The morning after Chris and I returned from our week-long trip abroad, I was faced with a bit of a problem: what to make for breakfast.  Because we had no time (or energy!) for grocery shopping the day of our return, and because we left the house with minimal food, I had to cobble together a filling and healthy breakfast for my little brood.

We always have eggs from our wonderful co-op, so that seemed like an obvious choice. Two grapefruits were lurking in the produce drawer in the fridge, so I took those out. We had no bread, so I decided to come up with a simple biscuit recipe that substituted sour cream (which we had) for the usual milk (which we did not).    The biscuits turned out great – warm and flaky. A perfect vehicle for the strawberry jam and raw honey I brought home from our trip!

Homemade Sour Cream Biscuits

1 cup whole wheat flour

1 cup all-purpose or pastry flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into cubes

3/4 cup sour cream

a few tablespoons water

Heat oven to 450 degrees.

Whisk together flours, baking powder and salt.  Using your hands, rub the butter into the flour mixture until coarse crumbs form.  Add sour cream and continue to work into the flour. Add a few tablespoons of water to help bring everything together. Mixture should be a little sticky.

Turn dough out onto lightly floured surface and roll until its about a 1/2″ thick.  Using the open end of a glass or cup, cut out circles and place biscuits onto an ungreased baking sheet. Brush the tops with melted butter and back for 11-13 minutes.