Sour Cream Biscuits
- Preheat the oven to 400°F. Spray a metal 8-by-8-inch pan with nonstick baking spray and set aside.
- In a large mixing bowl, crack one egg and beat it with a fork. Mix in the sour cream and sugar with a rubber spatula.
- Grate the butter on the large holes of a box grater and add it to the egg/sour cream mixture. Add the remaining dry ingredients and stir gently to combine. (Don’t over mix the dough! This will cause gluten to develop in the dough, which will make your biscuits a little tough. Just stir until mostly combined and use your hands to shape and knead it on the counter.)
- Sprinkle a bit of flour on a clean counter top and dump the dough onto it. Lightly knead the dough and use your hands to pat it down into a 1½ inch-thick square. Using a sharp knife, cut it into 9 equal squares.
- Place the squares of dough in the prepared pan—it’s OK if they are close together (this helps the biscuits to rise higher). Bake for 15 to 17 minutes or until golden brown. (Have an adult help you out with the over!)
- Serve the biscuits hot with butter and/or jam. These make an excellent biscuit for an egg sandwich with sausage/bacon and Tillamook Sharp Cheddar Cheese.