Sour Cream and Onion Biscuits
Tis the season of giving, so here is one more recipe that finds it’s way on my table during the holidays. Biscuits. Or Sour Cream and Onion biscuits to be more precise. It’s no secret that I eat biscuits like potato chips. You can find evidence of this sitting on my kitchen counter in abundant supply. It’s also hiding in the confines of my hips. On a daily basis I might day dream about a hot biscuit smothered in warm cane syrup or molasses, causing this persistent state of hunger that granola, or green smoothies or any of that other crap can cure. We’ll have at least 5 different types of biscuits this holiday. Mainly because my family loves the crazy delicious versions that I dream up in my mind. Santa gets old fashioned buttermilk biscuits with a side of potato salad. We’ll have gingerbread biscuits Christmas morning and then these babes will be in the mix during Christmas dinner. Sour cream has a lovely way of making baked goods soft and tender. It transformed these biscuits into delicate bites of savory splendor. Add in the bits of onions and chives and overly buttered tops and it’s clear why biscuits are my favorite thing to eat.
Real quick, to all of you good people, my kinfolk from all over. Thank you for visiting this space and supporting me from afar (and near by). Thanks to all of y'all that have sat at our Sunday Suppers (next one is Jan.24th) and relished in good food and company. 2015 has been a great year. 2016 is going to be even better. Mad love and biscuit hugs to you all.. xoxo
*As with all my biscuits I used White Lily Self-Rising flour. It’s my go to flour with any biscuit recipe, creating stellar results with just a few ingredients. Killing the “hard as a rock” – “difficult to make” biscuit myth.It’s best to mince the onion up finely so they blend in well with the dough and huge chucks of onions don’t work when trying to cut these babes into rounds (or squares).*
Sour Cream and Onion Biscuits Prep Time: 20mins Cook Time- 10mins Yield- 1 dozen
Ingredients: 2 cups self-rising flour ½ teaspoon kosher salt ½ cup minced sweet onions 2 tablespoons chopped fresh chives 1 cup sour cream 3 tablespoons buttermilk Melted Butter, Optional
Directions: Preheat the oven to 450 Line a baking sheet with parchment paper. In a large bowl, whisk together the flour and salt., Stir in the onions and chives. Make a well in the center and add in the sour cream and buttermilk. Gently mix together until combined. (The dough will be shaggy and somewhat sticky) Turn the dough out onto a floured surface. Normally I add a bit more flour to my work surface when making biscuits, it ensures the dough comes together without sticking and becoming hard to work with. With floured hard pat the dough out to about ½ inch thick. Fold dough in half, sprinkling with a little more flour. Pat out again to ½ inch. Repeat this process once more. Using biscuit cutters, cut out dough rounds and place onto prepared baking sheet. Bake at 450 for about 10 minutes (turning the biscuit pan around half way through) or until biscuits are golden brown on the tops. Remove biscuits from the oven and brush the tops with melted butter. This part is optional but not really because who says no to melted butter. Serve while hot.