If you ever need a serious pick-me-up, this is the cure. They’re flaky on the outside, fluffy on the inside. They’re perfect, knobbly, sky-high biscuits. This recipe is scaled for three to four biscuits, instead of racking you with 12 — even six is a lot to have hanging around. You don’t even need to have buttermilk on hand to make these, but if you don’t have sour cream or yogurt, what’s wrong with you?! If this is the case, you can just add a squeeze of lemon to the dough, and they’ll rise beautifully. These biscuits take only 20 minutes to make, and they’ll make your day 1,000 percent better.
Recipe: Sour cream biscuits
Yield: 3-4 big biscuits | Time: 20 minutes
4 tablespoons cold butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup milk
1 heaped spoonful sour cream or plain Greek yogurt
Preheat your oven to 400 degrees Fahrenheit. Whisk together the flour, baking powder, salt and baking soda. Cut the cold butter into cubes and work it into the dry ingredients using the tips of your fingers. You want the butter to stay as cold as possible throughout the process, so don’t maul it. Once the mixture looks like breadcrumbs with butter chunks no bigger than peas, drizzle in the milk and sour cream. Using a knife, stir in the liquid until large hunks start to form, then go in with your hands to form a ball. Tip the dough out onto a floured surface and bring the dough together, being careful not to handle it too much — otherwise, it might get tough. Form the dough into a round shape about 1 1/2 inches deep, and cut out about three to four biscuits, reshaping as necessary. Dab the tops with milk before baking for about 12-14 minutes, until golden brown. Let them sit for a few minutes to cool down, then dig in!