When I was single, a friend of mine passed along a recipe for Sour Cream Biscuits that involved Bisquick, butter, and sour cream baked in a muffin cup. My sister and I quickly dubbed them “Catch a Man Muffins” and the recipe was top on our list for entertaining… in hopes that we would find our way to some man’s heart through his stomach (by the way, it worked!)
When I stopped buying commercial baking mix and turned to making my food from scratch, I missed these little guys. I modified the recipe to a whole wheat base and downsized them to bite-sized biscuits. These are better than ever– My Farmer agrees!
If you mill your own flour, use soft white wheat berries to yield pastry flour. You can always purchase freshly milled whole wheat pastry flour directly from us at Ingrained. Or, if you can purchase whole wheat pastry flour like this from Bob’s Red Mill. Regular whole wheat flour (hard red or hard white wheat flour) won’t yield as tender of a crumb.
Nutrition bite: Both butter and sour cream are natural sources of Vitamin A, a fat-soluble vitamin (meaning that it is absorbed and distributed to the rest of the body in the presence of fat.) Vitamin A (retinol), found naturally only in animal foods, plays a vital role in vision, immune function, bone growth, and reproduction.
A Word about Sour Cream
To avoid stabilizers and additives, look for sour cream that has no other ingredients than cream, milk, and cultures (sometimes written as “cultured cream”). I try very hard to avoid the carrageenan, gums, natural flavors, and mono- and di-glycerides that are all-to-often present in commercial dairy products.
Here are a few brands of sour cream that fit the bill for a natural sour cream:
- Daisy brand regular sour cream
- Aldi’s brand regular sour cream*
- Kroger’s All-Natural sour cream (not the original, but the one with the purple label.)
Note: Aldi’s sour cream does contain “enzymes” but it seems that these enzymes are a plant based enzyme (chymosin/rennin) that is commonly used in cheese making to promote coagulation of the protein. (In other words, too much scientific talk and splitting hairs when you just need to load your cart and head home before everyone has a meltdown!)
These little biscuits pair nicely with ham, chili, vegetable soup, or a large salad (their richer flavor is a satisfying addition to a lighter meal.) Have leftovers? Freeze them in an airtight container and just heat a few at a time.
- 2 cups (10 ounces) freshly milled soft white wheat flour (or use whole wheat pastry flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (16-ounce) container regular sour cream (2 cups)
- 7 tablespoons butter, melted and cooled
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper or silicone baking mat.
- Whisk together flour, baking powder, and salt in a mixing bowl.
- Stir in sour cream and 7 tablespoons butter until combined.
- Scoop heaping tablespoons of dough 2 inches apart onto prepared baking sheet (I measure using a ¾ oz. scoop). Bake until golden brown, 9-10 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet on wire rack for 15 minutes. Serve warm. Freezes well!