![]() Spread these ingredients across your large 1/4 square and then fold them in.Īnd of course traditional sausage gravy makes the perfect topping! Meal Ideasīiscuits and sausage gravy are one of my favorite Southern breakfasts. If you want something beyond a simple biscuit, try mixing in some of these ingredients:Ĭheese and chunky ingredients like chives are best folded in so try using the folding method above. Additions for your Buttermilk and Sour Cream Biscuits Cutting the folded dough into biscuits will give you extra layers of fluffiness. Then fold the dough in half to form a rectangle, and then in half again to form a smaller square. Another alternative to the sour cream is Greek yogurt.įor extra flaky biscuits: Instead of rolling the dough out to 1 inch thickness, try rolling out a large square with about 1/4 inch thickness. And if you don’t have buttermilk, you probably do have ingredients to make a good substitution. If you prefer not to use sour cream or don’t have any on hand, just double your buttermilk. If you don’t have a biscuit cutter, a drinking glass can be used to cut your biscuit dough. This will also help keep things light and flaky. Keep all ingredients as cold as possible. Once the dough comes together and is somewhat smooth, stop kneading. You’ll end up with a tough end result, and of course our goal here is tender flaky biscuits. This has been the death of many a batch of biscuits. Whatever you do, do not over-knead the biscuit dough. Let’s get to the most important tip first. I think you’re going to love these as much as I do. The ingredients are only slightly different than the classic buttermilk biscuit recipe – the special ingredient here is sour cream. Nothing could be more Southern than biscuits, and I’ve been enjoying this recipe since I was a little girl. I woke up this morning and wondered why I haven’t shared this tasty biscuit recipe here yet. This buttermilk and sour cream homemade biscuit recipe will give you the most tender and flaky biscuits you’ve ever had.
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