Sour Cream-leek Biscuits, White Wine Spritzer, and I Hope This Doesn’t Find You

Ingredients

• 1 tablespoon unsalted butter
• 1 large leek, white and light green parts only, finely chopped
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 cup sour cream
• 1/4 cup milk

Instructions

• Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Sauté the Leeks: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the chopped leeks and sauté until they are soft and slightly caramelized, about 5 minutes. Remove from heat and let cool.
• Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
• Cut in the Butter: Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
• Add the Wet Ingredients: Stir in the sautéed leeks, sour cream, and milk until just combined. Be careful not to overmix; the dough should be slightly sticky.
• Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds of dough, and place them on the prepared baking sheet.
• Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
• Serve: Let the biscuits cool slightly on a wire rack before serving. They are best enjoyed warm, with a bit of butter or alongside your favorite meal.