Sour Cream Biscuits - White Milk Gravy - Swaggerty Sausage - Step by Step - How to Cook Tutorial

Mastering Old Fashioned Southern Comfort: Classic Recipes with Collard Valley Cooks
Sour Cream Biscuit Breakfast
Featured Recipe out of a Future Cookbook:
Sour Cream Biscuits or 3 Ingredient Biscuits
2 cups self-rising flour
16 oz. sour cream
1/2 cup (1 stick) salted butter, room temp
Combine flour with butter with a blending fork until butter is about pea size.
Add sour cream and mix until all flour is incorporated into dough.
Using a sifter, sift self-rising flour out onto counter. Put dough out on counter and fold dough at least 10-12 times; add flour ass needed to incorporate more into dough.
Cut biscuits out with a biscuit cutter and place close together in a well-greased (with shortening) brownie pan (9x9 or 7x11).
Bake at 450 degrees until golden brown (about 15-20 minutes).
Serve! These delicious biscuits taste similar to buttermilk biscuits... without the buttermilk!

Find a printable recipe from our website here: https://www.collardvalleycooks.com/3-...

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Contact Information:
COLLARD VALLEY COOKS LLC
Tammy or Christopher Nichols
P O BOX 1736
Richmond Hill, GA. 31324
Email: [email protected]

Cookbooks are shipped from:
1555 Rockmart Hwy.
Cedartown, GA. 30125
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