Recipes often call for sour cream to prevent a dry biscuit, but what if you actually want that tangy flavor? For you, we have this America's Test Kitchen version that is the holy trinity of a biscuit: tender, moist, and tangy. Now go forth and bake some.
Sour Cream Drop Biscuits
Makes 12 biscuits
2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 (16-ounce) container sour cream
7 tablespoons unsalted butter, melted and cooled
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine flour, baking powder, and salt in bowl. Stir in sour cream and 5 tablespoons butter until combined.
Scoop and drop generous (slightly heaping) ¼ cup of dough 2 inches apart onto prepared baking sheet using greased ¼-cup measure. Brush with remaining 2 tablespoons butter and bake until golden brown, 20 to 25 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet on wire rack for 15 minutes. Serve warm.
And here are some award-winning Super Bowl Chili Recipes that would go well with the biscuits.
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