Sour Cream & Herb Drop Biscuits
Sour Cream and Dill Drop Biscuits recipe
Yield
10 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
double-acting |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 3 | each |
dill weed
fresh and snipped, or scallions, or chives |
*
|
| 4 | tablespoons |
vegetable shortening
cold |
|
| ⅔ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 3 | each |
dill weed
fresh and snipped, or scallions, or chives |
*
|
| 6E+1 | ml |
vegetable shortening
cold |
|
| 158 | ml |
sour cream
|
|
Directions
In a bowl, sift together the flour, baking powder, baking soda, salt and sugar.
Add the dill and the shortening; blend until it resembles meal.
Stir in sour cream and milk; stir until it just forms a soft sticky dough.
Drop by rounded tablespoons onto a buttered baking sheet and bake in the middle of a prehated 425 oven for 15 to 17 minutes or until pale golden.
