I took each cuboidal biscuit and rolled it in teh melted butter. The third time I made these I melted the butter in a small skillet. The dough was a tad crumbly (correction - very crumbly) but I just worked with it. Considering all my mistakes, these were still amazing!īest biscuit recipe ever (I am 66 so have a lot of miles of biscuit dough behind me). Next time I would try with fully chilled butter, a tiny bit less sour cream, and closer to 20 minutes' baking time. I also used salted butter and didn't add any of the salt and the saltiness was perfect. I baked these in my convection oven without altering the temp for 18 minutes and they were a little undercooked inside. My dough was also way wetter than pictured – not sure if that was due to the melting butter but it seemed like too much sour cream. I left mine out of the fridge for about half an hour and I think it melted into the flour a bit too much, which resulted in slouchy/flatter biscuits without much rise or layers. I did a bad job making these and they still turned out pretty great! But don't make the mistake I did: make sure your butter is CHILLED. Really delicious with more butter and salt slathered on the interior as Molly recommended. I am excited to make them again, but pair them with some thin broth based soup on a cold day. Hefty, but layered biscuits that went well with sage sausage gravy and eggs I made for my son and I. The biscuits really deliver on the sour cream and onion flavor (I only used 3 green onion shoots). I watched Molly and her Father bake these biscuits together via Zoom. I've made this many times, and it's a banger. But just as is, these are spectacular and fairly quick to make. Would work with chives or other herbs … thinking some chunks of sundried tomatoes would be yummy too. Yes to sprinkling Maldon salt on top after brushing on the butter. These biscuits are the bomb! Easy to make, tall and fluffy with amazing flavor. Thanks, Molly! This will be the keeper forever!
Cut it in half for the 2 of us and it was flaky, soft and absolutely delicious. A fantastic savory recipe!ĪMAZING! The best biscuit recipe I’ve ever used. I got lots of compliments and requests for them again. So Good!ĭelicious! I closely followed the recipe and found it slack, so I did have to add a bit more flour in, but otherwise the recipe is perfect. Tonight serving with homemade French lentil soup. I add grated cheddar and today, straight buttermilk have also added greek yogurt and that was terrific, too.
I have done this recipe many times now and its a family favorite! Don't alter a thing.
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