Recipe For Sour Cream Drop Biscuits at Joseph Brittany blog

Recipe For Sour Cream Drop Biscuits. Honestly, they are good anytime. With a fork or pastry blender cut in shortening until mixture is crumbly. These sour cream biscuits are great for breakfast, brunch or as an appetizer. These sour cream drop biscuits can be prepared, baked, and served in 30 minutes. All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes). In small bowl, combine milk and sour cream. Add all at once to flour mixture. Drop biscuits are a classic southern quick bread. Soft, buttery and so tender these sour cream biscuits melt in your mouth. With only 3 ingredients they are so fast and simple to make. These quick & easy sour cream biscuits require no rolling and no milk! Simply combine ingredients, drop biscuits onto baking. They are light and fluffy and a good way to use up sour cream. I use sour cream and butter in place of lard and milk.

Easy Drop Biscuit Recipe, Homemade Drop Biscuits Baker Bettie
from bakerbettie.com

These quick & easy sour cream biscuits require no rolling and no milk! All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes). These sour cream biscuits are great for breakfast, brunch or as an appetizer. In small bowl, combine milk and sour cream. Soft, buttery and so tender these sour cream biscuits melt in your mouth. Honestly, they are good anytime. Add all at once to flour mixture. These sour cream drop biscuits can be prepared, baked, and served in 30 minutes. With only 3 ingredients they are so fast and simple to make. I use sour cream and butter in place of lard and milk.

Easy Drop Biscuit Recipe, Homemade Drop Biscuits Baker Bettie

Recipe For Sour Cream Drop Biscuits These sour cream biscuits are great for breakfast, brunch or as an appetizer. Soft, buttery and so tender these sour cream biscuits melt in your mouth. I use sour cream and butter in place of lard and milk. With only 3 ingredients they are so fast and simple to make. Add all at once to flour mixture. In small bowl, combine milk and sour cream. These sour cream drop biscuits can be prepared, baked, and served in 30 minutes. With a fork or pastry blender cut in shortening until mixture is crumbly. All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes). They are light and fluffy and a good way to use up sour cream. These quick & easy sour cream biscuits require no rolling and no milk! Drop biscuits are a classic southern quick bread. These sour cream biscuits are great for breakfast, brunch or as an appetizer. Honestly, they are good anytime. Simply combine ingredients, drop biscuits onto baking.

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