Tender, flaky sour cream biscuits speckled with chives. They use both butter and sour cream for fat and bake up tall and fluffy with lots of layers.
I give you the butteriest, flakiest biscuits you will ever set eyes on! Or wrap your mouth around. One of the best things about them is you can make them ahead of time and let them rise overnight in your refrigerator. Not to mention how quickly they come together. After patting the dough out into a square, 3 light and airy layers are formed by… [Read more]