I love biscuits. I make them with chicken & gravy, I eat them for breakfast with jam or honey…and sometimes I just eat them as they are. I can remember many a Sunday morning when I was little, when my family would get up and make biscuits for breakfast. They were heavenly. But most biscuits generally err toward the dry side of life and unfortunately that just doesn’t interest Stefan. I say the word “biscuit” and his face sorta scrunches up. That is until I meshed several recipes together to create some mighty fine biscuits that even he raves about. And what’s even more incredible is that we have now managed to duplicate the McDonald’s Sausage Egg & Cheese Biscuits in Germany without really even trying very hard. I assure you it’s not a simple task…because sausage like that is just not easy to find. But more about those delectable breakfast treats in my next post.
You may notice that there’s a hint of sugar and vanilla in these biscuits but you probably won’t taste it, especially if you use these for breakfast sandwiches. And if you’re eating them with honey or jam, it will only enhance their flavor.
If you don’t have a pastry blender, you can also take two knives and cut the butter in that way. It’s a total pain but you don’t need extra tools in your kitchen drawers. I personally just dig my hands into the mix and blend the flour mixture into the butter that way. Grab a bit of flour and butter in your hand and just rub it together and across your fingertips. You will begin to notice fewer big clumps of butter as it is distributed throughout the dry ingredients.
If you also don’t have any suitable cookie cutters, just grab a glass with a smooth rim out of the cabinet and use that for a cutter…it’s generally what I use. You might have some issues with the air that gets trapped inside as you push down, but it usually only makes a slight difference since I try to cut the biscuits as close to the edge of the dough as possible to prevent having to roll it out more than twice.
Also, if you don’t have any buttermilk handy but plenty of regular milk, just add a teaspoon of vinegar or lemon juice to 1 cup of milk and let it sit at least 5 minutes. You’ll have a quick and easy buttermilk substitute that has saved me more times than I care to admit. Because unfortunately, regular milk is just not the same as buttermilk when you’re cooking or baking.
Feel free to double the recipe if you want and freeze the extra biscuits. They lose a tiny bit of moisture that way, but if you’re covering them in gravy or using them with sausage, egg and cheese; you won’t notice the difference.
Sour Cream Buttermilk Biscuits
Yield: about eighteen 2.5″ biscuits
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter or margarine, cut into smaller chunks
- 1 cup buttermilk
- 1/3 cup sour cream
- 1/8 teaspoon sugar
- 1/8 teaspoon vanilla extract
Combine flour, baking powder and salt in a medium bowl. Cut in butter until mixture is crumbly.
In a separate bowl or large measuring cup, combine milk, buttermilk, sour cream, sugar and vanilla extract.
Add wet ingredients to dry ingredients are moistened and all hold together.
Turn dough out onto a floured surface and knead 3-4 times. Roll to 1/2-inch thickness and cut with a 2-3″ cookie cutter (or whatever size you like/have). Place on lightly greased baking sheet.
Bake at 450°F (230°C) for 0 to 11 minutes, or until golden brown.13