The recipe given is a dough, not a batter. If you want a thick batter, use buttermilk instead of sour cream. It also has more butter than usual.
To make a thick batter as described, I used: A scant cup of whole wheat pastry flour (I always use whole wheat), 1/2 tsp each baking powder and baking soda. Then I softened 3 Tbsp. margarine and mixed it w/ 1/2 c. lite sour cream and 3 Tbsp. water to get the right consistency & baked in a muffin tin as recommended, but at 400 deg in the toaster oven for 14 min. covered loosely w/ foil, and an additional 5 min. uncovered. The batter created so much steam that they didn't have enough substance for biscuits. There is such a thing as TOO light. They did have good flavor.
Next time I will make it w/o water, as a soft dough. I will use my own labor-saving method and make scones (faster than biscuits) by hand-forming the dough into a log about 3" diameter, then patting it down into a 3/4" thick rectangle on a small, non-stick toaster oven tray. I then score it w/ a sharp knife into triangles--this size recipe makes about 5 good sized scones. It is much easier than rolling & cutting biscuits. I'll bake as I described above.
What this recipe has taught me is that by softening the margarine, I can skip the usual scone step of cutting the shortening into the dry ingredients, and that lite sour cream is a slight improvement over my usual buttermilk.
I appreciate learning to make already easy scones even easier.
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The recipe given is a dough, not a batter. If you want a thick batter, use buttermilk instead...