Sour Cream Cut-Out Biscuits
Total TimePrep/Total Time: 30 min.
Recipe is good but I have added my own touch. I add some ginger ale and it makes all the difference. Before baking I brush the top with egg and butter combo. Final result is light, moist center with a golden brown top.
I agree with the other reviewer in that this recipe doesn't have enough liquid. The author of this recipe actually mentioned using buttermilk and sour cream in the magazine, but it was omitted in the written recipe. I added approximately 1/2 to 3/4 cup of buttermilk and the biscuits turned out nice and fluffy. Will definitely make these again.
Good exceipt needed more liquid so I added 4 tablespoons butter and milk til sticky. Haven't made sour cream biscuits in a while but remember need generous greased pan or oil and I prefer cooking in pie plate instead of an inch apart on cooking sheet. Also needed to cook longer, about 16 minutes. Turned out good Appreciate comments. Sour cream biscuits were always my specialty when I was younger.
This receipt is very good today was the very first time making them dec 1 2019