Recipe By: Jerome Amos, IML Recipe Contributor

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Sour Cream Biscuits!


Glaze sauce
4 tbsp unsalted butter
4 tbsp honey
1tbsp large sea salt

Biscuits recipe
2 stick (16 tbsp)of frozen unsalted butter
1 tsp Sugar
1tsp Salt
1 TBSP Baking powder
1/2 tsp Baking soda
2 1/2 cups Flour
Sour cream 1 cup
1/4 cup of very Cold water
3 TBSP Cisco vegetable shortening at room temperature


  1. Mix dry ingredients together. Sugar, salt, bakingSoda, baking powder, and flour in a larger bowl.
  2. Using a large opening grader, grade butter into tiny, frozen pellets.
  3. Add to dry mixture. You should be able to see the pellets of butter in the dry mixture.
  4. Add vegetable shorting, sour cream and ice cold water to mixture.
  5. Roll dough to 1/2 height and fold into 1/3 on top of itself.
  6. Repeat above 6 times. Wrap dough in plastic wrap.
  7. Return mixture to freezer for 20 – 30 minutes.
  8. Pre-Heat Oven to 350 degrees.
  9. On a floured area, Roll dough to 1/2 thick.
  10. Cut biscuit shape from dough. Place on baking sheet pan. Space each biscuit with a 1/2 space between each biscuit.
  11. Bake for 10-12 minutes until the tops are nicely brown.
  12. Glaze each top with honey butter glaze and apply sea salt.
  13. Add second glaze coating just before serving. Serve hot to warm.

Find more recipes from Jerome Amos at the links below:

Find Jerome on his YouTube channel at: BFAM Cooking

Checkout his social and cooking info here!

His wife’s site is: with her YouTube channel here!

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