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- Hey, y'all, I am fixing to take a walk
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down memory lane today with this next recipe.
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I know when you see these, aunt Peggy,
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that you're gonna probably remember them.
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Because when I got so tired,
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aunt Peggy would come over and help me.
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And, Bubbles, my best friend, gave me this recipe,
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they're things that you would serve
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at a cocktail party, something like that,
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because they're done in a miniature pan.
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you know, making a sandwich out of that little biscuit,
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but you could, you could.
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But, when Bubbles told me about this, gosh, it was in 1989,
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the year that I started The Bag Lady.
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And so I loved them, so, she made them, and I tasted one,
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and I loved 'em so much, I started making them.
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And if I had, say like a chicken salad on lettuce,
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I would stick one of those little
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sour cream biscuits in there, you know,
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just to have to have a bite along
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with their chicken salad.
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So, this I mean, this goes back to 1989, great great.
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Oh my gosh, I would call her and say,
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"Aunt Peggy, as bad as I wanna do this so bad,
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"I don't think I can.
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"I don't think I can hold up another day."
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And you know what she would say?
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"Well, you damn well can, and I'll be over there tomorrow."
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And she would come in and stay,
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sometimes she'd stay two weeks.
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But she got in there in that kitchen
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and she helped me produce, and held me up,
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and I'm so grateful for that,
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'cause I was tired a lot of the times.
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But, so anyway, the sour cream biscuits, here we go.
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It's two cups of self-rising flour.
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Now, you talking about simple and easy,
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two sticks of room temperature butter,
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and I'm just gonna try to cut that in.
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I might need a cutter inner.
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(man talking indistinctly)
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You really wanna make sure that your butter
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is at room temperature, this is a little,
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still a little hard, but,
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not hard but, not totally at room temperature on the inside.
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So I'm just gonna make sure I get this in there good.
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And then we're gonna add one cup of sour cream,
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Okay, so I'm now gonna add the sour cream,
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and it's a solid cup,
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eight ounces of sour cream.
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Now, I'm spraying these real good
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'cause even though they got a lotta butter in 'em,
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I don't wanna take the chance on them stickin'.
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All right, and I'm gonna spray this too
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so it won't stick to that.
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And you wanna try to get the, you know,
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do 'em all the same size
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Yeah, that looks about right.
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Okie doke, we got 'em.
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Now this recipe normally makes about three dozen y'all,
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but between Theresa and I, we made ours a little bit bigger,
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so we only got two dozen.
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But they're going in the oven at 400 degrees
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for about eight to 10 to 12 minutes,
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you know, depending on your oven.
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Does that look familiar yet great great?
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Look at our biscuits, our sour cream biscuits.
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It is so easy to make, y'all, just make sure,
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I can't tell you how important it is,
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that your butter be at room temperature.
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Aunt Peggy, do you recognize this?
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Do you remember the little
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clear plastic containers we used
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and I put the lettuce and the chicken salad?
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- And then I would stick one of these in.
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- It is charming, isn't it?
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- Yes, it's. - And people loved 'em.
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- I don't know how to eat dainty.
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In fact, that reminds me of a story.
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When I was on that cooking channel,
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they sent a notice to Gordon, my producer,
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"Please tell Paula to take princess bites,
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"that she is putting too much in her mouth."
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And I said, "Well, I appreciate the constructive criticism,
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"but y'all know where y'all can go."
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'Cause this is the way I eat!
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Thank you, my bubbles for.
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- [Peggy] And what do you call this?
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- Sour cream biscuits.
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So Bubbles, you keep on going to those functions
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and bring home to mama some more good recipes.
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Loving and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
