Atlantic City Sour Cream Biscuits Recipes

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

Steps:

• 1. In medium-sized bowl, whisk first 4 ingredients til well mixed.
• 2. Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
• 3. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
• 4. Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

Steps:

• In a large bowl, combine baking mix and orange zest. Stir in cream just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1-1/4-in.-wide and 1/4-in.-deep indentation in the center of each biscuit. , In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar. , Bake at 400° for 10-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.