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Sunday, January 31, 2010

Chris's Week Five Recipe: Sour Cream Biscuits

We all have our own personal culinary nemesis, a Moriarty of ingredients who haunts our baking moments. Mine is leftover sour cream.

I suppose most people who found themselves with a 1/2 cup of leftover sour cream would just shrug their shoulders, pop a couple of bakers in the oven, and call it a day, but I just don't get that excited about baked potatoes with sour cream. Nor do I particularly care to make dip out of it, although I will in a pinch. So when my mother was kind enough to give me a leftover container of sour cream, I thanked her politely and came home to brood.

Seeing that I hadn't yet baked anything for this blog, I decided to make some sour cream biscuits and found this recipe at I had to retrofit for that 1/2 cup sour cream, so here is the revised recipe:

Sour Cream Biscuits

1-1/2 c flour
1/4 t salt
1/3 t baking soda
2 t baking powder
1/2 c sour cream
5 T (or so) milk

Mix dry ingredients together. Add sour cream and milk one tablespoon at a time until a soft dough is achieved. Flour hands well and roll into round biscuits. Bake 8-10 min at 450F.

Would I make this recipe again? Alas, no. They baked up well on my pizza stone, but the end product was bland and unexciting. The Professor... er, sour cream maintains its position as the Napoleon of Cooking!


  1. To me leftover sour cream = hamburger stroganoff with fresh mushrooms from a 1940s Betty Crocker recipe. Always a hit here, and it uses up lot of things from the fridge.