Whipped cream made these biscuits light and tender, while sour cream and butter delivered great flavor. To avoid waste — as well as the need to reroll scraps — we cut our biscuits into squares. For a savory variation of these biscuits, decrease the sugar to 2 teaspoons and skip the final sprinkle.
Don’t forget to decrease the temperature when you put the biscuits in the oven. Starting the biscuits in a very hot oven helped them rise and brown better, but keeping them at that temperature will overcook them.
30 MINUTES Plus cooling