Sour Cream Drop Biscuits – MFC

This is the recipe I have used for years and years. It is from my mom’s very best friend -Mary Francis Christy. It is simple and so very good and the technique, you must admit makes it even better. I have made these for years and years when I just want a simple biscuit to go with my dinner and maybe a couple left over for breakfast the next day.

D&D_2680I do not have self-rising flour in the house often, unless I plan on some biscuits and in this case, I was not thinking ahead. If I don’t have self-rising flour, I do know how to make it out of all-purpose flour.

So here is the dead simple deal:

1/2 pint full-fat sour cream (full-fat – come on, you are making biscuits, right?)
8 Tbs unsalted butter, melted
healthy pinch of kosher salt
2 cups self-rising flour (or the make your own version w/A-P flour)

Preheat oven to 400 degrees.

Mix all ingredients. Drop into greased muffin tin and bake until golden brown, 25 – 30 minutes, turning half way through.

You can also drop them onto an parchment-lined baking sheet, but the muffin tin thing is so much easier and they cook at the same time because they are the same size. Great, or what? Yep, great.

Sorry – since we are in the Biscuit Project, I really think these beat the drop biscuits from Cook’s Country. But you must understand – they are in Boston – that should tell you everything you need to know.

Although, I will allow that the technique here – baking the biscuits in muffin tins really makes a big difference. Cook’s Country – take note.

My mom and Mary Francis were like two peas in a pod. It was like having a local aunt, since all my real aunts live in North Carolina or beyond. I loved going to her house and I loved it too when she came to our house. Every time we just hung out in the kitchen and sort of saw what happened.

It is good to have people like that in your life when you are still impressionable – you know – what they now call tweens. But I’ve always been happier in the kitchen than anywhere else.

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