Sour Cream Drop Biscuits
16 comments
Appears in Cook's Country February/March 2012
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 pr...
