Thursday, March 16, 2017

The 'Best Biscuits'

Brandon and I enjoyed some great biscuits on our trip to Portland and have been looking for a great biscuit recipe to recreate the deliciousness of Pine State and Jim & Patty's. I think this recipe comes pretty close! Lots of butter and sour cream makes everything better, right? Makes 12 large biscuits.

-Your Homebased Mom

4 C flour
2 Tbsp baking powder
1½ tsp salt
1 tsp sugar
½ tsp soda
½ C butter
16oz sour cream
3-5 tsp water
Melted butter

Combine dry ingredients in a bowl or your food processor. If using food processor, pulse until butter is small and well-blended pieces or cut in butter by hand using a pastry cutter

Add in the sour cream and water and mix well

Pulse again until well mixed

Add more water if it is too dry (just a little at a time.)

Knead a few times on the counter and roll out to 1 inch thick

Use a biscuit cutter to cut or dip a drinking glass into flour and cut
Freeze individually on a cookie sheet

After they are frozen, place in a freezer bag to store, use as needed

Place on an ungreased cookie sheet

Bake at 400 for 15-17 minutes or until top is golden

Twice during the baking process baste the tops of the biscuits with melted butter

No comments: