The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press


Sour Cream Biscuits



If you want a really good, simple biscuit, this is it. The Flat Possum Test Kitchen has tested these on several significant occasions, as recently as this morning for breakfast. They are great!  Get out the butter and strawberry jam and lay it on.

2 Cups Biscuit Mix (Bisquick or Pioneer)
8 oz. Sour Cream (The kind you buy, NOT cream that you have allowed to sour.)
1 egg
1 stick butter, melted (Do it in the microwave, its easier.)  If you haven't done this before, put a stick of butter in a glass measuring cup, put it in the microwave oven for about 1 minute on high. It may need another few seconds to finish melting, but this is easier than melting butter in a saucepan on top of the stove.

Mix everything by hand in a bowl. Drop by tablespoons onto greased cookie sheet. Bake at 450 degrees for about 12 to 15 minutes or until golden brown. My notes (you gotta make notes) say that this batter would work well for making dumplings; just drop spoonfuls into boiling chicken stock, or ham stock, for that matter.

This is a solid southern dish; somebody said "As southern as bullet holes in a roadsign."         



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