Sour Cream and Onion Biscuits

If you've ever had trouble making biscuits in the past, consider the sixth recipe in the Basically Guide to Better Baking your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds rich, tangy flavor, and acidity that helps make the biscuits incredibly light and tender. These are at their peak when they’re warm out of the oven. Plan accordingly. Questions? Head to our forum to ask questions and get answers.