Sour Cream Drop Biscuits

Super moist and tender drop biscuits.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step: 2

Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.

Step: 3

Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.

Step: 4

Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

Per Serving: 313 calories; protein 4.9g; carbohydrates 27.2g; fat 20.9g; cholesterol 49.5mg; sodium 706.9mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.