Sunday, April 3, 2011


My first time making biscuits and unfortunately I forgot to add the baking soda which meant these were pretty flat, but still delicious! The second time around I made sure not to forget this key ingredient. Both times the bf and I ate them in one sitting with jams, so baking soda or not these biscuits are a great way to start the day. You can also add ingredients to the biscuit recipe such as green onions, bacon, or herbs. This recipe is adapted from another recipe I found, but without the green onions.
Interesting factoid, biscuits have been around for centuries, usually made dense, dry, and unsweetened. But around the 7th century AD, the  Persian empire started experimenting with the basic recipe by adding eggs, honey, spices, and cream. Have I mentioned that I'm Persian? Go Persians!
In addition, biscuits were very valuable to travelers and sailors because of it's long shelf life.

Recipe adapted from Baking Bites
Makes 10 biscuits
Prep and Cook Time: 30 min.

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1/2 cup butter, chilled and cut into pieces
1 cup sour cream

1. Preheat oven to 400F. Line a baking sheet with parchment paper (optional).
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar
3. Add butter to bowl and rub into flour mixture with your fingertips until mixture resembles very coarse sand. The average piece should be about the size of a pea. 
4. Stir in sour cream until dough is moistened, then turn out on to a lightly floured surface and lightly knead until the ball comes together smoothly. Press dough out until it is 1/2-inch thick.
5. Use a 2 1/2-3 inch round cookie/biscuit cutter to cut rounds, then place on baking sheet. Dough can be gathered and rerolled once. You should get about 10 biscuits, depending on size of the biscuit cutter.
6. Bake for 20-24 minutes, until tops of biscuits are golden and sides are puffed and firm.
Cool on a wire rack before serving.

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