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Dessert

Sour Cream Biscuits

Sour cream biscuits are made with flour, salt, baking soda, baking powder, and sour cream, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sour Cream Biscuits

Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Sour Cream Biscuits

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and shape the dough

  1. In a bowl, mix the flour, salt, baking soda, and baking powder.

  2. Add the sour cream and mix until the dough is soft and manageable.

  3. Roll the dough thin, cut into desired shapes, and place on a baking sheet.

Bake

  1. Bake in the preheated oven until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure of the biscuits as its proteins and starches set during baking.
Baking soda
Reacts with the acidic sour cream to produce carbon dioxide, helping the biscuits rise.
Baking powder
Provides additional leavening so the biscuits rise and turn light in texture.
Thick sour cream
Adds moisture and fat for tenderness, and its acidity activates the baking soda.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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