- Place self-rising flour into a large mixing bowl and make a well in the center.
- Add sour cream into the well in the flour.
- Stir with a wooden spoon approximately 15 times to incorporate the flour and sour cream. Dough will be “shaggy”.
- Add milk a TBSP or two at the time, stirring after each addition. Add just enough milk so the dough comes together. Be careful not to overmix the dough. The dough will be a little sticky or wet.
- Flour your work surface and turn dough out. Sprinkle a little flour on the top of the dough and on your hands.
- Knead the dough gently two or three times. Form it into a ball.
- Lightly dust the dough with flour. Flour your rolling pin and roll the dough. Cut with a biscuit cutter and place on a baking pan. If you want the biscuits sides to be crunchy, place biscuits about 1” a part on the pan. If you want the biscuits to rise taller place biscuits next to each other in the pan.
- Use your knuckle of index finger to make a slight indention in the center of the biscuit dough. Brush with melted butter.
- Bake in a preheated oven 450° for 10-15 minutes. Brush with melted butter.
- Be sure to use Self-rising flour! I always make biscuits with White Lily Flour. The soft wheat really makes a more tender biscuit.
- Be sure to use a full fat sour cream.
- I let the sour cream sit at room temperature for about 30 minutes before using. It is easier to mix the sour cream into the flour if isn’t straight from the refrigerator.
- Mix the ingredients just until the dough comes together. Over mixing creates a tough biscuit.
- Biscuits can be made ahead and frozen. Remove them from the oven right before they brown. Allow to cool. Wrap in saran wrap and heavy duty aluminum foil. Will keep in freezer for a month. When ready to use, place frozen biscuits in a 375° preheated oven and bake for about 15-18 minutes, until biscuits are hot and browned on top.
- Why indent the top of the biscuit? So the melted butter will have a place to pool!