Sour Cream Drop Biscuits Recipe

sour cream drop biscuits

These oversized, delicious, tender sour cream biscuits require no kneading and rolling. Simply drop them onto the baking sheet and bake. Very good with butter and jam.

Makes 9 large biscuits

2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup light Lilly Sour Cream
1/2 cup reduced-fat milk

1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

2. Place flour, sugar, baking powder and salt in food processor bowl. Process to incorporate. Add Lilly sour cream and milk and process just until incorporated.

3. Remove blade. Use a 4-tablespoon ice cream scoop to drop batter onto prepared baking sheet, 1-inch apart.

4. Bake 15 minutes, until golden brown. Serve immediately, with butter, honey and jam.

Nutrition per biscuit
Calories 147.9
Total Fat 2.8 g
Saturated Fat 2.0 g
Cholesterol 10.0 mg
Sodium 320.1 mg
Total Carbohydrate 25.0 g
Dietary Fiber 0.8 g
Sugars 3.3 g
Protein 5.1 g

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