Bitter Cream Biscuit Recipe with Potato Flakes (Moist and Flaky!)

My family devours biscuits, both savory and sweet. This sour cream biscuit recipe might surprise you with its unexpected secret weapon: potato flakes! But trust me, the result is a delightful departure from the norm. The potato flakes create a symphony of textures – moist, flaky, and light as air – all while hinting at a subtle sweetness that elevates the classic flavors.

Reimagine Sour Cream Biscuits: A Unique Sour Cream Biscuit Recipe with Potato Flakes & Subtle Sweetness

This recipe uses a unique ingredient with instant potato flakes. This helps lighten the dough from using all flour, leading to airier biscuits.

The amount of sour cream is reduced compared to others as the sole fat. The reason is because my recipe adds healthy canola oil and milk that create a softer, richer dough for more delicate biscuits.

A lot of similar recipes use both baking soda and baking powder. However, my recipe uses just baking powder. Skipping the baking soda eliminates the potential for an odd taste you experienced and keeps the recipe simpler.

Three teaspoons of sugar add a touch of sweetness that’s not typical in savory biscuits. This could be a delightful surprise for people who enjoy a sweeter biscuit or pair them with complementary fruits or jams.

Using oil instead of butter for drop biscuits simplify the process and eliminates the need for rolling and shaping the dough from traditional sour cream biscuits. By incorporating milk this becomes easier drop biscuits and a no-fuss recipe.

Want to try the flakiest, most delicious sour cream biscuits ever? Share this recipe with a hint of sweetness for your family and friends! I promise you that they will love it.

Moist and Flaky Sour Cream Biscuits with Potato Flakes

2-1/8 cups sifted flour
½ cups of sour cream
3 teaspoons of baking powder, leveled
1/3 cup of canola oil
½ teaspoons of salt
1 tablespoon of instant potato flakes
1 cup of milk
3 teaspoons of sugar

1. Preheat your oven to 375-degrees.
2. Sift the flour, baking powder, potato flakes, salt, and sugar in a large mixing bowl.
3. Pour in the oil, sour cream and milk next and stir until ingredients are moistened and blended.
4. Drop using a heaping tablespoon of batter onto your greased baking sheet. This makes about 12 sour cream drop biscuits.
5. Bake for 12 to 15 minutes at 375-degrees. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness.
6. Serve warm.
7. ENJOY!

Do You Want More Delicious Recipes Like This? Check Out:

Garlic Herb Biscuits with Rosemary

Cornmeal Biscuits

Buttermilk Mozzarella Biscuits

Cheese Biscuits

Cornmeal Cheddar Biscuits

This sour cream biscuit recipe might surprise you with its unexpected secret weapon: potato flakes to create a symphony of textures – moist, flaky, and light as air – all while hinting at a subtle sweetness that elevates the classic flavors!

Course:

Breakfast, brunch, Dinner

Cuisine:

American

Keyword:

drop biscuits, easy, instant potato flakes, moist and flaky, sour cream biscuit recipe

Servings: 12

Author: Mary Balandiat

• 2-1/8
  cups
  sifted flour
• ½
  cups
  of sour cream
• 3
  teaspoons
  of baking powder
  leveled
• 1/3
  cup
  of canola oil
• ½
  teaspoons
  of salt
• 1
  tablespoon
  of instant potato flakes
• 1
  cup
  of milk
• 3
  teaspoons
  of sugar

1. Preheat your oven to 375-degrees.

2. Sift the flour, baking powder, potato flakes, salt, and sugar in a large mixing bowl.

3. Pour in the oil, sour cream and milk next and stir until ingredients are moistened and blended.

4. Drop using a heaping tablespoon of batter onto your greased baking sheet.

5. Bake for 12 to 15 minutes at 375-degrees. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness..

6. Serve warm.

7. ENJOY!