1 - 10 of 253 for sour cream biscuits
Mix dry ingredients ... blender cut in sour cream and shortening until ... thick and cut biscuits; bake on ... serving time, remove as many as needed and bake.
Combine first 5 ... stir well. Combine sour cream and half & ... floured 2 inch biscuit cutter. Place biscuits on an ungreased ... 10 minutes. Yield 10.
Mix well, knead ... thick, cut with biscuit cutter. Put biscuits on a greased ... degrees for 15 to 18 minutes or until light brown, whichever comes first.
In a mixing bowl, combine all ingredients. Drop by a round tablespoonful into greased miniature muffin tin. Bake at 400°F for 15 to 20 minutes or ...
Preheat oven to ... small bowl, blend sour cream and half and ... a 2 inch biscuit cutter, cut biscuits without twisting cutter. ... or 9 two-inch biscuits.
Sift together dry ... coarse meal. Add sour cream; mix to ... thick; cut with biscuit cutter dipped in ... to 12 minutes. Makes about 12 medium biscuits.
Sift and measure ... Mix in the sour cream. Mix well ... degrees for 10 to 12 minutes. Makes 48 small biscuits. Freeze leftovers and reheat before serving.
Blend all dry ... Add and blend sour cream. Add the ... thickness. Cut with biscuit cutter. Place on ... the tops with melted butter. Serve immediately.
Preheat oven to ... coarse cornmeal. Add sour cream, stirring only ... floured 2 1/2-inch biscuit cutter, cut straight ... bake 10 to 12 minutes. Serve hot.
Mix butter and sour cream, then add flour. Mix well, then chill. Break off little chunks and put in small muffin tins. Bake at 350 degrees for 15-20 minutes.
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