Sour Cream-Leek Biscuits Recipe

Sour Cream-Leek Biscuits Recipe
Sour Cream-Leek Biscuits Recipe photo by Taste of Home
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Sour Cream-Leek Biscuits Recipe

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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
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 biscuit: 166 calories, 7g fat (4g saturated fat), 20mg cholesterol, 241mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 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
  1. Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool.
  2. 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.
  3. 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

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