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
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.
I made these and took them over to my dad on Father’s Day. They were easy to pack up and would 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.
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