Spicy Sour Cream Biscuits

My cousin and her husband recently went to New Orleans. This is one of those places that I’ve always wanted to go but really have no desire to make it happen. I think the main reason I want to go is because of the food culture that is so prevalent there. New Orleans seems to have its own unique cuisine because of its diverse culture. That’s pretty amazing.

After hearing a bit about their trip, my taste buds were watering and I needed some biscuits. As usual, I didn’t have the ingredients for my normal recipe so I got to try something new and that is the birth of my spicy biscuits. Of course, my love for cheese and sour cream couldn’t be left out of these.

They turned out great. They were gooey and soft with just a little tang from the Tabasco in them.

Spicy Sour Cream Biscuits

Makes 14 mini biscuits

2 c AP flour
1 c butter, at room temperature
1 c sour cream, I use tofutti
4 oz shredded sharp cheddar
2 t tabasco (sriracha works great too)

Preheat oven for 400º.

Mix butter and flour together until smooth. Add sour cream, cheese and Tabasco.

Once everything is thoroughly mixed, fill mini muffin pan ¾ full with batter. Bake 12-14 minutes or until golden. Mine were a little gooey in the middle but I didn’t want them too stiff and since there was no egg, I pulled them!

If you want, melt 3 more tablespoons of butter and mix in a teaspoon of dill and a dash of salt and spread that over the finished biscuits for an extra flavor burst!