The Richmond Community Kitchen resumed this week for the fall 2006 session. The Gilmore Park Church Community Kitchen had it’s first meeting on Wednesday.
Jean who is the leader of the Gilmore Park Church Community Kitchen has the honour to be the first to share her recipes. She shared her Sour Cream Biscuit and Apple Cabbage Coleslaw with us.
The Sour Cream Biscuit is a very simple and quick recipe to prepare. All the ingredients are easily available in our pantry or refrigerator. It took less than 30 minutes from start to end to make it.
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons baking powder
- 1 1/2 cups sour cream
- 1 teaspoon milk
- 1/4 cup Parmesan cheese
- 1 cup raisins (if desired)
Click on the link below for the instructions.
Preheat the oven to 450F.
You may enjoy the biscuit with butter or your favourite jam. The biscuit is great for after school snacks or a simple lunch with apple and cabbage coleslaw.
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This is interesting that American call them biscuits. In the UK, they call them scones. I made them for my birthday this year and brought them to work. I still cannot believe how easy to make and yet, they taste lovely! I have posted them on my site sometimes ago:
Hi Windy: Your scones looks eactly like my “biscuits”! I know, I know … what you call biscuits is what we call cookies. What you call scones is biscuits to us!!
Please advise whether the 1 cup flour in ur recipes weigh 4 oz or 5 oz?
Hi Susanna, I measured 1 cup of all-purpose flour and the weight came out to 4.3oz.
Here is a website with conversion that you’ll find useful: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
Thks for the info, Suanne. In Australia, 1 cup flour measures 5 oz! 🙂