Sour cream and onion biscuits from Still We Rise by Erika Council. These are butterless; sour cream and a few tablespoons of buttermilk (kefir in my case) are the only fat, so like the all-cream variety of scones, they’re tender but not flaky. I doubled the salt and didn’t do all the folds the recipe indicated, as lamination doesn’t seem useful without a solid fat. They’re a bit shaggy, but were delicious alongside seafood soup, and I’m looking forward to another split, lightly toasted, and buttered. Grated cheddar or parmesan would be a great addition.
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