Sour cream cheddar and chives drip biscuit
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Organic All-Purpose White Flour 3 tsp Organic cane sugar 2 tsp Baking Powder .25 tsp Baking Soda .75 tsp Salt .5 tsp Pepper, black 4 serving Kerrygold Salted Butter (Serving Size 1 TBSP) 4 oz Bandon Medium Chedder Cheese 3 tbsp chopped Fresh Chives 1 cup Kalispell Kreamery Whole Milk 1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2) .5 cup Sour Cream
Preheat oven to 450 degrees F
Prep baking sheet to your like
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper.
Cut in grated butter until mixture resembles coarse meal.
Add shredded cheese and chives; toss to combine.
Measure milk and add vinegar to milk. Let sit a moment, then stir in.
Add sour cream. Don't overmix.
Drom dough in 1/4 cup rounds onto prepared baking sheet. Bake at 450 degrees for 12-15 minutes or until slightly browned.
Serving Size: makes 12 biscuits
Number of Servings: 12
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Prep baking sheet to your like
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper.
Cut in grated butter until mixture resembles coarse meal.
Add shredded cheese and chives; toss to combine.
Measure milk and add vinegar to milk. Let sit a moment, then stir in.
Add sour cream. Don't overmix.
Drom dough in 1/4 cup rounds onto prepared baking sheet. Bake at 450 degrees for 12-15 minutes or until slightly browned.
Serving Size: makes 12 biscuits
Number of Servings: 12
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 174.3
- Total Fat: 9.4 g
- Cholesterol: 25.5 mg
- Sodium: 358.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 0.7 g
- Protein: 5.4 g
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