Serve warm with dinner. I used a left over biscuit for a sandwich (smoked turkey from Blooming Glen Pork) and it was delish!
SOUR CREAM DROP BISCUITS
Makes 12 biscuits
2 cups (10 oz) all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 (16 oz) container sour cream
7 Tbsp unsalted butter, melted and cooled slightly
- Adjust oven rack to middle position and heat to 425 degrees. Line rimmed baking sheet with parchment paper. Combine flour, baking powder and salt in a bowl. Stir in sour cream and 5 Tbsp of the butter until combined.
- Scoop and drop generous (slightly heaping) 1/4 cup of dough 2" apart onto the baking sheet using a 1/4 cup measuring cup lightly sprayed with cooking spray to prevent sticking. Brush with remaining 2 Tbsp butter and bake until golden brown, 20-25 min, rotating the sheet halfway through the baking time. Let biscuits cool on the sheet on a wire rack for 15 min.