Sour Cream Drop Biscuits
The sour cream biscuits we tried were either salty, soapy, or tough. We aimed to keep the process simple but fix the taste and texture.
Why This Recipe Works
The first round of sour cream biscuits not only didn’t taste like sour cream but also didn’t taste like biscuits either. Made with self-rising flour, and without any butter to moisten and enrich them, they never had a chance. Trading the prepared dry mix for flour with the proper amount of salt and baking powder improved flavor without much effort. We then upped the ante with an entire 16-ounce container of sour cream so the tangy flavor finally came through. Adding melted butter to the batter kept the biscuits tender and moist, and brushing melted butter on top helped them brown and crisp nicely.
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