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    Home » Baked Goods, Cookies & Cereal » Sour Cream Biscuits

    Sour Cream Biscuits

    First Published: Apr 6, 2021 · Modified: Jun 19, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    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
    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!

    Jump to:
    • ⭐ Recipe Features
    • 🧾 Ingredients
    • 📝 Instructions
    • 🥣 Equipment
    • 🍽️ Serving Suggestions
    • ❄️ Storage
    • 💭 Tips
    • 🔖 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Recipe Features

    • This recipe uses only 5 ingredients.
    • These biscuits are made without eggs, milk, or sugar.
    • They will keep well in your freezer for up to 2 months.
    • They are versatile. See the serving suggestions section below for topping and serving ideas.

    🧾 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.

    Close up of honey being drizzled on a sour cream biscuit

    🥣 Equipment

    • Large bowl.
    • Pastry cutter.
    • Rolling pin.
    • Biscuit cutter. 3½ in diameter.
    • Baking sheet.

    🍽️ 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! ❤️

    • Lime Scones
    • Biscuit Muffins
    • Maple Pecan Scones for Two

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars 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!

    📖 Recipe

    Multiple biscuits on a white weathered table

    Sour Cream Biscuits

    Heavenly Home Cooking
    These delicious light and flaky sour cream biscuits take only a handful of ingredients and come together in no time. Super simple, super delicious!
    5 from 4 votes
    Print Recipe Share by Text
    Prep Time 15 mins
    Cook Time 15 mins
    Chilling Time 15 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 12 biscuits
    Calories 181 kcal

    Equipment

    Large bowl
    Pastry cutter
    Rolling pin
    Biscuit cutter
    Baking sheet
    Prevent your screen from going dark

    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

    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 Facts

    Calories: 181kcal (9%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 30mg (10%)Sodium: 220mg (10%)Potassium: 52mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 356IU (7%)Vitamin C: 1mg (1%)Calcium: 85mg (9%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 12 biscuits
    Keyword easy, freezable, make-ahead, vegetarian
    Tried this recipe?Let us know how it was!
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    Comments

    1. Roger says

      April 06, 2021 at 11:52 am

      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
      • Sandra says

        April 06, 2021 at 4:45 pm

        I'm so glad you enjoyed the biscuits!

        Reply

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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