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Tangy Sour Cream & Onion Biscuits

Goes great with yesterday’s post: Crockpot Thyme Chicken Noodle Soup with Kale

My favorite potato chip flavor has always been sour cream & onion. I don’t eat them very often, but if there’s an open bag, they’re hard to resist. They’re tangy, and creamy, and crunchy . . . .  These biscuits, however, are as perfect a stand-in for the decadent chips as I could dream up.  I like that they remind me of junk food, even though the first ingredient in the base, Hodgson Mill Whole Wheat Insta-Bake, is Whole Wheat Flour. (So they’re a bit better for you than potato chips.)

I’m amazed at how tender and fluffy they are; but still robust. These are not wimpy biscuits. The flavor of the sour cream develops as they cool. By the second day, I like to toast them to bring back the crispy outside; the cool sensation is almost strange in a biscuit when it’s completely cooled. Tasty, but different.

They’re also an awesome complement to chili—very cooling, from the sour cream that holds them together. They are also great with the Slow-cooker Thyme Chicken Noodle Soup with Kale I posted yesterday.

Having a box of Hodgson Mill Whole Wheat Insta-Bake in the house is really, really handy because . . . well, things pop up. Want pancakes for breakfast on a Saturday morning? It can do that. Need biscuits at the last minute for a dinner or Super Bowl party? It can do that, too. (Brownies, Waffles, Cookies, Coffee Cake, Pie Shell . . .not that it toots its own horn or anything.) Forget a chicken in every pot. My new American dream is a box of Insta-Bake, always available in my kitchen cupboard.  

Getting started!

Finely chop your green onions.

Mix the Insta-Bake and chopped green onions in a large bowl.  Then mix in the sour cream, as if you were cutting butter into pastry. The mixture will be a little dry, and it won’t stick together quite yet.

Don’t overmix; stop when you have a bunch of pea-sized crumbs.

Now add the milk, one tablespoon at a time, and stir gently after each addition. Keep adding milk by the tablespoon until the dough incorporates into a ball. It will be a little sticky.

Drop spoonfuls of dough onto a lightly greased or parchment paper-lined baking sheet.   I garnished mine with some extra chopped green onions, and gently squished in any points in the dough or green onions that stuck out, because they tend to brown too quickly.

Pop in the oven for 10-12 minutes, until lightly browned, and enjoy with or without butter, with or without chili or soup . . . really, just enjoy.

As you’re looking at these photos (Again, these are the fantastic contribution of friend Kevin Good, whom I now owe several favors and possibly my firstborn), be aware that I made a half batch of these biscuits, because my house is overflowing with food. I’m baking SO MUCH I just had to downsize a little. If you make the full recipe below, you’ll have a bit more to deal with than pictured. Also note that I made these as drop biscuits, because it’s easier and cleaner.  You can also roll them out and cut them into squares or use a cookie cutter and transfer to a baking sheet, but the dough is pretty sticky. Be prepared.

Sour Cream & Onion Biscuits

Ingredients

2 cups Hodgson Mill Whole Wheat Insta-Bake
½ cup chopped green onion (a heaping  ½ cup), plus more to garnish if desired
2/3 cup reduced-fat or regular sour cream
4-6 Tablespoons milk (2% or skim milk works great)

Directions

Preheat oven to 375° F. In a large bowl, mix together the Insta-Bake and chopped green onions. Add the sour cream, and stir until you have pea-sized crumbs. Add the milk, one tablespoon at a time; until the mixture forms a ball (this dough will be sticky). Drop by heaping spoonfuls onto a lightly greased or parchment paper-lined cookie sheet, top with more chopped green onions. With your fingers slightly moistened with cool water, gently squeeze and smooth in points of dough or onions that stick out, as these may over-brown in the oven.  Bake 10-12 minutes or until edges are browned and biscuits are firm to the touch.

Makes 12 biscuits. Serve warm, or when cool, they’re great cut in half and toasted. Keep in sealed container up to 3 days.

Note: Recipe may easily be halved or doubled. You may also roll out and cut biscuits to transfer to baking sheet, but dough is a bit sticky and may be hard to handle.


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Author: Erin






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Avatar  [Pingback] last yearReply

<...> this dish and don’t know how you’ll use the rest of it, consider this Hodgson Mill recipe for Tangy Sour Cream and Onion Biscuits. Or, check out one of Hodgson Mill’s blogger contest participants and second-place winner in the <...>

Avatar  cgoldstein55 3 years agoReply

These are on the menu for a cold, wintry Friday night--tomorrow!!

Avatar  countrybydesign 3 years agoReply

Reblogged this on Country By Design's Blog and commented:
Here's another recipe I'm going to have to try!

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