Thursday, September 24, 2020

Sour Cream and Soda Biscuits

Rich, light, delicious, and most importantly easy! Perfect for breakfast or a companion to dinner! Very similar to the biscuits served at The Mercantile in Pawhuska, Oklahoma!

2 cups Bisquick (240 grams) (I prefer Heart Smart Bisquick made with canola oil)

1/2 cup sour cream (120 grams)

1/3 cup soda (Sprite, 7up, Sierra Mist, or  Ginger Ale  type; I just keep the mini cans on hand for this)

1/4 cup butter, melted

Preheat the oven to 450. Stir sour cream and bisquick until well mixed in and crumbly, using a long fork or a wooden spoon. Pour in soda and stir until it forms a ball. Dust the counter with bisquick and knead the dough a few times until it comes together, may need to add a T or two of bisquick to the dough if it is sticky. Spread approximately 1 tablespoon of the melted butter over the bottom of an 8x8 pan with a pastry brush (may need a larger pan for option 2 below*) 

Next Step 2 Options:

  1. Press dough into the buttered 8 x 8 pan, spreading it out evenly. Then cut the dough with a sharp knife into 9 even squares. 

  2. OR you can roll out the dough, cut into circles, and place them in the buttered pan.*  

Spread remaining 3 tablespoons of melted butter over the biscuit dough with a pastry brush. Bake at 450 for 12-15 minutes or until golden brown on top. Serve immediately!

Note on Bisquick: It should be stored in the refrigerator or freezer, once opened, and it will last for months! I keep it in the freezer so I always have some on hand :)

Adapted from The Recipe Critic