I’m making biscuits for my family tomorrow morning- expected to be dough- ready around 8:00 am.
I usually use Stella Parks’ recipe, which calls for yogurt. My yogurt has spoiled and I have Sour Cream in its stead. I know there are different salt levels between the two, I also know that “sour cream biscuits” are a thing. I have whole milk.
Can anyone with experience in this area give me any insight as to any changes I might need to make?
Other ingredients are: white lily flour, baking powder, baking soda, sugar, salt, kerrygold unsalted butter
by EaringaidBandit
2 Comments
In my experience diary products like that can be reasonably interchangeable. Sour cream will
be richer than yogurt. If you’ve made the recipe before and know what texture the dough needs to be, you can adjust with a little extra flour or water.
We call them scones but same same
Scones – RecipeTin Eats https://share.google/AnwlxOcWWWq4ZLrHN