Make-ahead sour cream biscuits
It doesn't matter if you make the dough night before or the morning of, but breakfast is better with whole-grain, fresh biscuits. It's easy, nutritious, and uses ingredients you already have.
Equipment
- 1 Stand mixer optional
- 1 Biscuit cutter or empty can
- 1 Pan
Ingredients
- 2 tsp active dry yeast
- 1/4 cup warm water
- 3 cups whole wheat flour plus a little more as-needed
- 1 tsp salt
- 1.5 tsp baking powder
- .5 tsp baking soda
- 1 egg
- 1.25 sour cream
- 2 tsp honey
Instructions
- Add the warm water and yeast to your mixing bowl and let it dissolve for a few minutes.
- Mix together the wet ingredients (sour cream, egg, and honey) in a small bowl.
- Add the dry ingredients (flour, baking soda, baking powder, salt) and the wet ingredients to the mixing bowl.
- Using a dough hook attachment, combine the ingredients to form a shaggy dough. (You can also do this in a regular bowl with your hands!)
- As you get more experience, you'll be familiar with what "biscuit dough" should look and feel like. All the ingredients should be fully mixed, with the dough able to "come together," even though the dough will still be sticky to the touch. Add more flour if you need to but be careful not to dry it out.
- Add some flour to your counter, turn the dough out onto the counter.
- Roll the dough until it's about 1/2" thick, using a biscuit cutter, cookie cutter, or even an empty tin can or cup. Some folks prefer thinner biscuits and some thicker, so there is no wrong way to do this! I usually end up with 9-11 biscuits depending on how thick I roll them out.
- Add your biscuits to your pan (mine is cast iron but anything from a baking dish to a cookie sheet will work--you will just want to make sure the bottom doesn't burn if you're using a cookie sheet). If you are making these ahead of time, cover them and stick them in your fridge to rise overnight. If you are making them the same day, let them rise for 1-hour in a warm spot. Preheat your oven to 350 degrees.
- Take the biscuits out of your fridge (or after they are done rising on your counter) and bake for 15-20 minutes until they are done to your liking. We like ours with a slight golden brown on the top. Enjoy!
