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Sheri's Sour Cream Dough

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YIELD

1 dough

PREP

20 min

COOK

0 min

READY

30 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
bleached
½ 2.5
TEASPOON ML SALT
16 240
TABLESPOONS ML BUTTER
unsalted, cold
158
CUP ML SOUR CREAM

Directions

Combine flour and salt in the work bowl of a food processor and pulse several times to mix.

Cut butter into 15 to 20 pieces and add to work bowl.

Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder.

Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste.

Add sour cream to work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball.

Don’t overprocess.

Remove dough from work bowl to a floured surface and press it into two 6inch disks.

Wrap in plastic and refrigerate.

Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 711 68% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 34g 169%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 639mg 27%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 33% Vitamin C 1%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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