WHY THIS RECIPE WORKS: The first round of sour cream biscuits not only didnít taste like sour cream but also didnít taste like biscuits either. Made with self-rising flour, and without any butter to moisten and enrich them, they never had a chance. Trading the prepared dry mix for flour with the proper amount of salt and baking powder improved flavor without much effort. We then upped the ante with an entire 16-ounce container of sour cream so the tangy flavor finally came through. Adding melted butter to the batter kept the biscuits tender and moist, and brushing melted butter on top helped them brown and crisp nicely
NOTE: We use vegetable oil spray to grease the 1/4 cup measure for portioning.
2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 (16-ounce) container sour cream
7 tablespoons unsalted butter, melted and cooled
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine flour, baking powder, and salt in bowl. Stir in sour cream and 5 tablespoons butter until combined.
2. Scoop and drop generous (slightly heaping) ¼ cup of dough 2 inches apart onto prepared baking sheet using greased ¼-cup measure. Brush with remaining 2 tablespoons butter and bake until golden brown, 20 to 25 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet on wire rack for 15 minutes. Serve warm.