Recipe: Sour-Cream Biscuits
Crafted with homemade biscuits, Elliott’s signature BLTs are the perfect pintsize hors d’oeuvre for a spring soiree. / Photograph by Pat Piasecki
Sour-Cream Biscuits
Yield: 25 to 30 large biscuits, or roughly 60 to 75 mini biscuits
- 5½ c. all-purpose flour
- 2 tsp. salt
- ¼ c. sugar for savory biscuits (use ¾ c. for sweet biscuits)
- 1½ tbsp. baking powder
- ½ c. chives (optional for savory biscuits)
- 1 lb. unsalted butter, chilled and cut into cubes
- 2 c. sour cream
Preheat oven to 425 degrees. Combine all dry ingredients and butter in the bowl of a stand mixer. Chill for about 15 minutes in the refrigerator. Using the paddle attachment, mix on low speed until the butter is broken into pea-size pieces. Add the chives (if using), then the sour cream, and mix until dough just comes together but is still a bit crumbly. Do not over-mix! Finish bringing the dough together by hand on your work surface. Chill in the refrigerator for half an hour.
Roll the dough out to an inch thick and cut rounds in either the mini size (about the diameter of a nickel) for the hors d’oeuvres BLTs, or the larger size (2 to 3 inches in diameter) for the strawberry parfait. Brush the tops of each biscuit with heavy cream and sprinkle with a pinch of sea salt. Bake for 12 to 15 minutes, or until tops are golden. Uncooked biscuits freeze well, and can be baked from frozen.
Elliott’s biscuits do double-duty in a sweet strawberry parfait. / Photograph by Pat Piasecki
Check out all nine recipes in our entertaining guide, “Spring on the Farm.”
