EASY BUTTER-DIPPED SOUR
CREAM BISCUITS
These buttery biscuits are so easy to make and so rewarding, as they are wonderful biscuits and great for breakfast, served either plain or with your favorite jam. Sour cream is wonderful in baking, I find. To make: Just melt the butter and pour into the dish, make up the dough, press into the pan and cut into 9 servings. Easy as pie, or should I say easy as biscuits!
I confess I made these twice. The first time I used 1/2 cup butter, melted, but I figured that was too much, as I had to bake them for so long. They were good, don't get me wrong, but I think 6 tbsp butter would be better if you would like these biscuits to be even more buttery and a bit more moist. That would be a happy medium in my opinion.
These can easily take the place of bread at the table when you are having a special meal or want the meal to be a bit more special. So much easier than making homemade bread for sure.
You don't need a mixer to whip these biscuits up and have them on the table in no time flat. They are much better served at room temperature. I add the dry ingredients to the wet and mix with a wooden spoon in a large bowl. These are the best biscuits if you are looking for a fail-safe recipe for buttery biscuits. No need for a biscuit cutter. Keep baked biscuits in an airtight container. If you like you can serve these biscuits with sausage gravy.
Since
these are baked in butter, there is no need for parchment paper a
rolling pin or lightly floured surface as with other recipes. Just pat
the dough over the melted butter and your easy sour cream biscuit recipe
will be one you turn to often.
Biscuits
are often made without egg in them; however, with my bake mix, it is
rare that I do baking without eggs. You just simply drop the dough by
the spoonful over the butter and spread it out. It will be thick enough
to cut with a knife into 9 servings. So, there is no need to grease
the dish. These tender biscuits will delight. The flour mixture I use
is my favorite bake mix. I would not recommend the Keto Bake Mix as
biscuits are a little more tricky to make. I have not tried putting
these in the freezer for longer storage.
If you use unsalted butter, you can add 1/8 tsp salt. Homemade biscuits are the best!
INGREDIENTS:
1/4
cup butter, melted (60 mL)
23/4 cups Gluten-Free Bake Mix 2 (675 mL)
1 tbsp baking powder (15 mL)
1 egg, fork beaten
1/2
cup sour cream (125 mL)
3/4
cup cream mixed with water, (175 mL)
half and half
Liquid sweetener to equal 1/4 cup sugar (60 mL)
1 cup grated Mozzarella cheese (250 mL)
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
Pour
melted butter into 8-inch (20 cm) glass baking dish.
In
medium bowl, combine Gluten-Free Bake Mix 3 and baking powder.
In another medium bowl, mix egg and sour cream together. Stir in cream mixture and liquid sweetener; mix well. Stir in Mozzarella cheese. Add dry ingredients and mix well. Spread dough over melted butter. Cut dough into 9 pieces. Bake 30 minutes until golden brown on top and a knife inserted in a center biscuit comes out clean. If they are not yet done, cover lightly with foil over top of the biscuits and bake another 8 minutes. Allow to cool and serve at room temperature for the best taste experience.
Yield: 9 servings
1
serving
291.9
calories
9.0
g protein
24.2
g fat
0 g fiber
8.4
g net carbs
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