Monday, March 30, 2020

Sour Cream Biscuits

The April edition of  Bon Appetit magazine thrills the taste buds. Recipes are pleasing, easy and tempting. I try the biscuits having plenty of sour cream. I change it a bit, adding less scallions.  Cheddar cheese a should add tang. It's really about the biscuit layers. I love the technique of folding the dough like an envelope, allowing a series of layers to form. As recommended, I do this twice before I divide the dough into individual pieces. In place of melted butter, I use softened butter and truffle salt scattered over the biscuits. Then the oven does its magic. And the kitchen smells heavenly. My reward is a tender flaky biscuit. Some of the biscuits keel over as they bake into flat scone like rounds. Who cares! They taste terrific!


Slightly adapted from Bon Appetit 
Makes 12

2 1/2 cups AP Flour

1 3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 1/2 teaspoons Kosher Salt
1 teaspoon Sugar
8 tablespoons Butter, chilled
1/2 cup chopped Scallions
1/2 cup grated Cheddar Cheese
1 1/4 cup Sour Cream
Softened Butter
Truffle Salt

Place flour, baking powder, baking soda, sugar and salt in the bowl of a food processor. Pulse to mix.

Cut chilled butter into 1/2 inch chunks. Add to flour. Pulse 10-15 times till butter is like small peas. 

Add chopped scallions and cheese to flour. Pulse a couple of times.

Add sour cream and pulse till dough comes together. 

Scrape the dough into a bowl. Gather it together with your hands into a ball.

Heat oven to 375F or 200C.

Lightly flour a surface. Place the ball on the flour and pat it into a 6x10 rectangle. 

Starting at the 10 inch side, fold a third portion of the dough. Cover that part with another third so you have three layers. Like an envelope.

Pat again into a 6x10 inch rectangle. Repeat the three fold process again. 

Use a sharp knife and divide dough into 8-10 pieces. 

Lay each piece 2 inches apart on a parchment or Silpat lined baking sheet. I had 13 pieces on one sheet.

Brush the top of each biscuit lightly with softened butter. 

Sprinkle the tops with truffle salt. 

Bake for 20 minutes till tops are slightly brown.

Take them out of the oven, cool slightly. They taste best warm.

Chowder and biscuits go hand in hand. The biscuits are in one hand and soup spoon in the other!

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