Makes 6 – 8 depending on cutout size
Ingredients:
2 Cup all purpose flour
1 tsp Kosher salt
1 tsp baking soda
2 Tbs Baking powder
2 cups sour cream
1 Tbs olive oil
Soft Butter
Directions:
Preheat oven to 425F
Mix all dry ingredients together until well mixed.
Add sour cream and olive oil
mix by hand until dough consistency and then place onto floured surface, do NOT overmix!
PAT out to a round shape approx. 1.5 inch thick. You want a rough surface on top.
Cut out biscuits with a floured cutter approx. 2-3 inch wide. Make cuts straight down and do not twist the cutter!
pat together scraps to form more biscuits until none remains.
DO NOT OVERWORK! It should only take about 8 to 10 kneads to get it together to a dough.
Place on a sheet pan with sil-pat or parchment paper
Brush top with soft butter. You can also just put a nice blob or pat of it on top of the biscuit if you like.
Bake for 11 min and check for doneness. Depending on size and thickness it may take up to 15 min.
The story:
One of my best friends really hates baking soda biscuits. It’s mostly a texture thing and of course most biscuit recipes use it with buttermilk to get the rise. I still wanted to make biscuits so did some research online to find alternatives to baking soda and buttermilk. I found a few interesting ones with vinegar, but those didn’t really appeal. In the end I was able to find several sour cream versions instead of buttermilk but for whatever reason a lot of them didn’t come out well in my kitchen. maybe it was the type of sour cream I was using or butter or salt, or well, with baking it can be just about anything. Eventually some tinkering of base recipes netted these. They are a bit denser and moister than traditional biscuits, and I prefer them for savory applications. This is not your morning fluffy breakfast biscuit. It’s best served with dinner!