Sour Cream Biscuits

    Sour Cream Biscuits

    (16)
    1save
    35min


    13 people made this

    This is a recipe for deliciously crisp and crunchy Norwegian biscuits in the shape of a figure eight. Very easy to make and great with coffee.

    Ingredients
    Serves: 36 

    • 1 1/2 cups (330g) white sugar
    • 1 egg
    • 2 1/2 cups sour cream
    • 4 cups (550g) plain flour
    • 2 teaspoons bicarb soda
    • 1/4 teaspoon salt

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease or line baking trays with baking paper.
    2. Combine the sugar, beaten egg and sour cream together. Mix in the flour, bicarb soda and salt. Blend thoroughly.
    3. Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
    4. Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 20cm long. Form into a figure "8" and pinch ends together. Place on baking tray. Repeat with remaining dough.
    5. Bake at for 12 to 15 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (16)

    by
    23

    My grandmother used to make Kringla every Christmas. When she was unable to bake anymore, my sisters and I decided to carry on the tradition by baking our own Kringla. My sister found this recipe and we both think it is wonderful! It's just like Grandma's Kringla!  -  23 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    16

    Try this,,,add one more egg, and one more cup of flour, along with a teaspoon of almond flavcoring Refrigerate for an hour, turn onto a clean floured surface, using half the dough, knead til workable, return other half to refrigerator til ready to use. work the dough you have on the counter, bake and then work the remaining dough.  -  23 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    14

    I have not had Kringla for almost thirty years. This recipe was the way I remembered Kringla to be. A must try for any tradional Norwegen.  -  16 Nov 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate