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Fluffy and delicious.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons shortening
- 1/3 cup milk
- 1/3 cup sour cream
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
Step 3
Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
Step 4
Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 186 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat4g | 18% |
| Cholesterol7mg | 2% |
| Sodium492mg | 21% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein4g | |
| Vitamin C0mg | 1% |
| Calcium125mg | 10% |
| Iron1mg | 8% |
| Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Quick and easy, and came out perfect.
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Very good, and moist! The guys loved it, want it again tomorrow
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Turned out very well light and fluffy. I used butter instead of shortening. Plus I added maybe a teaspoon of sugar. I will be making them again.
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simple and delicious, my new go to biscuit recipe.
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Very good biscuit recipe. Great way to use up leftover sour cream. I used butter instead of shortening and doubled the recipe. The biscuits came out just fine.
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Very good. And so easy
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Easy to make and very yummy
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Excellent taste, although mine didn’t rise very high. That could have been my baking soda/baking powder not being fresh enough, so I’ll definitely buy new and try again. Even so, fairly fluffy biscuits!
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Excellent recipe. My first time ever making biscuits and they turned out perfect. Thank you!
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These are the best biscuits I have ever had/made!
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Excellent biscuits, moist and fluffy. Used butter instead of shortening and warm milk rather than cold, but otherwise made them per the recipe.
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Good biscuits. Quick and easy to make. Recipe made 6 biscuits, perfect for a small family. Recipe would be easy to double or triple.
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My first time making biscuits from scratch, so hard to believe, since I grew up eating southern cooking from my Georgia peach mom.. they were really good! The family loved them and were disappointed I only made 5. Had with roast chicken, potatoes and the fixins l. Super easy too!
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Delicious flavor, flaky texture
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i made this during the COVID crisis (for historical reference some day), when there was no yeast available. I substituted butter as well since I had no shortening and my wife said these were the BEST tea biscuits she ever had. They were light and fluffy and not too salty. I’ll definitely make them again.
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Exactly what I was looking for! Followed the recipe exactly. Result was crumbly and ready in time for dinner. Perfect!
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Super easy recipe! If you?re intimidated by biscuits, (Exactly like me) then this is a great starter. I?ll be lucky if these aren?t gone by end of night.
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Quick and easy to make. Everyone loved them.
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I swear, these are the Cracker Barrel biscuits! And, they are very easy! This is definitely one of my new “go to” recipes!
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I wanted a sweet biscuit to use with raspberries & whipped cream, so I made these with 2 tsp of Splenda. I had just baked a pizza at 475 degrees and the oven was still warm, though turned off. Well, I apparently forgot to hit start when I set the temperature at 425 for the biscuits cause when the timer went off and I checked them, they were barely risen and the oven was off! (dumb, dumb, dumb). I turned the oven off and left the biscuits in for about 6 more minutes, and when they were barely golden, I took them out. Delicious! So, I’m sure if a more attentive person made these, at the correct temperature, they would be not only delicious but also fluffy.
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I also used butter instead of shortening. They were easy and delicious.
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Turned out amazing. I did add one teaspoon of sugar to the recipe and added garlic, cheese, and small cubed butter (I used shortening for the original recipe) to try to recreate the infamous Red Lobster biscuit. They turned out amazing!
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I made this recipe again and experimented using bacon grease that I chilled and added for flavoring the dough. You might need less salt depending on how salty is your bacon. Even with my substitution, the recipe came out fluffy and light like every single time I make this recipe. This time it came out more savory than usual. Will continue making this recipe!
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This recipe was so easy and tastes wonderful! Light and fluffy just the way I like them! Yum
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I?ll add more sour cream next time. Instead of shortening I used butter and oil. At 10 mins they hadn?t browned (maybe rack should have been higher?) so I broiled for 1 minute. Acceptable, not fantastic.
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they were good. I used an organic shortening made with palm oil.
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Very tasty and light. I baked them in a glass dish and they did not get crisp on the bottom. Next time I’ll try an aluminum pan.
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Fluffy light biscuits. Simple to make too!
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The perfect biscuit – in texture and in taste. I’ve made these several times and each time was perfection. Didn’t change a thing. Photo shows half of a biscuit. Thank you for sharing!
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Fluffy was right. These were very good.
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5 star all the way .People who change the recipe should not rate !
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