Sour Cream Biscuits

sour cream biscuits

Our tender sour cream biscuits are the perfect addition to your Mother’s Day brunch menu!

Makes 12 biscuits

2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup LILLY Sour Cream
1/4 cup milk (plus more as needed)

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add LILLY Sour Cream and the milk and stir with a wooden spoon until dough forms. Add a bit more milk (1 tablespoon at a time) if mixture is too dry.

3. Transfer the dough to a lightly floured counter top. Knead a few times, just until dough is smooth. Roll the dough out to 1-inch thick. Cut into 3-inch rounds.

4. Place the biscuits 1-inch apart on the prepared baking sheet. Bake 15 minutes, until golden brown. Serve immediately. These biscuits are wonderful topped with sour cream and jam!

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