Advocate staff photo by PATRICK DENNIS -- Flaky Sour Cream Biscuits are best on the day they're made.

Advocate-tested recipe

Flaky Sour Cream Biscuits

Makes 8-10. Recipe is by Nicole Weston from, who says the trick to getting a flaky biscuit is to knead the dough. Some recipes warn you not to over handle biscuit dough, but to get those nice layers you really need to work it a little bit. She kneads it until it is fairly smooth. She also lets it rest about 15 minutes while she preheats the oven to allow the gluten in the dough to relax slightly and ensure that the biscuits get a nice rise. Weston says these are best on the day they are made when the tops are slightly crisp and the centers perfectly moist. If you want to bake them ahead of time, they can be stored in an airtight container or bag for a day and refreshed in the oven for a few minutes.

2 cups all-purpose flour

1½ tsps. baking powder

1 tsp. sugar

½ tsp. salt

6 tbls. butter, chilled and cut into small pieces

1 cup sour cream

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.

2. Whisk together flour, baking powder, sugar and salt. Rub in butter with your fingertips until butter is broken down into pieces that range from peas to almond size and the mixture is sandy.

3. Stir in sour cream with a fork until dough comes together (dough may still be slightly crumbly).

4. Turn dough out onto floured surface and knead for 2-3 minutes, until dough comes together and is smooth.

5. Cover with plastic wrap and allow dough to rest in the refrigerator for 15 minutes.

6. Roll dough out until it is 1 inch thick. Using a 2½-inch round cutter, push straight down through dough, then flip biscuit upside down and place on prepared baking sheet.

7. Gather up any excess dough, roll out again and repeat.

8. Bake for 17-10 minutes or until tops are golden brown.