Sour Cream Avocado Biscuits

I know I have been posting an awful lot about biscuits on here recently. Maybe it’s because they are so easy to make, but maybe it’s because I was always so awful at making them and since finding a base recipe, I’ve been able to adapt and make a million (well 5) different versions, none of which have let me down. And it’s cold. And biscuits are good when it’s cold.

We had some friends over the other night for dinner, and I made a fairly disastrous attempt at black bean soup (easy right? my dry beans were apparently too old, so even 11 hours of soaking and 3-4 hours of boiling/simmering wasn’t enough to save them) which they were very gracious about (it was awful, thankfully I made a hearty couscous side dish to go with it AND they brought an amazing appetizer). I had made an Avocado Whip (which is simply a whole avocado and a small container of sour cream, whipped together) to serve on top of the soup. I had a lot of this left over, and I have to be honest, I was not going to eat the soup as it was for leftovers.

I decided, I would make sour cream biscuits, and then try to form the rest of the black bean mixture into patties and serve black bean cakes on avocado biscuits. Delicious right?

Well, I made the biscuits, they were fab, and then I started the black bean cakes and duh dun DUUUUHHHNNN, we lost power. I think I was being told that really, the black beans were unsaveable.

Anyway, I’m almost done eating all the biscuits, today I used one with a fried egg sandwich (with pepperoni, because apparently I can’t get enough meat in my body this week…strange). It was very, very, very good (for lack of a better word). I urge you to try to make these.

This is what you’ll need;

2 cups flour

1/2 tea salt

1/2 tea baking soda

1 tea baking powder

1/2 cup sour cream

1/4 cup 25 milk + 5 tbsp

1 ripe avocado, mashed well

Preheat oven to 450 F

Add all dry ingredients together. Then slowly add in the sour cream, milk, then avocado. This will form a sticky dough. Flour your hands and a board or surface. Dump the dough onto your working surface and press down a couple of times (to activate the gluten). Add a little more flour if you feel the dough is too sticky to work with. Press out until you have your dough to about a 1 inch thickness. Using a biscuit cutter or a cookie cutter, cut out as many biscuits as you can, re-forming and pressing out the dough as many times as you need to. I found this made about 8 large biscuits for me.

Line a baking sheet with parchment paper and arrange your biscuits about 1 inch apart. Bake for 12-15 minutes. They start turning a golden brown (with a slightly green tinge).

First taste by me, winner. Z, not so much. They do taste like avocado, which she has all of a sudden decided she doesn’t like. When I turned one of these babies into a sausage sandwich for her, she was all about it.

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About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
This entry was posted in Bread, Breakfast, Leftovers, Side and tagged , , , , , , , , , , . Bookmark the permalink.

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