Fluffy Sour Cream Biscuits
Loaded up with egg and ham, these buttery biscuits are ideal for breakfast sandwiches.
- 4 cups all-purpose flour, plus more as needed
- 2 tbsp baking powder
- 1 tsp medium-grain kosher salt
- 1 tsp granulated sugar
- 1⁄2 tsp baking soda
- 1⁄2 cup unsalted butter, very cold
- 2 cups full-fat sour cream, cold
- 1⁄2 cup milk, cold
- Fried eggs, crisped West phalian ham, Manchego cheese, pea shoots, hot sauce, to serve
Directions Yield: Makes 8
- In large bowl, whisk together flour, baking powder, salt, sugar and baking soda. Using large holes on box grater, grate butter over bowl. Using fork, toss butter into dry ingredients until coated. Freeze 10 minutes.
- Meanwhile, line baking tray with parchment paper and set aside. In bowl, whisk together sour cream and milk. Pour liquid onto butter and flour mixture, and stir with fork until it becomes wet dough with some loose flour remaining. Turn everything out onto clean work surface. Working quickly, knead lightly until all flour is incorporated and dough holds together with some butter visible. Roll dough to a scant 1″ thickness, dusting with flour as needed. Use floured 3″ round cutter to cut dough into 8 biscuits, gathering up and rerolling scraps as needed. Arrange biscuits evenly on prepared baking tray. Chill 10 minutes.
- Place oven rack in upper third of oven and preheat oven to 425°F.
- Bake biscuits until golden, puffed and light for their size when lifted (if they are undercooked they will still feel heavy), 20 to 25 minutes. Let stand on tray until cool enough to handle, serve warm.
- To make eggwiches, cut biscuits in half and build a sandwich using egg, meat, cheese, greens and hot sauce. TIP: Bake and use biscuits as a topper for chicken pot pies, serve them to sop up gravy or add minced parsley or chives to use as dinner rolls. For a sweeter take, increase the sugar to 1 full tablespoon, split baked biscuits and fill with whipped cream and strawberries to create individual shortcakes.