Whole wheat sour cream biscuits, good enough for the expert, and easy enough for a novice baker.
By Nancy Lopez-McHugh
Autumn is upon the norther hemisphere. It is my second favorite season after sunny summer. I love autumn because before the trees go bare for winter they entice us with their vibrance. Those vibrant leaf colors and cool breezes entice me to go outside. Yes, to go outside and enjoy the last warm days of the year, to be mesmerized by shades of colors, to watch the leaves as they gently float down to the ground.
Autumn also means that ovens will be used more. Many of us will go back to baking or in my case continue to learn more about baking in these cooler days. Though I still consider myself a novice baker it is something that I love to do. I love the feeling of an elastic dough as it’s shaped in my hands. I love the gentle mixing sounds of my mixing bowl, the pouring of the batters or the patience required for the rising dough. I love the warm smells of fresh baked bread, and if spices where used the smells of the spices coming from the oven. But best of all I love the feeling of a warm baked goodie both in my hands and in my mouth. Fresh baked breads or treats are something I can never resist. 
These easy whole wheat biscuits taste delicious right out of the oven. You grab one off the baking sheet, careful they are still hot, slice it in half then place a nice big piece of butter in the center. Stack the two pieces again and wait a minute or two for the butter to melt. Here comes the good part, grab half and dig in. But wait, you can also add a drizzling of honey for a sweet treat. Just delicious!
What about you, what is your favorite thing to bake in the autumn?
Whole Wheat Sour Cream Biscuits
- Total Time: 25 minutes
Description
Whole wheat sour cream biscuits, easy enough for a novice baker.
Ingredients
Dry Ingrediets:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 Tbs. granulated white sugar
- 1/2 tsp. salt
Wet Ingredients:
- 2 Tbs. cold butter
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 medium egg
- 1 egg for egg wash
Instructions
- Preheat oven to 392f/200c. In a large bowl combine all of the dry ingredients, stir to well incorporate all of the ingredients. Cut the butter into small pieces than add it to the dry ingredients. Using a pastry cutter or your hands cut the butter into the dry ingredients until you have coarse crumbs. Next add the sour cream, 1 egg, and half of the milk. Using your hands start combining the mixture and adding a little of the milk at a time until the dough sticks together. ( The dough will have a bit of a dry texture, that is Ok it just needs to stick together.)
- Gather the dough and place on a floured surface, gently flatten and shape into an even layer that is 1/2 inch or 1.27 cm. Using a 4 inch or 10 cm round cookie cutter, cut the biscuits, ( it will yield 6 ). If you need to reshape the dough to finish cutting the biscuits , just gather and flatten again. You don’t want to over handle or knead the dough , this will create dry and hard biscuits.
- Place the biscuits on a baking sheet lined with baking paper and brush with the egg wash. Bake for 15-20 minute to golden brown. Remove from the oven and baking sheet and allow to cool before serving.
Notes
These biscuits can be reheated a bit to enjoy a warm biscuit or you can also slice and toast them.
- Prep Time: 10 mins
- Cook Time: 15 mins
Very good! My children really liked them! Yes, the sour cream does make a difference!
This looks delicious. Would love for you to share this with us over at foodepix.com.
This is one incredible looking recipe. Love biscuits and these are really gorgeous. Congrats on top 9!
Thank you Kim, it really is just a very simple recipe. But sometimes the simplest things are the bests.
Congrats on Foodbuzz top 9!
Hi Christine, Thank you and everyone that voted them there.
Oh Nancy this looks wonderful..what a simple but so pretty presentation! Congrats on FBT9!
Thank you Sandra!
Delicious! I’ve recently become a fan of wheat flour, so I can’t wait to try these….
Hi Ann, I love the different taste and texture of wheat flour. Though it is trickier than say A.P. flour, and things don’t rise as much. Either way I still recommend that you do try it. Thanks Ann!
delicious looking biscuits Nancy
Thanks!
Oh, I think the sour cream must work wonders in this recipe! These look delicious~
Hi Liz, Thanks! I did like the change from all the butter normally required.
These look amazing! Thank you very much for sharing it. I love Fall as well. It is definitely my favorite season
Yay, another Fall fan:)Thanks!
These look so delicious, stunningly shot.
Thank you!