Say hello to these drops of light and tender sour cream and chives biscuits. A no-fail recipe that's quick to cook, fun to make, and tasty to eat. The secret ingredient behind the moist texture of these biscuits is Dibble Sour Cream — and we guarantee you it's not a gimmick. Typically, a traditional biscuit recipe will use cream or buttermilk. Replacing it with sour cream just elevate the flavours so much better. It adds a rich, tangy note and acidity that comes together so deliciously. Serve these sour cream and chives biscuits as savoury side dishes with some vegan mushroom gravy, collard greens, or you can enjoy them perfectly fine on their own. Delicious both ways!
In a small bowl, prepare the wet ingredients. Whisk together almond milk and Dibble Sour Cream, making sure to not over-mix.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, sea salt, chives and parsley.
Add the cold non-dairy butter to the dry mixture, using your fingers and combine everything until they dissolve to small pieces to a sand-like texture. Make sure to work quickly so the butter doesn't get too warm.
Make a well in the dry ingredients and gradually incorporate the milk mixture. Stir with a wooden spoon or a silicone spatula until the dough is formed.
Dust a clean surface with flour and gently knead the dough, turning it over around 5-6 times. Roll the dough flat to form a 1 cm thickness.
Using a dough cutter or an empty Dibble jar, push straight down to the dough to cut round shapes. Repeat this step with until the dough runs out. You should have 7-8 biscuit rounds.
Place them separately on a lined baking tray, making sure they're not touching each other. Brush the top with a bit more of non-dairy butter to create that golden top.
Bake for 10-12 minutes until they began to fluff and develop a nice golden brown colour.
Check our shop for more condiments to try on your next dish!
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