1 cup of self-rising flour to start
1/4 cup of low calorie margarine (room temperature)
8 oz of light sour cream
1. Preheat oven to 450 degrees.
2. In a large bowl, combine flour and room temperature margarine. I use a blending fork to combine these ingredients.
3. Add sour cream and combine with a blending fork. Once you begin combining, you will notice that the dough is VERY sticky. Keep adding flour a little bit at a time until you notice your dough isn’t super sticky anymore.
4. Put your dough on a floured surface. Knead and fold the dough about 6-7 times. This will give you layers.
5. Pat or roll the dough out to about half an inch thick.
6. Use a biscuit cutter to cut the biscuits. I used a 2 1/4 inch biscuit cutter.
7. Place biscuits close together in a greased baking pan.
8. Pat the tops with a little bit of buttermilk.
9. Bake for 15 minutes.
10. Brush low calorie margarine on top of the biscuits.
Enjoy!
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