Written by Marie Nygren, Posted in biscuits, marie nygren, Recipe Articles, Serenbe Farmhouse
The first Monday of the New Year has been a good day. I feel like I was finally able to catch my breath today. After the last two weeks of the holidays, cooking at the Farmhouse, interviewing since I lost my weekend fried chicken cook, helping with new recipes for the Daisy, holiday decorating and several family holiday dinners….. life here in Serenbe has been very full.
This week I am excited about trying out some new recipes the girls want to use at the Blue eyed Daisy. We will try many and have multiple taste testings……. sounds like a lot of fun.
For now though, my thoughts go to the biscuits at the Farmhouse. My plan was to post this recipe this week once I settled back into blogging and by coincidence, we received a comment the other day from a Farmhouse guest who requested the recipe. Perfect timing.
Upon the first bite of a Farmhouse Biscuit, the sound we most hear from guests is always the same…. “YUM”.
They have become a regular favorite at the Farmhouse, and I am happy to share the recipe for you to also enjoy them at home.
The ingredients are few but the flavor is delightful.
After mixing together the flour, butter, sour cream and chives in a large bowl, the muffin tin is ready to fill.
Just out of the oven, the muffins should be a nice golden brown.
Ready to serve!
- 2 cups Lily White Self Rising Flour
- 1 cup sour cream
- 2 sticks melted butter
- 1/4 cup chives
Makes approximately 12 biscuits.
Thank you, thank you for this recipe!! I was taken back to the biscuits my grandmother used to make when I had these at the Farmhouse. They are truly melt in your mouth! I asked the server how to make them and told Steve as he visited the tables how much my husband and I enjoyed them.
You are very welcome. Nostalgia means a lot to me so love that this brought back memories of your grandmother.
I love them too and they are so very easy to make. Enjoy!
I’m very much looking forward to making these. I’m wondering if there is a specific brand of sour cream you prefer. My friend and I were talking the other night about how a specific brand can make a difference in a recipe.
Also, is the butter you use unsalted?
Organic Valley is a great brand.
And in my recipes when I list butter as an ingredient, I always use unsalted. It is easier to regulate the salt in a recipe if you use unsalted.
Hope you enjoy the biscuits!