Sour Cream-Leek Biscuits
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
Total TimePrep/Total Time: 30 min.
Makesabout 1 dozen
- 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 in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.
Nutrition Facts1 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.
Originally published as Leek Biscuits in Taste of Home February/March 2017
Feb 4, 2018
We used half whole wheat flour and half white flour since we did not have white whole wheat flour. We enjoyed the recipe but think it could use just a bit more salt.