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.
Makes 14 mini biscuits
Spicy Sour Cream 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!