These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
VERIFIED BY Taste of Home Test Kitchen
- 1/3 cup cold unsalted butter, divided
- 1-1/2 cups finely chopped leeks (white portion only)
- 2 cups white whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup reduced-fat sour cream
- 1/4 cup water
- Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool.
- Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits 2 in. apart on an ungreased baking sheet; bake until golden brown, 12-16 minutes. Serve warm. Yield: about 1 dozen.
Originally published as Sour Cream-Leek Biscuits in Taste of Home February/March 2017