I wanted biscuits the other day but didn’t feel particularly motivated, so I pulled out my Nathalie Dupree Southern Biscuits cookbook. I saw her speak last year, and she demonstrated making biscuits. She also drove home that you need flour and a liquid and, at its essence, that’s pretty much it unless you want to get fancy. Oh, and butter. Because hot biscuits call for butter.
Because I had sour cream that was teetering on the edge of going bad, I opted to make Allison’s Easy Sour Cream Biscuits. You totally need to check the book out, but here’s how to make these super-easy, super-tasty, yummy, perfect, amazing biscuits (I changed the recipe a tick from what she says, and I’ve presented it below with my modifications) :
1 cup White Lilly flour
1/2 cup full fat sour cream
Whisk flour in a bowl and make a well in the center of the flour.
Add sour cream. Use a spatula to mix flour into sour cream.
When it starts to congeal, turn onto a foldable cutting board.
Fold it in half, open it, then fold it the other way in half. Unfold, then fold it in half one more time.
Use a biscuit cutter to cut biscuits and put on ungreased cookie sheet.
Bake in top rack of oven at 450º for 8 minutes.
Cut in half, add butter as needed.
That’s it. Awesome. This should take you about 15 minutes, tops.
