Share this post:

These delicious light and flaky sour cream biscuits take only a handful of ingredients and come together in no time. Super simple, super delicious!
Jump to Recipe Print Recipe
Stack of biscuits topped with honey on a white plate

Light, flaky, moist and flavorful biscuits, anyone? These sour cream biscuits are all that and more. They come together in no time and make the perfect weekend, or anytime, breakfast treat! We show you how to make them step-by-step. Read on to see how easy they are!

What You’ll Love About This Recipe

  • Easy Preparation. This recipe requires simple ingredients and minimal preparation steps, making it accessible for both novice and experienced bakers.
  • Versatility. These biscuits can be enjoyed in various ways – serve them warm with butter, jam, or honey for a delightful breakfast or snack option.
  • Quick Baking Time. With a baking time of just 15-18 minutes, you can have freshly baked biscuits ready to enjoy in no time.
  • Buttery Texture. Grating frozen butter into the dough ensures that it’s evenly distributed, creating a buttery, flaky texture in the baked biscuits.

Ingredients

  • 2 cups all-purpose flour. You can substitute pastry flour.
  • 1 tablespoon baking powder. Double acting.
  • ½ teaspoon salt.
  • ½ cup unsalted butter. Frozen and grated.
  • 1 cup sour cream. This recipe does not use milk or buttermilk. It uses sour cream instead. The sour cream adds a subtle tangy flavor.
Freeze and then grate your butter right before adding it to the dry ingredients. I got this tip from Sally’s Master Scones Recipe at Sally’s Baking Addiction. It works!

Instructions

Step 1. Preheat oven to 400°F (205°C).

Step 2. In a large mixing bowl, sift together flour, baking powder and salt.
Step 3. Add butter
Use a pastry cutter or the back of a fork to mix the butter in.
Keep mixing until the mixture resembles a coarse meal.
Step 4. Stir in sour cream.
Step 5. Knead quickly to make a stiff dough. Try not to handle the dough any more than necessary. Do not overwork.
Step 6. Sprinkle some flour on your work surface and roll the dough out to ½-inch thickness. Use a 3½-inch biscuit cutter to cut out biscuits.
Place biscuits on a parchment lined baking sheet. Repeat with remaining dough.

Step 7. Bake for 15-18 minutes or until biscuit tops are light golden brown. Serve warm with butter, jam or honey.

Would you like to save this recipe?

Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.

Close up of honey being drizzled on a sour cream biscuit

Serving Suggestions

There are many ways to enjoy these sour cream biscuits. Here are a few suggestions:

  • Butter. You can keep it simple and cut them in half and spread butter over each half when they’re hot out of the oven.
  • Honey. Drizzle them with honey.
  • Syrup. Drizzle them with maple syrup, blueberry syrup, mixed berry syrup, raspberry syrup, apple syrup, or strawberry compote.
  • Fruit Curd. Top them with lime, lemon, mango, or other fruit curds.
  • Fruit Preserves. Top them with butter and your favorite fruit jam. Strawberry is my personal favorite! We also have an incredible biscuit muffin with the jam baked inside. 😋
  • Sausage Biscuit Sandwich. Cut a biscuit in half and place a cooked sausage patty between the halves for a delicious sausage biscuit sandwich!
  • Biscuit Egg Sandwich. Cut biscuit in half and place a fried egg, sausage patty and slice of cheese between the halves.
  • Biscuits and Gravy. Top them with sausage gravy.
Honey being drizzled on biscuits on a white plate
A drizzle of honey adds the perfect finishing touch!

Storage

Place any leftover biscuits in a tightly sealed food storage bag. They will keep in your pantry for a day or two, the refrigerator for up to one week, and in the freezer for up to three months. (source) Make sure to seal them in a heavy duty freezer food storage bag before freezing.

Tips

  • Use very cold butter and sour cream. It helps to freeze the butter then grate it right before adding it to the dry ingredients. Keep the sour cream in the refrigerator until right before use.
  • After cutting out the biscuits, refrigerate them for 15 minutes before baking. Refrigerating them helps the gluten in the flour to relax and it also causes the butter to harden again. Chilling the dough in this way will help create light and flaky biscuits.
Overhead view of biscuits on a baking sheet and biscuits on a white plate with a bowl of honey

Related Recipes

More similar recipes to make and enjoy! ❤️

Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

Sour Cream Biscuits

These delicious light and flaky sour cream biscuits take only a handful of ingredients and come together in no time. Super simple, super delicious!
Print Recipe Save Rate
Multiple biscuits on a white weathered table
Prep Time:15 minutes
Cook Time:15 minutes
Chilling Time:15 minutes
Total Time:45 minutes

Equipment

Large bowl
Pastry cutter
Rolling pin
Biscuit cutter
Baking sheet

Ingredients

  • 2 cups all-purpose flour You can substitute pastry flour.
  • 1 tablespoon baking powder Double acting.
  • ½ teaspoon salt
  • ½ cup unsalted butter Frozen and grated.
  • 1 cup sour cream
US Customary – Metric

Instructions

  • Preheat oven to 400°F (205°C).
  • In a large mixing bowl, sift together flour, baking powder and salt.
  • Add butter and use a pastry cutter or the back of a fork to mix the butter in. Keep mixing until the mixture resembles a coarse meal.
  • Stir in sour cream.
  • Knead quickly to make a stiff dough. Try not to handle the dough any more than necessary. Do not overwork.
  • Sprinkle some flour on your work surface and roll the dough out to ½-inch thickness. Use a 3½-inch biscuit cutter to cut out biscuits. Place biscuits on a parchment lined baking sheet.
    Repeat with remaining dough.
  • Bake for 15-18 minutes or until biscuit tops are light golden brown.
    Serve warm with butter, jam or honey.

Notes

Use very cold butter and sour cream. It helps to freeze the butter then grate it right before adding it to the dry ingredients. Keep the sour cream in the refrigerator until right before use.
After cutting out the biscuits, refrigerate them for 15 minutes before baking. Refrigerating them helps the gluten in the flour to relax and it also causes the butter to harden again. Chilling the dough in this way will help create light and flaky biscuits.

Nutrition

Calories: 181kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 220mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
Servings: 12 biscuits
Calories: 181kcal
Author: Heavenly Home Cooking
Get our free breakfast ebook

When you join our newsletter

    Share this post:

    Sandra
    5 from 4 votes (2 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    2 Comments

    1. I’m lazy, so I used self-rising flour and mixed them in my food processor. They turned out great and we really enjoyed the “tang” from the sour cream.

      Reply

    2. 5 stars
      I have always been a fan of homemade biscuits. I have tried a few recipes & I can honestly say these are amazing. I use them for breakfast and lunch sandwiches.
      Easy to make too.

      Reply