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Multiple biscuits on a white weathered table

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!
Prep Time15 minutes
Cook Time15 minutes
Chilling Time15 minutes
Total Time45 minutes
Servings: 12 biscuits
Calories: 181kcal

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

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