Friday, December 23, 2016

Tasty Soft and Fluffy Sour Cream Biscuits for Breakfast

We enjoyed a tasty breakfast yesterday with this biscuits.
Try it and let me know how it goes with your batch.

Ingredients:            Preheat oven to 425'F         Make 7 to 8
1-1/2 C shifted Bob's Red Mill Unbleached Pastry Flour
1/2 C shifted Bob's Red Mill Unbleached Cake Flour
1 Tbsp Non-GMO Baking Powder without Aluminum
Pinch Kosher Salt
3/4 of 4 oz Stick Butter cut into chunks
3 Tbsp Daisy's Sour Cream
1 Tbsp Organic cane sugar
Cold Organic milk - 2 to 3 Tbsp (add more as needed Tablespoon at a time)

Shift All flour together and remeasure 2 Cups into a mixing bowl.
Add baking powder and salt and shift or using a whisk to mix well.
Slice 3/4 of a stick of butter into a Tablespoon slice.  Then, flip them over and slice into thirds.  Repeat it crosswise to end with small cubes.
Toss into flour.  Using fingers, toss butter chunks and flour together. Smash butter between fingers.  Note:  this is a "Free" form smashing.  Just Keep All Butter in Large flat or chunky form.
Add sour cream and Toss around to mix in with hand.
Add 2 Tbsp of milk.  Mix to pick up the dry flour at the bottom of the bowl and form a shaggy dough.  Add a bit more milk if the dry flour at the bottom of the bowl would not stick to the ball of dough.  (Add more milk if needed.  The dough should not be 'dry' but very well moistened, but not 'wet'.)
Handling the dough gently, bring dough together into a shaggy BALL.
Transfer to slightly floured work surface.
Fold the dough over each other and give a couple of kneading down - end result is a fat disc ready to be rolled out.
Using a rolling stick, roll out the dough gently to the thickness of your liking for your biscuit to be - Remembering that it would rise at least 1/2 inch.
Using a biscuit cutter, cut out the dough and place on a small baking sheet.
Based on the thickness and size of the biscuit ring/cutter you use, there should be enough biscuits to serve 3 people 2 biscuits each or for 4 people.
I just used the small toaster oven's baking sheet.
Bake till golden.
Serve with family's favorite eggs and grilled bacon, etc.
 Some speckles appeared on the biscuits could indicate that maybe too much baking powder.  Since backing with adding sour cream is my first time, I did not want to take the chance of a dense biscuits.  Two teaspoons of baking powder maybe enough.  And normally, when you are baking with acidic ingredients, you would add baking soda, but I just dislike the taste of baking soda sometimes I can detect.
 The crumb is tender and light.
 My grandchildren enjoyed them very much. 
Eggnog Biscuits - If you have not tried baking biscuits with Eggnog during the holiday season - you should.  Of course, there are so many "junks" they put in a pint of eggnog you purchase from the store, but if you have a left over, it's an optional adventure in trying it.  Even better would be to use leftover of homemade eggnog.

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