This recipe for Sour Cream Biscuits saved the day. What happened was I wanted to make strawberry shortcake using the biscuit recipe on the back of the White Lily flour bag. I was out of buttermilk, so I altered the recipe and used sour cream. The biscuits made with sour cream were so light and tender and had such a good flavor that I’d definitely make them again. They were especially good for shortcake because the sour cream flavor meshed well with the strawberries.
Sour Cream Biscuits with Melted Butter!
Another reason I like this biscuit recipe is it calls for melted butter. Instead of grating cold butter into the flour mixture, you melt the butter right in the bowl, let it cool, then stir in the other ingredients. You then squish the dough together and cut it.
The dough may seem a little on the dry side, but the biscuits should bake up just fine. They’re good served with melted butter or honey, and even better with whipped cream and strawberries.
Self-Rising Flour
If you don’t have self-rising flour you can use a mixture of all-purpose flour, salt and baking powder. I put the measurements in the notes section.
Strawberry Shortcake with Sour Cream Biscuits
Ingredients
Strawberries
- 1 pound strawberries trimmed of stems and sliced
- 2 teaspoons of sugar
Biscuits
- 4 tablespoons unsalted butter melted and cooled
- 1/2 cup sour cream at room temperature
- 1/3 cup whole milk plus a little more if needed, room temperature
- 1 1/2 teaspoons sugar
- 2 1/4 cups self rising flour fluff up and spoon, don’t pack
Whipped Cream
- 3/4 cup heavy whipping cream
- 1/2 to 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla
Instructions
Strawberries
- Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.
Sour Cream Biscuits
- Mix the cool melted butter, sour cream, milk and sugar together in a mixing bowl. Add all but 2 tablespoons of the flour and stir just until it’s barely mixed in – if batter seems too sticky, add the rest of the flour.
- Squish mixture with your hands until it comes together, but don’t overwork it. Dump onto a cutting board or flat surface and shape into a plank about 3/4 inch thick. Using the top of a glass or biscuit cutter, cut out biscuits.
- Place on baking sheet and bake at 400 for about 12-16 minutes or until biscuits seem done. Let cool.
Whipped Cream
- In a chilled mixing bowl using chilled beaters, whip the cream until soft peaks form. Beat in the sugar and vanilla and beat until peaks are stiff
- Assemble! Slice the biscuit, rub a little whipped cream on the cut side, spoon strawberries over whipped cream, top with more whipped cream and more strawberries or top with the other half of the biscuits.
LilSis
Oh my goodness! Those biscuits look like they would melt in your mouth.
Katherine
Can you share the recipe for how you make self rising flour? These sound great but I only have regular flour (actually I have cake, bleached, and unbleached – not to mention the whole wheat varities. No room for one more bag of flour!
Anna
Ram, I bought a bag a few weeks ago and have been using store-bought. I know how to make it myself, but I read somewhere that the kind you buy in stores is made with a softer wheat.
Ram
I like Strawberry Shortcake but I’ve never made it myself. Did you use store bought Self Rising Flour or did you make your own. If so, do you have the recipe for making self rising flour?
Sue
Strawberry shortcake makes me think of summer! Yum!
I like this recipe because it seems like I often end up with leftover sour cream. This is a great way to use it!
Julie
Biscuits may be one of my favorite things in life. Strangely, the best strawberry shortcake biscuits I’ve ever had were at my college dining hall. I almost always have buttermilk, so I’ve never made them with sour cream…must try it. This recipe is interesting because of the melted butter.
Kristen
I love the cutter, too! I know I have had that glass:)
Katrina
Love your biscuit “cutter”. Those look like they rose up nicely!