sour cream & green onion biscuits

Friday, January 28, 2011
Today feels like a good day. It's no longer pitch black when I leave work at 4:30 pm, still marginally dark when I leave home at 7 am, but I know it's getting better.  Our Canucks are back to winning, the city has taken a collective breath and are back to chanting "we're going all the way!". Sorry to the east coast folks, but it's a balmy 7 degrees right now, my scarf and mittens have been put away, for the time being.

All and all, life is fantastic. Even more fantastic is this recipe I'm about to give you. I love biscuits. They are easily whipped up in 5 minutes flat, if you have a food processor, even if you don't takes no more than a couple of minutes if you don't mind getting your hands dirty.

These biscuits are the perfect compliment to any soup, they have a creamy undertone from the sour cream and a slight bite from the green onions. And of course, they must be slathered in butter before eaten. Or plain but let's be honest, everything tastes better with butter.

Sour cream & green onion biscuits

[ from Baking Bites ]

If you don't have a food processor this can easily be made with your hands and a spoon. Instead of pulsing the butter in the flour mixture, use your hands to crumble the butter into the flour mix and stir the sour cream and onions in with a wooden spoon.

2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon white sugar
1/2 cup butter, chilled and cut into 1/2 inch pieces
1 cup sour cream
1/2 cup chopped green onion

Preheat oven to 400 degrees.

In a bowl of food processor, mix together flour, baking powder, baking soda, salt and sugar. Pulse to combine. Sprinkle in pieces of butter and pulse 3-4 times or until it resembles coarse sand and the pieces of butter are pea-sized. Stir in the sour cream and onions until dough is moistened, turn dough out onto a floured surface and knead until the dough comes together in a ball.

Roll out the dough to 1/2 inch thickness, using a round cookie cutter cut into rounds and place rounds onto a baking sheet. Dough can be gathered and re-rolled once. Bake for 20-24 minutes or until tops are golden brown and the biscuits are puffed and firm.

Let cool slightly on rack before serving. Or take your chances and eat immediately.