Sour cream biscuits are the ultimate comfort food, bringing together the rich tang of sour cream with the light, fluffy texture you crave in a homemade biscuit. Whether you’re serving them for breakfast, brunch, or alongside a savory dinner, these biscuits are sure to impress. They come together in just 22 minutes, making them a perfect addition to your go-to recipe collection. With only a few pantry staples, you can whip up a batch of these golden, tender biscuits any day of the week. Get ready to enjoy an irresistible treat that feels like home in every bite.
Why You’ll Love This Sour Cream Biscuits Recipe
These sour cream biscuits are a game-changer. They’re incredibly moist and tender thanks to the sour cream, which also adds a subtle tangy flavor that elevates the entire recipe. There’s no need for rolling pins or biscuit cutters—just shape the dough with floured hands and pop them in the oven. With their golden tops and pillowy insides, they’re perfect for slathering with butter or jam, or serving as a side to soups and stews. Best of all, they require minimal effort and deliver maximum flavor.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 cup sour cream
- 1 1/2 tablespoons water
Step-by-Step: How to Make Sour Cream Biscuits
- Preheat your oven to 450 degrees F (230 degrees C).
- In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add the sour cream to the dry ingredients and mix until a soft dough forms. If the dough feels too dry, gradually add the water, a little at a time, until you reach the desired consistency.
- Flour your hands generously, then scoop and shape the dough into round biscuits.
- Place the shaped biscuits on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12 minutes, or until the tops are golden brown.
- Remove from the oven and let cool slightly before serving.
Helpful Tips
- Ensure your baking powder and baking soda are still active to help the biscuits rise properly.
- Don’t overmix the dough; stir just until the ingredients come together to avoid tough biscuits.
- For a rustic look, simply shape the biscuits by hand without worrying about uniformity.
- Line your baking sheet with parchment paper to prevent sticking and ensure even browning.
- Use a light touch when handling the dough to keep it airy and tender.
Substitutions And Variations
- Swap sour cream with plain Greek yogurt for a lighter version.
- Add shredded cheddar cheese and chopped chives for a savory twist.
- Stir in a teaspoon of sugar if you prefer a slightly sweet biscuit.
- Use whole wheat flour for added fiber, but note it may result in a denser texture.
- For a richer flavor, brush the tops with melted butter before baking.
- If you’re out of sour cream, try using Greek yogurt, crème fraîche, or buttermilk instead.
Storage Instructions
Keep any leftover biscuits fresh by storing them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. To reheat, warm them in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds.
Nutritional Information
Each biscuit contains approximately:
- Calories: 107
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 6mg
- Sodium: 279mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Total Sugars: 0g
- Protein: 3g
- Calcium: 88mg
- Iron: 1mg
- Potassium: 43mg
Serving Suggestions
- Serve warm with butter and a drizzle of honey or jam for breakfast.
- Pair with eggs and bacon for a hearty brunch.
- Use them as a side for soups, stews, or chili.
- Make mini biscuit sandwiches with ham, turkey, or egg salad.
- Add to your holiday bread basket for a crowd-pleasing treat.
Frequently Asked Questions About Sour Cream Biscuits
Can I make these biscuits ahead of time? Yes! Prepare the dough and shape the biscuits, then refrigerate for up to 24 hours before baking. Just add an extra minute or two to the baking time if starting from cold.
Can I freeze the dough? Absolutely. Shape the biscuits and freeze them on a tray before transferring to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the cook time.
What if I don’t have sour cream? You can replace it with Greek yogurt, crème fraîche, or even buttermilk. Just be sure to adjust the liquid to maintain the dough’s texture.
How do I keep my biscuits from getting too dense? Be careful not to overwork the dough. Mix just until combined and handle gently when shaping.
Final Thoughts
Thank you for joining me in baking these delicious sour cream biscuits. I truly love how simple and flavorful they are, and I hope you’ll find them just as delightful. The ease of preparation and the fluffy, tender texture make them a favorite in my kitchen, and I’m excited for you to enjoy them too. Whether you’re sharing them with family or treating yourself to a warm, buttery bite, these biscuits are sure to satisfy. Happy baking and thank you for being part of this food-loving community!
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Sour Cream Biscuits
- Total Time: 22 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
Sour Cream Biscuits are light, fluffy, and full of rich, buttery flavor. Made with simple pantry staples and ready in just 22 minutes, they’re the perfect quick bread for breakfast, brunch, or dinner. Try them today and enjoy every warm, tender bite!
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 teaspoons baking powder
3/4 cup sour cream
1 1/2 tablespoons water
Instructions
- Preheat your oven to 450 degrees F (230 degrees C).
- In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add the sour cream to the dry ingredients and mix until a soft dough forms. If the dough feels too dry, gradually add the water, a little at a time, until you reach the desired consistency.
- Flour your hands generously, then scoop and shape the dough into round biscuits.
- Place the shaped biscuits on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12 minutes, or until the tops are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
Make sure your leavening agents are fresh for the best rise.
Do not overmix the dough to keep biscuits tender.
Greek yogurt, crème fraîche, or buttermilk can be used in place of sour cream.
Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread, Breakfast, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 107
- Sugar: 0g
- Carbohydrates: 17g
- Protein: 3g