sour cream biscuits recipe

Written ByJenny Smyth Posted on
sour cream biscuits recipe
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The Best sour cream biscuits recipe

I’ve been making sour cream biscuits for years, and they’re a staple in our household. My family loves them, and they’re perfect for any occasion.

I’ve tried various recipes over the years, but this one remains my favorite. The key to making great sour cream biscuits is using high-quality ingredients and following the right technique.

You can’t rush a good biscuit, so make sure you’re patient and take your time when mixing the dough. I like to use cold butter and cold buttermilk to give my biscuits a tender texture.

The acidity in the buttermilk helps to break down the gluten in the flour, which results in a flaky and tender biscuit. I’ve also found that using a pastry blender or your fingers to work the butter into the flour is essential for developing the right texture.

This recipe makes about a dozen biscuits, which is perfect for our family of four or for a small gathering of friends. The best part is that these biscuits are incredibly easy to make and can be ready in under an hour.

Whether you’re serving them with breakfast, as a side dish, or as a snack, sour cream biscuits are always a hit. They’re also a great way to get your kids involved in cooking, as they can help with measuring out the ingredients and mixing the dough.

Sour Cream Biscuits

Sour Cream Biscuits

4.8 from 1950 votes

These sour cream biscuits are tender, flaky, and slightly tangy. They come together quickly with just a few pantry staples and are perfect for breakfast or as a side for soups and stews.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into small cubes
1 cup sour cream
2 tablespoons milk (plus more for brushing)

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
4Add the cold butter cubes to the flour mixture.
5Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6Make a well in the center and pour in the sour cream and 2 tablespoons of milk.
7Stir gently with a fork just until the dough comes together; do not overmix.
8The dough will be slightly sticky.
9Turn the dough out onto a lightly floured surface.
10Gently knead it 4 to 5 times until it holds together, then pat it into a 1/2-inch thick rectangle.
11Use a 2-inch biscuit cutter to cut out rounds, pressing straight down without twisting.
12Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
13Brush the tops with a little milk for a golden crust.
14Bake for 12 to 15 minutes, until the biscuits are puffed and the tops are light golden brown.
15Remove from the oven and let cool on the baking sheet for 5 minutes.
Serve warm.
16The biscuits should be tender and flaky inside with a slightly crisp exterior.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Baking sheet
Parchment paper
2-inch biscuit cutter

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 480mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 4g

📝Notes

For extra flakiness, keep the butter and sour cream very cold. You can add a pinch of black pepper or herbs like chives for a savory twist.

Watch Video Of How Sour Cream Biscuits Works

These sour cream biscuits are perfect for any occasion – whether it’s a family gathering or just a quick breakfast on-the-go. They’re incredibly easy to make and require minimal ingredients.

My kids love helping me mix the dough, and we often have fun making shapes out of leftover dough before baking them off. The best part?

These biscuits freeze beautifully so you can make them ahead of time if needed.

❓ Frequently Asked Questions About Sour Cream Biscuits

Q: What is the difference between buttermilk and regular milk?

Buttermilk is made by adding bacteria to regular milk that causes it to thicken and curdle. This process gives buttermilk its characteristic tangy flavor and thick texture. Regular milk lacks this acidity, which is essential for creating a tender and flaky biscuit.

Q: Can I substitute sour cream with another type of dairy product?

Sour cream adds a rich and creamy flavor to these biscuits, but you can substitute it with other dairy products if needed. However, keep in mind that using different types of dairy will alter the flavor profile of your biscuits.

Q: How do I ensure my biscuits are flaky instead of tough?

A flaky biscuit requires patience and gentle handling of the dough. Make sure you’re not overmixing the dough, as this will develop the gluten in the flour, resulting in a tough biscuit.

Q: Can I make these biscuits ahead of time?

You can make these biscuits ahead of time by freezing them after they’ve been shaped into balls or rectangles. Simply place them on a baking sheet lined with parchment paper and freeze until solid before transferring them to an airtight container or freezer bag for storage.

Q: Are sour cream biscuits suitable for people with dietary restrictions?

Sour cream biscuits are not suitable for those who follow a vegan diet due to their use of dairy products. However, you can easily make this recipe vegan-friendly by substituting sour cream with a plant-based alternative such as soy or coconut-based cream.

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