If you’ve ever craved a biscuit that’s impossibly tender and rich, you are about to fall in love with these Sour Cream Biscuits. This recipe is my go-to for when I want warm, flaky biscuits at the table fast—with a tangy depth from the sour cream that keeps everyone reaching for just one more. Whether you smother them in jam, drizzle with honey, or load up with gravy, Sour Cream Biscuits are comfort food perfection, made with simple ingredients and even easier techniques. Let’s pull off biscuit greatness together, right in your own kitchen!
Ingredients You’ll Need
Sour Cream Biscuits rely on just a few star players, and every one genuinely matters. Each ingredient brings its own character to the party—flakiness, fluffiness, or a touch of tang—to ensure these are biscuits you’ll want to make again and again.
- All-purpose flour: The sturdy backbone of every great biscuit; stick with all-purpose for best texture.
- Baking powder: Gives the biscuits their irresistible lift and lightness—don’t skimp here!
- Baking soda: Works with the sour cream to add extra tenderness and just a hint of tang.
- Salt: A sprinkle goes a long way—enough to bring out every other ingredient’s flavor.
- Cold unsalted butter: Cold is key! Those little chunks melt during baking to create glorious layers.
- Sour cream: The secret ingredient that makes these Sour Cream Biscuits so moist, soft, and full of subtle richness.
- Milk: Just enough to bring the dough together if needed—whole milk is best for the richest flavor.
How to Make Sour Cream Biscuits
Step 1: Prep Your Oven and Baking Sheet
First, set the mood for biscuit magic by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper—this means perfect bottoms every time and zero sticking.
Step 2: Combine the Dry Ingredients
In a large, roomy bowl, whisk together the flour, baking powder, baking soda, and salt. This not only blends your leaveners evenly, it aerates the flour so your Sour Cream Biscuits bake up sky-high and fluffy.
Step 3: Cut in the Cold Butter
Toss your cubed, icy-cold butter into the flour mixture. Use a pastry cutter or your fingers to work those pieces in until you’ve got a mix that looks like coarse crumbs—think little nuggets of butter still visible throughout. Those pockets are pure biscuit joy waiting to happen!
Step 4: Mix in the Sour Cream
Add the sour cream, folding it in gently with a spatula or wooden spoon. If the dough looks a little dry and crumbly, drizzle in the milk, one tablespoon at a time, just until things come together into a soft dough. The less you work it, the more tender your end result.
Step 5: Knead Gently and Shape
Tip the dough onto a floured surface and knead with the lightest touch possible—maybe three or four turns, tops—just until it’s holding together. Pat or roll to about 1/2-inch thickness (thicker, if you’re craving extra-tall biscuits).
Step 6: Cut and Arrange
Use a biscuit cutter to punch out rounds, dipping the cutter in flour to avoid sticking. Place each round on your prepared baking sheet, nestling them close but not quite touching for the perfect rise and golden crust.
Step 7: Bake to Golden Perfection
Slide your tray into the oven and bake for 12 to 15 minutes, until the biscuits are puffed and deeply golden. The incredible smell swirling through your kitchen is your sign: Sour Cream Biscuits are ready!
How to Serve Sour Cream Biscuits
Garnishes
A fresh-from-the-oven Sour Cream Biscuit absolutely begs for a glossy pat of butter, but don’t stop there—a drizzle of local honey or a dollop of your favorite jam takes things over the top. For savory bliss, a sprinkle of flaky finishing salt or a shower of chopped chives makes every bite sing.
Side Dishes
Pair these biscuits with classic scrambled eggs, smoky breakfast bacon, or a hearty gravy and you’ll have a breakfast (or dinner!) worth celebrating. They’re fantastic alongside roasted chicken, creamy soups, or a vibrant salad, soaking up every drop of deliciousness.
Creative Ways to Present
Try splitting the biscuits and stuffing them with fried chicken or spicy sausage for an unbeatable sandwich, or serve tiny, bite-sized versions as a playful appetizer topped with smoked salmon or whipped goat cheese. These Sour Cream Biscuits are endlessly adaptable, so let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Any leftover Sour Cream Biscuits are best stored in an airtight container at room temperature for up to two days. They’ll stay soft, but you can always warm them to bring back just-baked freshness.
Freezing
To freeze, let the biscuits cool completely, then pop them in a zip-top freezer bag or airtight container. They’ll hold up beautifully in the freezer for up to a month—thaw at room temperature or reheat straight from frozen.
Reheating
To make them taste like they just came out of the oven, warm your biscuits in a preheated 350°F oven for about 5–8 minutes. For individual biscuits, a quick zap in the microwave works, but you’ll lose a little bit of that irresistible crust.
FAQs
Can I use low-fat sour cream instead of full-fat?
You can, but full-fat gives the richest flavor and fluffiest texture. Low-fat will still work in a pinch, but expect slightly less tender results.
What if I don’t have a biscuit cutter?
No problem! Just use a drinking glass with a thin rim, or cut the dough into rustic squares with a sharp knife—these Sour Cream Biscuits taste amazing no matter the shape.
Can I add cheese or herbs to the dough?
Absolutely! Shredded cheddar, chives, or a spoonful of fresh thyme can be folded into the dough just before shaping. It’s a great way to add variety to your Sour Cream Biscuits.
Why is it important for the butter to be cold?
Cold butter melts as the biscuits bake, creating steam pockets that make the interior fluffy and the exterior perfectly crisp. Room temperature butter blends in too much, leading to a dense crumb.
How do I know when the biscuits are done?
Look for lovely golden-brown tops and bottoms, and don’t be afraid to gently lift one to check after 12 minutes. Every oven is a little different, so a watchful eye is your best tool.
Final Thoughts
I can’t wait for you to pull a tray of warm Sour Cream Biscuits from the oven and taste the homemade magic for yourself. Trust me, once you’ve made them, you’ll understand why they’re such a beloved staple in my kitchen, and hopefully yours, too. Let your baking adventure begin—your perfect biscuit awaits!
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Sour Cream Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sour Cream Biscuits are tender, fluffy, and easy to make. They are perfect for breakfast or as a side to a hearty meal. The tangy flavor of sour cream adds a delicious twist to traditional biscuits.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup cold unsalted butter (cubed)
- 1 cup sour cream
- 2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add Butter: Add the cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Incorporate Sour Cream: Stir in the sour cream until a soft dough forms. Add milk as needed for consistency.
- Knead and Shape: Turn the dough onto a floured surface, knead gently, then pat or roll to 1/2-inch thickness.
- Cut and Bake: Cut into rounds, place on the baking sheet, and bake for 12–15 minutes until golden brown.
- Serve: Enjoy warm with butter, jam, or gravy.
Notes
- Handle the dough gently for tender biscuits.
- Enhance flavor with additions like cheese or herbs.
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