Wednesday, January 12, 2011

Sour Cream Drop Biscuits :: 1:8

I owned a biscuit cutter but had never attempted to make some. Then the other night I made soup and thought it might be a good time to give it a try. I had clipped a recipe a while back from CookingLight that seemed like it would compliment the soup. The biscuits whipped up quick and easily and they were delicious hot with melted butter spread inside.


Sour Cream, Cheddar , and Green Onion Drop Biscuits - CookingLight
for full details and nutritional info click the above link


  • 2  cups  all-purpose flour
  • 1  tablespoon  sugar
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 3  tablespoons  chilled butter, cut into small pieces
  • 3/4  cup  (3 ounces) shredded reduced-fat sharp cheddar cheese (I used a mix of cheese that I had in my of which was sharp provolone)
  • 1/4  cup  finely chopped green onions (substituted garlic because it was what I had on hand)
  • 1  cup  fat-free buttermilk (I keep powdered buttermilk in my fridge and just mix it with water as needed)
  • 1/2  cup  fat-free sour cream
  • Cooking spray


Preheat oven to 450°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.
Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. (I rolled out the dough and cut out biscuit rounds and baked them on a silpat lined baking sheet) Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.