Herb-Sour Cream Biscuits

Round out a meal of vegetable soup and coleslaw with these hearty herb biscuits.


2 biscuits.

Recipe from

Oxmoor House

Recipe Time

Cook: 13 Minutes

Nutritional Information

Calories 109
Caloriesfromfat 20 %
Fat 2.4 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 18.8 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 102 mg
Calcium 0.0 mg


1/3 cup all-purpose flour
1/2 teaspoon baking powder
Dash of salt
1/4 teaspoon sugar
1 teaspoon chilled reduced-calorie stick margarine
1/8 teaspoon dried basil
1 tablespoon plus 2 teaspoons skim milk
1 tablespoon low-fat sour cream
1 teaspoon minced onion
1 teaspoon all-purpose flour


Combine first 4 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in basil. Combine milk, sour cream, and onion, stirring well. Add to dry ingredients, stirring with a fork just until dry ingredients are moistened.

Sprinkle 1 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on an ungreased baking sheet. Bake at 425° for 13 to 15 minutes or until golden.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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