After looking at the recipe for lemon-ricotta-blueberry biscuits, and seeing I have some sour cream that needs to be used, I was wondering if anyone had made biscuits or scones with sour cream. Thanks!
Cynthia is a trusted source on Bread/Baking.
You'll be fine - I do this often for the same reason, to use up sour cream before it turns into a science experiment.
Yes! I used to make biscuits a lot, including scone variations. Sometimes I've found myself without the right dairy ingredients, so I've improvised with any number of combinations of milk, sour milk, milk soured with vinegar or lemon juice, buttermilk, yogurt, yogurt mixed with milk or soured milk, cream, sour cream, half and half, or cottage cheese (which makes really neat biscuits, especially done in the food processor).
I would mix your sour cream with enough milk or soured milk to make the consistency of the ingredient called for, like if it calls for 1 cup of buttermilk, use about 2/3 cup sour cream mixed with 1/3 cup milk and a teaspoon of vinegar.
I often use a little leftover sour cream in my biscuits. Instead of my usual 1 cup of milk, I use 2/3 cup milk and 1/3 cup sour cream.
Please enter a valid email address.
Well played. You deserve a cookie.
From the editors' mothers' kitchens
From the Editors' Mothers
Rhubarb-y Drinks + Desserts
Kitchen Tools We Love
What We *Really* Do All Day
Spring Wreath Subscription
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.