Directions:
- Preheat oven to 450 degrees F.
- Combine first six ingredients (flour, sugar, cinnamon, baking powder and soda, salt).
- Cut in butter with a pastry cutter.
- Add sour cream and milk and stir until everything is holding together (no loose floury bits). Add some more milk if necessary but not too much or it will be too wet and sticky.
- Dump out onto a floured surface and knead about 10 times. Pat or roll dough till it's about 1/2 an inch thick.
- Cut with a floured biscuit cutter or glass and place on an ungreased baking sheet and bake for 10 minutes.
- Let cool for a few minutes before serving.
- While the biscuits are cooling, mix powdered sugar, 2 teaspoons milk (or more if needed) and vanilla to make icing. Don't use too much milk. You want it to be thick enough to stick to a spoon and drizzle slowly onto biscuits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.8 Kcal (2352 kJ) | ||
| Calories from fat | 241.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.79g | 41% | |
|---|---|---|---|
| Cholesterol | 41.11mg | 14% | |
| Sodium | 672.39mg | 28% | |
| Potassium | 925.62mg | 20% | |
| Total Carbs | 72.81g | 24% | |
| Sugars | 24.8g | 99% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 167mg | 17% | |
| Amount Per 100 g | |||
| Calories | 358.19 Kcal (1500 kJ) | ||
| Calories from fat | 153.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.08g | 41% | |
|---|---|---|---|
| Cholesterol | 26.21mg | 14% | |
| Sodium | 428.7mg | 28% | |
| Potassium | 590.15mg | 20% | |
| Total Carbs | 46.42g | 24% | |
| Sugars | 15.81g | 99% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 5.51g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 13% | |
| Calcium | 106.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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