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Ultimate Sour Cream Biscuits 🧈🥣: Buttery, Golden & Zero Stress (Plus Pro Tips for Monetization!)


 

Step 1: Prep the Dough

  1. Preheat oven to 450°F (230°C) .
  2. In a bowl, whisk flour, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.

Step 2: Add the Sour Cream

  1. Stir in sour cream until dough forms (do not overmix).
  2. Turn onto a floured surface and gently pat into a 1-inch thick round.

Step 3: Bake to Perfection

  1. Cut into rounds with a biscuit cutter or glass.
  2. Place on a baking sheet and bake for 12–15 minutes until golden and risen.

Step 4: Serve & Monetize

  1. Brush with melted butter and serve warm.
  2. Pair with fried chicken, gravy, or a smear of jam for classic Southern flair.

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Variations to Elevate Your Biscuits

  1. Gluten-Free : Use a 1:1 GF flour blend and xanthan gum.
  2. Vegan : Substitute butter with coconut oil and sour cream with plant-based yogurt.
  3. Low-Carb Hack : Replace flour with 1½ cups almond flour and use baking powder sparingly.
  4. Gourmet Twist : Add 1 tsp lemon zest or ¼ cup grated Parmesan to the dough.

Storage & Meal Prep Tips

  • Refrigerate : Store cooled biscuits in an airtight container for up to 3 days (reheat in oven).
  • Freeze : Freeze unbaked dough rounds in parchment-lined bags for 3 months . Bake from frozen + add 2 minutes.
  • Grab-and-Go Hack : Make mini biscuits and freeze with honey packets for instant breakfasts.

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FAQs: Answering Your Top Questions

Q: Can I use milk instead of sour cream?
A: Yes! Substitute with ½ cup milk + 2 tbsp vinegar for a lighter version.

Q: How to prevent dense biscuits?
A: Don’t overmix the dough—stir just until combined.

Q: Can I make these ahead of time?
A: Absolutely! Freeze unbaked biscuits for quick, fresh-from-the-oven treats.

Q: What if I don’t have a biscuit cutter?
A: Use a glass or knife to shape dough into squares or drop biscuits.


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