Sour Cream and Onion Biscuits
- Level: Intermediate
- Yield: 8 to 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 300
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 48
- Sodium
- 212
- Total: 55 min
- Active: 35 min
Ingredients
3 cups soft or all-purpose flour, plus more for dusting
1 tablespoon plus 1 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons plus 1 1/2 teaspoons sugar
6 tablespoons unsalted butter, at room temperature
2/3 cup heavy cream
2 tablespoons sour cream
2/3 cup plus 2 tablespoons half-and-half
1/4 cup chives, finely sliced
Directions
Special equipment:
a 2 1/2-inch biscuit cutter- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the flour, baking powder, salt and 2 tablespoons plus 1 1/2 teaspoons sugar in a large mixing bowl. Cut the butter into 1/2-tablespoon-size bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal. Make a well in the center of the flour and pour in all the heavy cream, sour cream and 2/3 cup plus 1 tablespoon half-and-half.
- Stir the dry ingredients into the cream, then add the chives and mix with a wooden spoon until the dough just begins to come together into a ball. Turn the dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. (Do not overwork the dough.)
- Using a rolling pin, roll the dough to a 1-inch thickness. Dip a 2 1/2-inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re-rolled one more time.
- Place the biscuits on the prepared baking sheet, leaving about 1/4-inch between them.
- Brush the tops of the biscuits with the remaining tablespoon half-and-half, and sprinkle with the remaining tablespoon sugar.
- Bake until lightly browned on top and flaky in the center, about 20 minutes.