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.
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
- 1 pound strawberries trimmed of stems and sliced
- 2 teaspoons of sugar
- 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
- 3/4 cup heavy whipping cream
- 1/2 to 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla
- 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.
- 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.