Sour Cream Shortcake Biscuits Recipe
Welcome…I hope your day is going great, that the sun is shining, and that it’s strawberry season where you are! If not you can file this recipe away on a Pinterest board, but I hope you can find some strawberries and try out these sour cream shortcake biscuits!
*This recipe was first published in 2014. It has been updated with new photographs and more information.
*Affiliate links included. Click HERE for my disclosure statement.
Sour Cream Shortcake Biscuits
These sour cream shortcake biscuits are easy, quick, and they look beautiful. This recipe is from one of my favorite cookbooks called The Herbfarm Cookbook by Jerry Traunfeld. The dough goes together quickly, and has a shaggy texture. This is normal, so through trial and error, I have found that the easiest way to bake the shortcake dough is as a slab on a cookie sheet.
Sour Cream Shortcake Biscuits
Ingredients
- 2 cup Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Sugar
- 4 Tablespoons butter chilled
- 1 cup sour cream
- 1/4 cup Milk
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl place the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Cut in the butter with a pastry blender.
- Stir in the sour cream and milk. Dough will be shaggy.
- Put out onto cookie sheet and spread to about 1 inch thick.
- Sprinkle with sugar and bake for 12 - 15 min. Watch closely at the end.
- Should be lightly browned around the edges when done.
- Cool slightly. Cut into biscuits and serve with fresh strawberries.
Notes
For a more rustic dessert, just break the shortcake into pieces and place in serving bowls. Top with fresh strawberries and whipped cream.
It’s best to let the baked shortcake cool slightly before cutting out the biscuits. By carefully placing the 2 1/2 inch round biscuit cutter, I get 8 biscuits from this recipe. This number will vary slightly depending how thick or thin you roll your dough. Make sure to place the biscuit cutter as close to the slab edges as possible.
One of the best things about this sour cream shortcake biscuits recipe is snacking on the left-over pieces of shortcake after the biscuits are baked and cut. They are so good! I place them in a resealable bag, and eat them for breakfast! As I said in the recipe, in place of using a biscuit cutter, the shortcake can be broken up right into serving bowls. It’s a more rustic presentation, but equally as good.
I made these and took them over to my dad on Father’s Day. They were easy to pack up, and make a good dessert to take to a party or family gathering. After all, who doesn’t like strawberry shortcake? This recipe could be easily doubled…just spread the dough to the edges of the cookie sheet. (I used this cookie sheet.) The sprinkling of sugar on top of the dough before it is baked adds just the right amount of sweetness. If you wanted to use these biscuits as bread, and not as a dessert, just leave off the sugar.
If you give this recipe a try, and love it, I invite you back to leave a comment and a 5 star review. It would help me a great deal, and would be so appreciated!
Thank you so much for stopping by…
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