Herb-Sour Cream Biscuits

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

Yield: 2 biscuits.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 20%
  • Fat: 2.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 18.8g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 102mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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