Crispy around the edges, soft and tender in the middle, with just the right amount of salt--these Southern cream biscuits really deliver on taste.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
340 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Step 2
Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
Step 3
Pour milk, cream, and sour cream into the dry mixture in the food processor and pulse until it just comes together and forms a ball, 4 to 5 times. Do not overmix!
Step 4
Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
Step 5
Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
Step 6
Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
Step 7
Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
