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southern essentials: rustic sour cream biscuits

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I pulled this old chestnut out of my filing cabinets, and thought I would dust it off, and see if I still like it… I do. This is a very traditional Southern recipe; however, where I worked, we added three additional ingredients: brewer’s yeast, heavy cream, and basil. Other than that, it is a standard sour cream biscuit recipe. But, those simple changes really make these biscuits pop. I call these “rustic” because they are not a typical round biscuit; they are cut into eclectic square shapes. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For southern essentials: rustic sour cream biscuits

  • PLAN/PURCHASE
  • THE DRY INGREDIENTS
  • 1 c
    flour, all-purpose variety
  • 1 c
    bread flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    brewer’s yeast
  • 1 tsp
    salt , kosher variety, fine grind
  • 1/2 tsp
    baking soda
  • THE WET INGREDIENTS
  • 1 c
    sour cream
  • 5 Tbsp
    heavy cream, or more, as needed
  • 1 Tbsp
    sweet butter, unsalted, softened
  • 4 tsp
    grapeseed oil
  • 1 tsp
    fresh basil, finely chopped
  • ADDITIONAL ITEMS
  • additional butter, for brushing, melted

How To Make southern essentials: rustic sour cream biscuits

  • 1
    PREP/PREPARE
  • 2
    What is brewer’s yeast? Before I answer that question (thank you for asking), yeast does more than make breads, piecrusts, and pizza dough’s rise. It imparts a complex set of flavors to the dough… an almost Unami flavor to anything it is used in. Brewer’s yeast gives you all of those yummy complex flavors, but the yeast has been essentially killed, so it will not rise. Sometimes you want those flavors, but you do not want the rise. And, that is why we are using brewer’s yeast. The basil is there for a bit more of an earthy flavor.
  • 3
    These biscuits can be made in a stand mixer, or just using your hands. Up to you.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place a rack in the middle position, and preheat the oven to 425f (220c).
  • 6
    Add the dry ingredients to a mixing bowl, and whisk together.
  • 7
    Place the wet ingredients together into a small bowl, or measuring cup, and whisk until combined.
  • 8
    If you are using a stand mixer, use the paddle attachment.
  • 9
    Pour the wet ingredients over the top of the dry ingredients, and mix until combined.
  • 10
    Chef’s Note: If the dough is dry, and does not come together, add more heavy cream, a tablespoon at a time, until it pulls together, but is not sticky.
  • 11
    Remove from bowl and place on a flour-dusted surface and knead until just combined. Do not over knead the dough. Then shape dough into a square that is about 1-inch (2.5cm) thick, and cut into rough squares; as big, or as small as you prefer.
  • 12
    Place on a parchment-lined baking sheet.
  • 13
    For added flavor, brush the tops with some melted butter.
  • 14
    Place in the preheated oven, and bake until golden brown, about 16 – 18 minutes.
  • 15
    PLATE/PRESENT
  • So yummy
    16
    Serve while nice and hot with your favorite items. How about scrambled eggs, and bacon. Enjoy.
  • Stud Muffin
    17
    Keep the faith, and keep cooking.
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