Name: Sour Cream Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
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

These delicious light and flaky sour cream biscuits take only a handful of ingredients and come together in no time. Super simple, super delicious!

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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!

Table of Contents

⭐ 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.

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 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

More similar recipes to make and enjoy! ❤️

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Recipe

Multiple biscuits on a white weathered table

Sour Cream Biscuits

Author: 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!

Servings biscuits

Calories 181

Total Time 45

Ingredients

US Customary - Metric

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.

Equipment

Nutrition

Comments

Roger says
April 06, 2021 at 11:52 am

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.
- Sandra says
  April 06, 2021 at 4:45 pm
  I'm so glad you enjoyed the biscuits!