Sad to say, they turned out just awful. I halved the recipe and still wasted a stick of butter. I basically had "baked roux balls." Just butter and flour and fat, in round, hard balls. I used self-rising flour, but perhaps it was too old or something? In any case, it was a major disappointment.
By contrast, the following night, I tried again with a very similar recipe from Allrecipes -- I used one cup of all-purpose baking mix (like Jiffy or Bisquick), 1/2 cup of fat free greek yogurt (in place of the sour cream I used up the night before), and 1/4 cup of light butter. This made one full mini-muffin pan (12 count) of buttery sour cream biscuits, and these papers rose up high, proud, buttery, and delicious.
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