A while ago, I need to use up a pound or so of sour cream (left over from some event) and some over-cooked sweet potato. I steamed it into sweet potato mush 🙁 I had the bright idea of making pancakes (really good, super tender and fluffy) and biscuits (not so great, but edible).
The original biscuit recipe, which is much better than my modification, is from Joy of Cooking:
20 2-inch biscuits
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt (might need more salt)
- 1 1/4 cups heavy cream
- Mix dry ingredients. Add the cream all at once. Mix until the dry ingredients are moistened.
- Gather the dough into a ball and knead it gently 5-10 times, adhering any loose pieces in the process, until the work area is clean.
- Roll or pat the dough out to 1/2-inch thick. Cut into desired size (2-inch squares is standard). Reroll and cut any scraps.
- Bake in center rack at 450°F for 10-12 minutes until biscuits are golden on top. Set biscuits close together on baking sheet for joined biscuits with soft sides.
- (To cook on a griddle, roll dough out to 1/4-3/8-inch thick. Cook in griddle until brown on one side, 3-4 minutes, then turn and cook until brown on the other side.)