Southern Biscuits Without Buttermilk

These flaky, buttery biscuits come together quickly, are perfectly tender and use sour cream and milk in lieu of buttermilk!

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Servings 8 biscuits

Prep Time 20

Total Time 30

Ingredients

250 g (2 cups) plain (all-purpose) flour
12 g (2 ½ tsp) baking powder
3 g (½ tsp) baking soda/bi-carb soda
3 g (½ tsp) salt (see note)
100 g (7 tbsp) unsalted butter chilled & cut into 1cm (½in) cubes
100 g (½ cup) whole milk fridge cold
100 g (½ cup) sour cream fridge cold

Instructions

Preheat oven to 180°C/350°F. In a large bowl, add the flour, baking powder, baking/bi-carb soda and salt. Whisk until well combined. Add the butter and, using your fingertips, pinch the butter into the flour. Continue working in the butter until the largest pieces are the size of walnut halves.
Combine the milk and sour cream in a small bowl. Make a well in the flour mixture and pour the milk mixture over it. Use a fork to combine it with the flour, just until a shaggy dough forms. It is all right if there are some dry spots remaining.
Turn the dough onto a clean work surface and pat it into a rectangle of about 5cm (2in) thick. Use a knife or a bench scraper to divide the dough into quarters and stack them on top of each other. Pat to 5cm (2in) thick again and repeat once more.
Roll the dough into a circle that is roughly 4cm (1½ in) thick. Use an 8cm (3 in) circular cutter to punch out 8 biscuits and place on a parchment-lined baking tray. You may gather the scraps, stack them on top of each other, and pat them out once more to get to 8 biscuits, but don't do this more than once.
Move to the oven and bake until they are puffed, golden and crisp around the edges for 10-12 minutes. Allow to cool for 5 minutes before transferring to a wire rack or serving.

Notes

For best results, measure salt by weight, as different salts vary in crystal size and density.

Make Ahead

The baked biscuits are best eaten the day they are made, but they will keep in an airtight container at room temperature for up to 3 days.

The unbaked biscuits can be frozen solid on a baking tray then transferred to an airtight container for up to 3 months. Bake directly from frozen, adding 3-5 minutes onto the total bake time.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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