These irresistible biscuits (which Rob proudly named himself) are a staple in our home. The best part is that they’re super simple to make.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 12 biscuits
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Preheat oven to 400°F. Grease a muffin tin with cooking spray.
Combine the sour cream, butter and cream cheese in a large bowl until well mixed. In a separate medium bowl, whisk together the flour, baking powder and salt. Add your flour mixture to the sour cream mixture and stir until just combined.
Using a large ice cream scoop, drop the biscuit dough into the prepared muffin tin. Bake approximately 20 minutes or until golden brown.
ORANGE & FIELD TIP: These biscuits won’t fluff up as much as traditional ones so don’t be alarmed when cooking them.