These biscuits are nothing short of amazing! They are so simple and you could match them with just about anything. (And because I have been slack - you get two recipes today! salad dressing & biscuits)
One this cooking class night, we made bread pudding for dessert so we kept our meal on the lighter side. We made an amazing salad (strawberries, feta, roasted walnuts, shredded rotisserie chicken and the same salad dressing recipe that we used our first night of class)
Here is a re-posting of that recipe:
1 tablespoon Dijon mustard (Grey
Poupon)
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Mix together well! A whisk is the perfect tool for salad dressings!
Soooo good y'all!
This is a great dressing to have already made up in your fridge! Very light and very good!
Now on to the biscuits!!
These are so easy and once you make them, you'll want them all the time - THEY ARE THAT GOOD!
Sour Cream Drop Biscuits
2 cups of self-rising flour
1 1.2 sticks of butter (melted)
(*if you have unsalted butter add a dash of salt to the mix)
1 cup of sour cream
Mix together and pour into mini muffin tins. Bake at 375 for 12-15 minutes.
Drop them into the pan. It is very important to use the mini muffin tins for these biscuits - not large or extra small - they won't turn out as well.
Our smaller biscuits on the far right were not as good as the first two pans. If you made these correctly the outside will be a little crisp and the inside very fluffy.
Pure golden heaven!
We decided to make the spaghetti squash again along with Ina's Meat Ball Recipe. You can find the recipe at the link above.
Making the sauce
We made the salad dressing from the last post but used balsamic vinegar instead of red wine and it was liked by all!
