alteRecipes.com recipe
derived from
Alice Waters's cream biscuits
The Art of Simple Cooking, page 275
| 1. | all-purpose flour | 1 ½ cups |
| salt | to taste | |
| sugar | 1 teaspoon | |
| baking powder | 2 teaspoons | |
| scallions | 6 chopped fine | |
| 2. | butter | 6 Tablespoons |
| 3. | sour cream | 1 cup, plus extra as needed |
1. Mix the dry ingredients together.
2. Cut the butter into the dry ingredients with a pastry blender and a knife.
3. Add the sour cream to the other ingredients, mixing just until the sour cream has taken up all the other ingredients.
4. Refrigerate the dough, covered, for at least half an hour.
5. Preheat your oven to 400°.
6. Roll the dough to a thickness of about 3". Cut out the biscuits and lay them on a heavily greased (or nonstick) cookie sheet. Bake the biscuits for about 16 minutes, till they are browned and spring back lightly to the touch.