Sour Cream Drop Biscuits for #TwelveLoaves

Simplicity can be a great goal. Achieving it has its own complexities. Weeding through intricate aspects to find the very basics is difficult. What to remove and what to keep? It is a dilemma faced with many as they seek balance in a complicated and busy life. Contemplating the effects of removing familiar and seemingly important pieces is stressful all by itself. Figuring out what is really important takes energy. You might as well sit, relax, and enjoy some sour cream drop biscuits in the process.

Biscuits are a basic southern quick bread. The variations are vast with many methods, types, flavors, and textures. They can almost be considered an art form in the food world. There are secrets to making them certain ways such as light or dense, flaky or fluffy, and plain or flavored. Flour plays a big part in their texture. Bleached all-purpose flour is the secret to light and fluffy biscuits. Not over working the dough is another secret. Mix until just moistened then bake right away.

Homemade biscuits are not difficult to make. I learned how from my mother-in-law. Peel, pop, and bake was all I knew growing up. You know those ones in the refrigerated section? That was how my parents made biscuits. I never popped a can of biscuits again after learning how to make them from scratch. The recipe from my mom-in-law is for a shaped biscuit and one day I’ll get the measurements exacted and post that recipe. Until then, sour cream drop biscuits are easier. Measure, whisk, stir, drop, and bake are all it takes to make them.

Keeping it simple is a way to start the New Year. The Twelve Loaves bakers have come together to share recipes that are easy to make or have the simplest ingredients. We are excited to kick off another year of bread baking challenges and I can’t wait to see them each month. Here are the recipes for the January challenge:

• Broiled White Free-Form Loaf by Lora at Cake Duchess
• Buttermilk Honey Bread by Renee at Kudos Kitchen by Renee
• Country Boule with Spelt and Sourdough by Karen at Karen’s Kitchen Stories
• Crumpets by Felice at All That’s Left Are The Crumbs
• No Knead Bread from Holly at A Baker’s House
• No-Knead Christmas Pudding Cinnamon Rolls by Stacy at Food Lust People Love
• Pumpkin Bread by Alice at Hip Foodie Mom
• Soda Bread by Rossella at Ma che ti sei mangiato
• Sour Cream Drop Biscuits by Renee at Magnolia Days
• Sweet Potato Fry Bread by Anne at From My Sweet Heart
• Victorian Milk Bread by Deepti at Bakingyummies
• Whole Wheat and Molasses Quick Bread by Liz at That Skinny Chick Can Bake

How are you starting the New Year? Is simplicity one of your goals? Best wishes to you and I hope you have good health, prosperity, and much love this year.

5 from 1 vote

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Sour Cream Drop Biscuits

A recipe for sour cream drop biscuits. It is a quick and easy recipe using flour, leavening, shortening, sour cream, and milk. The biscuits are light and fluffy.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Author Renee

Ingredients

• 2 cups bleached all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 cup shortening
• 2/3 cup milk whole recommended
• 2/3 cup sour cream

Instructions

1. Preheat oven to 450 degrees F. Lightly grease a cookie sheet.
2. Whisk together flour, baking powder, sugar, and salt in a medium bowl.
3. Add shortening and use a fork or pastry blender to cut shortening into flour until mixuture is crumbly.
4. Whisk together milk and sour cream in a small bowl until smooth.
5. Add wet ingredients to flour mixture and stir until just moistened.
6. Drop dough by heaping tablespoonfuls at least 1 inch apart onto cookie sheet for 12 biscuits.
7. Bake for 10 to 12 minutes or until golden brown. Serve warm.

Recipe Notes

A recipe for sour cream drop biscuits. It is a quick and easy recipe using flour, leavening, shortening, sour cream, and milk. The biscuits are light and fluffy.

Recipe adapted from one in the Pillsbury The Complete Book of Baking cookbook published in 1993 (currently out of print).

#TwelveLoaves January – Keep it Simple! We enjoyed a delicious month of December with our Holiday Breads. January #TwelveLoaves is here and we are going to Keep it Simple! Choose a recipe that is not overly complicated, whether in technique or ingredients. Share your January Simple Bread (yeast or quick bread). Let’s get baking!

Want to add your bread to the collection with the Linky tool this month? Here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this January, 2014, and posted on your blog by January 31, 2014.

#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.