Say hello to these drops of light and tender sour cream and chives biscuits. A no-fail recipe that's quick to cook, fun to make, and tasty to eat. The secret ingredient behind the moist texture of these biscuits is Dibble Sour Cream — and we guarantee you it's not a gimmick. Typically, a traditional biscuit recipe will use cream or buttermilk. Replacing it with sour cream just elevate the flavours so much better. It adds a rich, tangy note and acidity that comes together so deliciously. Serve these sour cream and chives biscuits as savoury side dishes with some vegan mushroom gravy, collard greens, or you can enjoy them perfectly fine on their own. Delicious both ways!
Prep Time 15 minutes
Cook Time 10 minutes
Preheat oven to 230°C.
Add the cold non-dairy butter to the dry mixture, using your fingers and combine everything until they dissolve to small pieces to a sand-like texture. Make sure to work quickly so the butter doesn't get too warm.
Make a well in the dry ingredients and gradually incorporate the milk mixture. Stir with a wooden spoon or a silicone spatula until the dough is formed.
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