In contrast to the Kale and Spinach recipes and Dinner Salads of recent posts, today I want to tell you about these amazingly delightful, buttery sour cream biscuits. They are made from only 3 ingredients stirred together and dropped in a muffin pan. Seriously! They are not healthy, nor did they come from the ground, but they are creamy, salty, buttery and embarrassingly easy.
I got this recipe from a mentor of mine from middle school, Jani. I think she maybe gave it to me when I got married (almost 18 years ago). There was a season early in my marriage when I made them often. Now it’s been several years since I have. I don’t know why I forget about this recipe.
When we were having our neighbors over for dinner a couple of weeks ago, I wanted to serve some kind of yummy homemade rolls. I vowed to keep the meal simple and to not let it get too involved. So, I knew making yeast rolls was out of the question. Then I remembered these treasures. I made a double batch and served them with butter, honey and peach preserves. They are ridiculously easy and oh so yummy. We had a few leftover and I had an egg white and sliced tomato sandwiched inside for breakfast the next morning.
These biscuits have stayed on my mind. This week was my snack-bringing week for church, so I decided to try mini versions of them to serve a crowd. I made 48 minis and they were gobbled up before I could get one.
Quick Sour Cream Biscuits
2 cups Bisquick (pancake & baking mix)
1 cup sour cream
1 stick (1//2 cup) melted butter
Mix ingredients together and spoon into greased muffin pan. Bake at 400˚ for 15-20 minutes or until golden on top. (Makes about 1 dozen regular sized biscuits.)
|Stir ingredients together|
|Bake until they begin to golden on top|
|Flip them out onto a cooling rack|
|The Bread Bible taught me to cover baked goods with a clean dry tea towel when cooling
so as to prevent the bread from becoming stale, while giving it a cover with breathability.
This past week when I was making them, I realized I didn’t have enough Bisquick for the double batch. (I bought the small box of Bisquick when I made them a couple of weeks ago, because of the infrequency of my use of it, limited pantry space, and wanting to avoid it expiring before I made them again.) So, thanks to Google, I found a “recipe for Bisquick”.
Make-your-own-Bisquick: (for 1 cup)
1 cup flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt, 1 T. shortening or oil. Mix all ingredients until well combined and shortening is cut in.
This is good to know, if you don’t want to buy Bisquick, or don’t have access to it (hello Laurel, Ashley and Melinda across the globe)!
(Remember: you would double these amounts for this biscuit recipe since it calls for 2 cups of Bisquick).
In addition (if that wasn’t enough butteriness in this treat), I was trying to think of a
simple way to serve the biscuits with butter and jam when making these to take to church. I decided to make Ina Garten’s Marmalade Butter that Amy G. recently introduced me to…thank you very much! It’s Orange Marmalade mixed with softened butter. It is a zippy butter that is a delightful addition to just about anything. Consequently, people could have butter and jam all rolled into one smear from this jar of Orange Marmalade Butter.
My advice to you is to find a reason to make these. Pronto. Don’t delay. Don’t just pin it on some lost board and then forget it (the modern equivalent of me having a recipe card hidden in my recipe box). Pin it and make them. Or just go in your kitchen today and whip them up. And make sure that you grab one for yourself before they disappear!