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Sour Cream Biscuit Sticks
cups Gold Medal™ all-purpose flour
teaspoons baking powder
tablespoons chopped fresh or freeze-dried chives
cups sour cream
tablespoons butter or margarine, melted
About 1/4 cup poppy seed, sesame seed or coarse salt
Heat oven to 450°. Mix flour, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in chives. Stir in sour cream until dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 12x8-inch rectangle. Cut rectangle crosswise into 12 strips, 8x1 inch. Twist each strip. Place about 1 inch apart on ungreased cookie sheet. Brush strips lightly with butter. Sprinkle with poppy seed.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.
Like to be prepared? Make biscuits ahead; reheat foil-wrapped for 5 minutes in a 400° oven.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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