NORMAN’s SOUR CREAM BISCUITS – Reposted

This is a post from 2012.  Norman has now gone to another law firm, but his blog is alive and well.  See below.

========================================================================================Aside from being an attorney and an astronomer/astronomical photographer, Norman Van Treeck is also a good cook and baker!  He works in the same office as I do, and he gave me this recipe about two years ago and these biscuits are REALLY good and so simple to make.  There are only three ingredients and you measure by weight, so get out your cooking scale.  If you would like to see more about Norman’s interests , his blog is astronomyandlaw.com, linked here.

SOUR CREAM BISCUITS

By WEIGHT, not measure:

1 part butter or margarine

1 part sour cream

2 parts self rising flour

For example:

1 stick butter or margarine (4 ounces)

4 ounces sour cream (1/2 cup)

8 ounces self rising flour.

Stir until blended, but don’t over mix.  Fill muffin tins 2/3 full with mixture, and bake in 375 degree oven till golden brown.

NOTE:  Parmesan or cheddar cheese can be added (shredded).  Crisp bacon or chopped chives make another nice addition.  For rolled biscuits, you can add a touch more flour and combine till mixed completely, and then gently roll out on a floured surface using plenty of flour for rolling.  But the non-rolled method is best for flakier biscuits!

Enjoy!