White Lily Peppered Sour Cream Biscuits
Elevate your biscuit game with these White Lily Peppered Sour Cream Biscuits, a perfect harmony of light, fluffy texture and a subtle peppery kick. Made with the iconic White Lily self-rising flour, these biscuits are effortlessly tender thanks to the addition of sour cream and a touch of whole milk. Coarsely ground black pepper adds a gourmet twist, while cold unsalted butter ensures a rich, flaky crumb. Quick to prepare and bake in just under 30 minutes, these golden, melt-in-your-mouth biscuits can be brushed with melted butter straight out of the oven for indulgent flavor. Perfect served warm with butter, jam, or savory toppings, these versatile biscuits are ideal for breakfast spreads, brunch gatherings, or as a side for hearty dinners. Whether you're a seasoned baker or new to homemade biscuits, this recipe is sure to become your go-to for comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 2 cups White Lily self-rising flour
- 0.5 cup Cold unsalted butter
- 0.75 cup Sour cream
- 2 tablespoons Whole milk
- 1 teaspoon Coarsely ground black pepper
- 2 tablespoons Melted butter (optional, for brushing)
Instructions
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the White Lily self-rising flour and coarsely ground black pepper.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the sour cream and gently mix until the dough comes together. Add the whole milk, 1 tablespoon at a time, if needed, to help bind the dough.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Be careful not to overwork the dough.
Use a 2 to 2.5-inch round biscuit cutter to cut out biscuits. Press straight down without twisting to ensure they rise evenly. Gather the scraps, re-pat, and cut out additional biscuits.
Place the biscuits on the prepared baking sheet, slightly touching each other for soft edges or spaced apart for crispier edges.
Bake in the preheated oven for 10–12 minutes, or until the tops are lightly golden.
Optional: Brush the hot biscuits with melted butter immediately after removing them from the oven for extra flavor.
Serve warm with butter, jam, or your choice of savory toppings.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 788 mg | 61% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
