SOUR CREAM BISCUITS

This easy-to-mix biscuit uses oil instead of butter or shortening.

4 cups (1 L) flour
1/4 cup (50 mL) sugar
2 tbsp (25 mL) baking powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) dry mustard
1/8 tsp (0.5 mL) cayenne pepper
2 cups (500 mL) shredded cheddar cheese
1 cup (250 mL) sour cream
1/2 cup (125 mL) oil
1/3 cup (75 mL) milk
2 eggs, lightly beaten

Combine first 7 ingredients (flour through cayenne pepper) in a bowl. Stir in cheese. Whisk together sour cream, oil, milk and eggs. Add to flour mixture, stirring just until combined. Turn dough out onto a lightly floured surface. Knead gently 5 times. Roll out dough 3/4 inch (2 cm) thick. Using a floured 3 inch (7.5 cm) cookie cutter, cut dough into rounds. Place on a lightly greased cookie sheet. Bake at 400ºF (200ºC) for 18 - 20 minutes or until biscuits are golden brown. Makes 16 biscuits.

 
Last updated on May 24, 2019