In a mixing bowl, combine 1 stick of salted
butter, softened to room temperature, with 1 cup
of sour cream and 1 cup of self-rising flour. Stir
until combined. (My mother recommends adding a
spoonful more of flour if dough seems too wet,
which can sometimes happen on the extra humid days
we’re accustomed to down in South Georgia. It
should be thick and sticky.) Lightly spray a
muffin tin with nonstick cooking spray—though the
butter and sour cream makes it largely unnecessary
—before dropping a big spoonful of batter into
each muffin cup. Bake in oven at 375 degrees for
around 20 to 23 minutes on average, or until the
slightest amount of golden color tinges the tops.
They will be very light in color and should be
taken out before the tops are fully golden.
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Some notes from my mother include that she almost
always doubles the batch, using the same 1-1-1
ratio of ingredients. The batch above makes about
a dozen smaller biscuits or, she jokes, eight
“really fat ones.” (Our family liked the fat
ones.) So a double batch should yield anywhere
from 16 to 24, depending on how big you want them.
Once everyone gets a taste, you’ll be needing the
extras.
On the most special of mornings, we kids would
shuffle into the kitchen before school to find her
making a batch of sour cream biscuits, breakfast-
style. Which in our house, meant that she added
breakfast sausage (cook and crumble the equivalent
of three Jimmy Dean patties, she recommends) and
about a half-cup of grated Cheddar cheese to the
biscuit batter before baking. All I can say about
this- DO IT. It’s insanely delicious.
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