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.
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Sour Cream Shortcake Biscuits
They are easy, quick and look beautiful. This sour cream shortcake biscuits recipe is from a favorite cookbook called The Herbfarm Cookbook by Jerry Traunfeld. Once mixed, the dough looks very shaggy. I have found it works best to bake it as a slab on a cookie sheet. I’m all for quick and easy!
It’s best to let the baked shortcake cool just a bit before cutting out the biscuits. I usually get about 8 biscuits when I use a 2 1/2 in. round biscuit cutter.
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 cut. I put them in a ziploc bag and eat them for breakfast! As I said in the recipe, you can also break up the shortcake right into your serving bowls. It’s a more rustic presentation, but equally as good.
This time of year is always full of “firsts.” The first batch of fresh strawberries, the first time to fire up the grill, the first evening spent relaxing on the porch. After the winter we had, I am so thankful for all of these firsts. I hope to plant my container herb garden this weekend and replace a few things that didn’t survive the winter. I had some mature boxwood out front that fell victim to the mounds of snow that sat on them for months. I’m trying not to pout and am looking at it as an opportunity to plant something new. No idea what that is, but I will let you know!