As promised, here are the easiest biscuits in the world to round out your breakfast for dinner.
They really don’t even need any introduction. So here they are.
In just a moment. Okay, now.
Scrumptious Sour Cream Biscuits (that don’t taste like sour cream!)
Apparatus:
* Oven, preheated to 425 (we already discussed preheating, so hopefully you all remember that it means turning on the oven ahead of time so it can warm up before you put things in it … or else)
* Medium bowl
* Spoon for stirring
* At least one cookie sheet, preferably greased with something like Crisco (its only really good use) or, and not entirely recommended, Pam spray
Ingredients:
* 1 cup self-rising flour (if you don’t have self-rising, add about a teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon of salt)
* 1 8 oz container sour cream
Yes, that is it.
Instructions:
Put the flour in the bowl.
Dump the sour cream in – you may want to sort of stir it up in the container first until it is smooth.
Stir the flour and sour cream gently with your spoon until it forms dough. (If it is much too soft, add more flour.)
Either roll out the dough on a floured board with a floured rolling pin and then cut out biscuit shapes with a floured round cookie cutter or just sort of grab chunks of dough and form biscuit shapes with your fingers – you don’t have to really smash them or anything.
Put your biscuits on the cookie sheet in rows so that they are touching.
Bake at 425 for about 8-12 minutes, checking periodically to see if they are done. They are done when they start to turn golden and they are not gooey in the middle anymore.
Wow, can you believe it was that easy?
Who needs a can of biscuits when you can make your own in the same amount of time, and probably cheaper?
Hooray.
So now you have breakfast – scrambled eggs, grits and biscuits. Pour some OJ, slice a tomato and invite your friends. It’s delicious, I tell ya.
Easy? Come on. Cheap? You know it. Just Eat.

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