Description
Whole wheat sour cream biscuits, easy enough for a novice baker.
Ingredients
Scale
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