Sour Cream Biscuits
These Sour Cream Biscuits are a southern treat straight from grandma’s kitchen, boasting a light, fluffy, soft, and flaky texture that’s simply irresistible. With only three ingredients, they’re an easy and fast way to get a tender and delicious biscuit on your table.
Make this recipe when you want some homemade biscuits but don’t want to worry about cold butter or spreading a flour mixture on your table to cut out biscuits! It only takes three ingredients to make the best biscuits you’ve ever tasted!
Imagine drizzling some honey on a warm biscuit while sipping your coffee. It’s the perfect morning, right? This biscuit recipe is so easy that you can whip up a batch while your coffee is brewing! The sour cream gives them a slightly tangy flavor that reminds you of buttermilk biscuits. They are perfect with gravy, jelly, jam, or melted butter.
Why You’ll Love Sour Cream Biscuits
- Flaky Biscuits – This homemade biscuit recipe will become your go-to recipe for flaky biscuits.
- Budget-Friendly – You’ll make these for pennies with just three simple ingredients!
- Simple Ingredients – You might already have all the ingredients in your pantry and refrigerator.
- No special tools are needed. You don’t need a biscuit cutter or a stand mixer.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
This will become your new favorite biscuit recipe! Here’s what you’ll use to make them.
- Butter: Use salted butter. The salt will enhance the flavors in the biscuits.
- Sour Cream: Use full-fat sour cream to get biscuits with the deepest flavor.
- Self-Rising Flour: Any brand of flour will work. Self-rising flour already has baking powder in it.
How to Make Sour Cream Biscuits
- Step One: Preheat oven to 375 degrees.
- Step Two: In a large mixing bowl, melt the butter.
- Step Three: Whisk in the sour cream to the butter until well combined and smooth.
- Step Four: Using a wooden spoon, stir in the flour until it is all incorporated.
- Step Five: Spoon the dough ⅔ of the way up a 12-count muffin tin—no need to grease the pan.
- Step Six: Bake for 20-23 minutes until the biscuits are golden brown.
- Step Seven: Let cool for 5 minutes in the pan before moving to a cooling rack. Serve!
Equipment Needed
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- Large Mixing Bowl – Use a large bowl because it will hold all the ingredients.
- Whisk – Use this to combine the butter with the sour cream.
- Wooden Spoon – The biscuit dough is so easy to mix that you can use a wooden spoon.
- Muffin Tin – Bake them in a 12-count muffin tin.
What to Serve with Sour Cream Biscuits
This easy biscuit recipe makes biscuits you can serve anytime with any meal! Here are a few of my favorite things to serve with them.
- Creamy Chicken Noodle Soup
- Country Gravy
- Tater Tot Breakfast Casserole
- Tortellini Soup
- Homemade Chili
Variations and Substitutions
- Use A Baking Tray – Cut the biscuits and bake them on a tray lined with parchment paper.
- Make Mini Biscuits – You don’t have to pipe them. Drop them by the spoonfuls.
- Cheddar Biscuits – Sprinkle cheddar cheese on top
- Make Everything Bagel Biscuits – Sprinkle some everything bagel seasoning into the dough.
- Cinnamon Sugar Biscuit Donuts – Bake the biscuits in a donut pan and sprinkle some brown sugar and cinnamon.
Storage Instructions
Store in an airtight container for up to 3 days.
These tender biscuits are freezer-friendly too! Place a parchment paper sheet on a cookie sheet and put the biscuits in a single layer on the baking tray. Put the tray of biscuits in the freezer until they are completely frozen.
Once they are frozen, put them in a freezer-friendly bag. They will stay fresh in the freezer for up to six months.
Sour Cream Biscuits Tips and Tricks
- They taste just as delicious at room temperature.
- Serve them with butter, jam, or sausage gravy.
- If you don’t have self-rising flour, whisk together 1 cup flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
- If you think they are too dry, add a splash of milk.
- Make sure the oven is completely preheated before putting them in.
What Does Sour Cream Do For Baking?
Sour cream does quite a bit for baking biscuits. It adds moisture to the batter, so you don’t have a dry biscuit.
Sour cream is also a good source of fat, which gives the biscuits a richer flavor. This fat also makes them nice and flaky, too. Finally, it adds a subtle tangy flavor.
Can I Use A Mixer?
Using a mixer is okay, but I don’t suggest it. You want to avoid overmixing the biscuit dough. If you overmix it, they could be too dense.
How To Shape
When you use a muffin tin, they will naturally bake into the shape you want without any extra effort. Using a baking sheet, you must roll out the dough with a rolling pin on a lightly floured surface. Use a round biscuit cutter to cut out biscuits of the same size and shape.
Why Are My Biscuits Soft and Crumbly?
The best biscuits will be tender and flaky. If your biscuits are falling apart into crumbs, something needs to be adjusted. It could be any number of things. Try to fix one of these things:
- Did you overmix the dough?
- Did you add too much sour cream or butter?
- Did you use low-fat or fat-free sour cream? Or low-fat margarine?
- Did you bake them too long?
FAQ
The gluten in the self-rising flour strengthens the dough and gives it elasticity. Even if you use all-purpose flour, it will have gluten in it.
Yes, this biscuit batter makes flaky biscuits you can cut in half and eat like a sandwich. If you want to make a sandwich, I suggest making thicker biscuits.
This recipe makes about 12 biscuits.
Biscuit Recipes
Want more tasty biscuit recipes that you can serve at dinner? Here are some of my favorites:
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Sour Cream Biscuits
Ingredients
- 1 cup salted butter melted
- 2 cups sour cream
- 2 cups self-rising flour
Instructions
- Preheat oven to 375°F.
- Add the melted butter to a large mixing bowl.
- Add sour cream to the bowl and whisk together.
- Add self-rising flour to the bowl and stir together with a wooden spoon until combined.
- Spoon the dough ⅔ of the way full in 12-count muffin pan. You don't need to grease the pan.
- Bake for 20 to 23 minutes until the biscuits are golden brown.
- Let cool 5 minutes in the pan before moving to a cooling rack.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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