Sour Cream Biscuits Recipe
If you’re looking for an easy, cozy recipe that captures the heart of home baking, you’ll fall in love with Sour Cream Biscuits. With a golden, buttery crust and a delicate crumb that melts in your mouth, these biscuits are a dream come true for any biscuit lover. Thanks to the rich tang of sour cream, every bite is incredibly tender, just slightly tangy, and perfectly satisfying—ideal for breakfast spreads, side dishes, or even as a base for a showstopper biscuit sandwich. These are the kind of warm, flaky biscuits that vanish within moments of hitting the table!
Ingredients You’ll Need
The magic of Sour Cream Biscuits lies in the simplicity of their ingredients. Each element plays a starring role, working together to give you melt-in-your-mouth layers and irresistible flavor—no complicated extras required. Here’s what you’ll need and why:
- All-purpose flour: The sturdy base that provides structure and a lightly chewy crumb.
- Baking powder: Gives the biscuits their beautiful lift and flaky layers.
- Baking soda: Works with the sour cream to add lightness and a little extra tenderness to each bite.
- Salt: Just enough to balance the richness and amplify all the flavors.
- Granulated sugar: Adds a subtle touch of sweetness that makes these biscuits truly addictive.
- Cold unsalted butter (cut into small cubes): The secret to ultra-flaky layers—keep it as cold as possible!
- Sour cream: The star of Sour Cream Biscuits, adding creaminess and a signature tang.
- Milk (optional, for brushing tops): Just a quick swipe for a golden, glossy finish.
How to Make Sour Cream Biscuits
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper—this will help your biscuits bake evenly and keep the bottoms from sticking, so your Sour Cream Biscuits come out picture-perfect every time.
Step 2: Mix the Dry Ingredients
In a large, roomy bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This quick stir ensures your leavening agents are distributed evenly throughout the flour so every biscuit rises beautifully.
Step 3: Cut in the Cold Butter
Add your cubes of cold, unsalted butter directly into the dry mix. Using a pastry cutter (or simply your fingertips), work the butter in until you see coarse, pea-sized crumbs. Those little bits of butter are what create those magical, flaky layers once your Sour Cream Biscuits hit the oven!
Step 4: Stir in the Sour Cream
Gently stir in the sour cream until just combined. This step is crucial—overmixing can lead to dense biscuits, so use a light hand. The dough will look shaggy and that’s totally perfect.
Step 5: Shape and Fold the Dough
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle—no need for a rolling pin! To build in extra flakiness, fold the dough over onto itself a few times, then pat it out again. This quick folding technique gives you those gorgeous layers that make Sour Cream Biscuits so special.
Step 6: Cut Out and Arrange
Grab a 2½-inch round cutter and press straight down to form each biscuit. Avoid twisting, which can seal the edges and prevent that beautiful rise. Place the biscuits close together on your prepared baking sheet for soft sides, or space them out for crispier edges.
Step 7: Brush with Milk and Bake
If you love a little extra shine, brush the tops with milk. Bake for 12–15 minutes, until the tops are a glorious golden brown and your kitchen smells like pure comfort. Let your Sour Cream Biscuits cool slightly before digging in—if you can wait that long!
How to Serve Sour Cream Biscuits
Garnishes
A pat of creamy butter melting atop a hot Sour Cream Biscuit is pure bliss, but don’t stop there! Drizzle with honey, add a spoonful of your favorite jam, or scatter fresh chives or cracked black pepper for an eye-catching finish that kicks up both the flavor and the wow factor at your table.
Side Dishes
Sour Cream Biscuits pair like a dream with so many meals. Serve them alongside a comforting bowl of soup, a classic Southern-style breakfast of eggs and bacon, or with a hearty stew—they soak up sauces wonderfully. They’re also right at home with a fresh fruit salad or a crisp green salad for brunch.
Creative Ways to Present
Feeling adventurous? Turn your Sour Cream Biscuits into incredible breakfast sandwiches—stack them with scrambled eggs and cheese, or a slice of sharp cheddar and a juicy tomato. For appetizers, slice mini biscuits and fill with savory spreads or smoked meats. They also make an impressive base for bite-sized party sliders!
Make Ahead and Storage
Storing Leftovers
Biscuits are best fresh, but Sour Cream Biscuits hold up surprisingly well! Store extras in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them—they’ll stay lovely and moist for up to 5 days.
Freezing
You can easily freeze Sour Cream Biscuits for later. Simply let them cool completely, then pop into a zip-top bag and seal tightly. They’ll keep beautifully in the freezer for up to 2 months. To enjoy, thaw at room temperature or pop directly into a warm oven to refresh.
Reheating
When you’re ready to serve, wrap leftover Sour Cream Biscuits in foil and warm in a 325°F oven for 8–10 minutes. This brings back that just-baked flavor and flaky texture—almost as good as fresh from the oven!
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! While sour cream gives these biscuits their signature tang, full-fat Greek yogurt makes a great substitute and still delivers a tender, flavorful result. Just expect the biscuits to be slightly less rich, but still delicious.
What if I don’t have a round biscuit cutter?
No problem at all! Use the rim of a drinking glass, or simply cut the dough into squares with a sharp knife for rustic, fun-to-eat Sour Cream Biscuits. The shape doesn’t affect the delicious outcome.
How can I make my biscuits extra flaky?
The key to super flaky Sour Cream Biscuits is to use very cold butter and handle the dough as little as possible. Don’t skip the folding step—that’s what creates beautiful layers. Try not to overwork the dough when mixing or patting out.
Can I add extra flavors to the dough?
Absolutely! A handful of shredded cheddar, a sprinkle of fresh herbs like chives, or even a touch of cracked pepper mixed into the dough will make your Sour Cream Biscuits even more irresistible. Get creative and make them your own.
Can I make Sour Cream Biscuits ahead for a party or brunch?
Definitely. You can prepare and cut the biscuits, then freeze them unbaked. Simply bake straight from frozen, adding a few extra minutes to the bake time. That way, you can enjoy warm, fresh Sour Cream Biscuits any time you want!
Final Thoughts
There’s just something magical about pulling warm, fluffy Sour Cream Biscuits from the oven and sharing them with your favorite people. Whether you’re new to biscuit-making or a seasoned pro, this recipe is bound to become a treasured staple in your kitchen—so grab your ingredients and get baking. I can’t wait for you to taste the difference sour cream makes!
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Sour Cream Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These Sour Cream Biscuits are a delightful twist on classic biscuits, with a tender crumb and rich flavor from the sour cream. Easy to make and perfect for any meal!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- ½ cup cold unsalted butter (cut into small cubes)
- 1 cup sour cream
- 2 tablespoons milk (optional, for brushing tops)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add Butter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in Sour Cream: Gently mix in the sour cream until just combined.
- Shape and Cut: Turn the dough out, pat into a rectangle, fold for layers, cut out biscuits, and place on the baking sheet.
- Optional Brushing: Brush the tops with milk for a golden finish.
- Bake: Bake for 12–15 minutes until golden brown. Cool slightly before serving.
Notes
- For extra flavor, add cheddar cheese or herbs to the dough.
- Use cold butter for flaky texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
