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!
⭐ 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.
- 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.
Step 1. Preheat oven to 400°F (205°C).
Step 7. Bake for 15-18 minutes or until biscuit tops are light golden brown. Serve warm with butter, jam or honey.
🍽️ 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.
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.
- 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.
🔖 Related Recipes
More similar recipes to make and enjoy! ❤️
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Sour Cream Biscuits
- 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
- 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.