southern essentials: rustic sour cream biscuits

Name: Southern Essentials: Rustic Sour Cream Biscuits
Prep time: 10 min
Cook time: 20 min
Cuisine: Southern
Ingredients: ## PLAN/PURCHASE; ## THE DRY INGREDIENTS; 1 cup(s) flour, all-purpose variety; 1 cup(s) bread flour; 1 tablespoon(s) baking powder; 1 teaspoon(s) brewer’s yeast; 1 teaspoon(s) salt , kosher variety, fine grind; 1/2 teaspoon(s) baking soda; ## THE WET INGREDIENTS; 1 cup(s) sour cream; 5 tablespoon(s) heavy cream, or more, as needed; 1 tablespoon(s) sweet butter, unsalted, softened; 4 teaspoon(s) grapeseed oil; 1 teaspoon(s) fresh basil, finely chopped; ## ADDITIONAL ITEMS; - additional butter, for brushing, melted

29 Pinches 18 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 26, 2019

I pulled this old chestnut out of my filing cabinets, and thought I would dust it off, and see if I still like it… I do. This is a very traditional Southern recipe; however, where I worked, we added three additional ingredients: brewer’s yeast, heavy cream, and basil. Other than that, it is a standard sour cream biscuit recipe. But, those simple changes really make these biscuits pop. I call these “rustic” because they are not a typical round biscuit; they are cut into eclectic square shapes. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield Several

Ingredients

PLAN/PURCHASE
THE DRY INGREDIENTS
1 cup flour, all-purpose variety
1 cup bread flour
1 tablespoon baking powder
1 teaspoon brewer’s yeast
1 teaspoon salt , kosher variety, fine grind
1/2 teaspoon baking soda
THE WET INGREDIENTS
1 cup sour cream
5 tablespoons heavy cream, or more, as needed
1 tablespoon sweet butter, unsalted, softened
4 teaspoons grapeseed oil
1 teaspoon fresh basil, finely chopped
ADDITIONAL ITEMS
- additional butter, for brushing, melted

How To Make southern essentials: rustic sour cream biscuits

Step 1

PREP/PREPARE

Step 2

What is brewer’s yeast? Before I answer that question (thank you for asking), yeast does more than make breads, piecrusts, and pizza dough’s rise. It imparts a complex set of flavors to the dough… an almost Unami flavor to anything it is used in. Brewer’s yeast gives you all of those yummy complex flavors, but the yeast has been essentially killed, so it will not rise. Sometimes you want those flavors, but you do not want the rise. And, that is why we are using brewer’s yeast. The basil is there for a bit more of an earthy flavor.
Step 3

These biscuits can be made in a stand mixer, or just using your hands. Up to you.
Step 4

Gather your ingredients (mise en place).
Step 5

Place a rack in the middle position, and preheat the oven to 425f (220c).
Step 6

Add the dry ingredients to a mixing bowl, and whisk together.
Step 7

Place the wet ingredients together into a small bowl, or measuring cup, and whisk until combined.
Step 8

If you are using a stand mixer, use the paddle attachment.
Step 9

Pour the wet ingredients over the top of the dry ingredients, and mix until combined.
Step 10

Chef’s Note: If the dough is dry, and does not come together, add more heavy cream, a tablespoon at a time, until it pulls together, but is not sticky.
Step 11

Remove from bowl and place on a flour-dusted surface and knead until just combined. Do not over knead the dough. Then shape dough into a square that is about 1-inch (2.5cm) thick, and cut into rough squares; as big, or as small as you prefer.
Step 12

Place on a parchment-lined baking sheet.
Step 13

For added flavor, brush the tops with some melted butter.
Step 14

Place in the preheated oven, and bake until golden brown, about 16 – 18 minutes.
Step 15

PLATE/PRESENT
Step 16

Serve while nice and hot with your favorite items. How about scrambled eggs, and bacon. Enjoy.
Step 17

Keep the faith, and keep cooking.
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