Sunday, November 22, 2015

thanksgiving sour cream biscuits


If you're reading this post, you're one of two people: (1) Thanksgiving just passed and you're trying to see how long you can last before the food coma takes you too, or (2) you're panicking because Thanksgiving is tomorrow and you just remembered that mother-in-law Margaret only comes to Thanksgiving dinner for the biscuits! Whether you're the former or the latter, these super easy biscuits can solve your problems. Did I mention they only take 5 minutes (of effort) to make!



Take a quick look at the picture of me in the left sidebar. No matter how strong your astigmatism is, I am definitely not the face of an expert biscuit maker. Nor do my parents look like expert biscuit makers (picture me...thirty years older). The fact is, Chinese people are not expert biscuit makers, nor are they even that fond of eating biscuits. If any person was as unqualified as I was to show you how to make a biscuit, it would be a babbling two-year old. Nevertheless, there in that statements lies my point. If I can make these damn good lookin' biscuits, you can definitely make them...and they'll probably turn out even better than mine. 




I don't know why I'm stalling. Maybe I just like talking to you. Maybe I'm just compensating for how quick this recipe is to make. Without further-a-do, let me divulge to you the literally 3 ingredients and 2 steps you need to make the best sour cream biscuits you've ever tried.



Recipe

2 cups of self-rising flour (2 cups of all-purpose flour + 3 tablespoons of baking powder + 1 teaspoon of salt)
1 cup of butter, melted
1 cup of sour cream 

sour cream and chopped green onions make a delicious spread...that and pads of room temperature butter.


Preparation:
1. Preheat the oven to 350F. In a medium-sized bowl, combine flour, baking powder, salt, melted butter, and sour cream. Try not to over-mix. If your dough is lump or you have streaks of sour cream, those are perfectly fine!

2. With well-floured hands, form the dough into 9 slightly-larger-than-golf-ball-sized biscuits. Lightly flour them and place them in an 8x8 inch baking pan. You can brush melted butter on top of them, but that's completely optional. Don't worry about them sticking; there is enough butter in them to lube a baby blue whale. Bake for 40-50 minutes on the middle rack of your oven.



Were you expecting more steps? Transfer these fluffy pillows of dough into a towel-lined basket and watch mother-in-law Margaret drool like a river. Serve these with your guests' choice of either sour cream mixed with green onions, or straight-up room-temperature butter. 



While these sour cream biscuits are especially delicious when you're eating them surrounded by your friends and family, these biscuits can be frozen and enjoyed year round without the craziness that usually precedes the calm of Thanksgiving dinner. Bulk up with these biscuits and shove your way through those Black Friday crowds. Merry Christmas and Happy Holidays. And as always, 

Chow!

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