Recipe: Sour Cream Breakfast Biscuits

Sour cream is the star of this early-morning staple.


  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp salt
  • 6 Tbsp. butter, chilled and cut into small pieces
  • 1 cup sour cream


  1. Preheat oven to 400°F.
  2. Grease a large cookie sheet.
  3. In a medium bowl, mix together flours, baking powder, sugar, and salt.
  4. Cut in the butter, and mix with a pastry blender until the mixture is crumbly like cornmeal.
  5. Stir in the sour cream to bring the mixture together and turn the dough out on a floured board. Knead for 3 minutes, until the dough is smooth and well blended.
  6. Wrap the dough in plastic wrap and chill for 10 minutes in the freezer.
  7. Flour work space sparsely and roll the chilled dough out until it is 1 inch thick. Cut the dough into 3-inch round biscuits, and position them ¼-inch apart on the greased baking sheet.
  8. Combine the excess dough and roll it out again, repeating the process of cutting biscuits until all the dough is gone.
  9. Bake the biscuits for 12-18 minutes, or until golden brown on the tops and sides. Serve hot with fresh butter.

At A Glance