If you’re on the hunt for a biscuit that’s irresistibly tender, buttery, and just a little bit tangy, your search ends here with this amazing Sour Cream Biscuits Recipe. These biscuits have that perfect flaky texture from all the careful folding and the subtle tang from the sour cream that makes every bite unforgettable. Whether you’re serving them for breakfast, alongside dinner, or just as a comforting snack, these biscuits will quickly become a beloved staple in your kitchen. Trust me, once you try this recipe, you’ll find any other biscuit just won’t quite hit the same.
Ingredients You’ll Need
Gathering these ingredients is a breeze because they’re simple staples that each play a key role in crafting that classic biscuit texture and flavor. From the tender, buttery richness to the slight tang, these components come together beautifully to make something truly special.
- 2 cups all-purpose flour: The foundation that gives the biscuits structure and a tender crumb.
- 1 tablespoon baking powder: Helps the biscuits rise and stay fluffy.
- 1/2 teaspoon baking soda: Works with the sour cream to create lightness and tenderness.
- 1/2 teaspoon salt: Enhances all the flavors so the biscuits taste perfectly balanced.
- 1/2 cup unsalted butter, cold and cubed: Provides richness and creates those beautiful flaky layers.
- 1 cup sour cream: The star ingredient that adds moisture, tang, and softness to the dough.
- 2 tablespoons milk (optional, for brushing tops): Creates a lovely golden finish when brushed on before baking.
How to Make Sour Cream Biscuits Recipe
Step 1: Prepare Your Oven and Bowl
Start by heating your oven to a bright 425°F to ensure a high, quick rise for perfectly fluffy biscuits. Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. This first step sets the stage for your biscuits’ golden finish.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Getting these evenly combined ensures the biscuits will rise uniformly and have consistent flavor throughout.
Step 3: Cut in the Butter
Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or even your fingertips, quickly work the butter into the flour until the mix looks like coarse crumbs with small pea-sized pieces of butter still visible. This step is crucial—those buttery chunks melt during baking, creating flaky layers.
Step 4: Add Sour Cream and Combine
Stir the sour cream into the flour and butter mixture until it comes together into a soft dough. Be gentle and avoid overmixing to keep the biscuits light and tender rather than dense.
Step 5: Fold to Create Layers
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round. Fold the dough over itself 2 to 3 times, then pat it back out to 1 inch thick. This folding adds those signature layers that puff up beautifully when baked.
Step 6: Cut and Arrange Biscuits
Use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down without twisting to keep edges sharp for better rise. Place the biscuits close together on the baking sheet so they rise tall and soft, touching slightly.
Step 7: Optional Milk Brush and Bake
If you want that gentle shine and golden crust, brush the biscuit tops with milk before sliding them into the oven. Bake for 12 to 15 minutes, or until golden brown and irresistibly fragrant. Serve immediately while warm and fluffy.
How to Serve Sour Cream Biscuits Recipe
Garnishes
These biscuits are a canvas begging to be dressed up! Think melting pats of butter, a drizzle of honey, or a spoonful of your favorite jam. Fresh herbs like chives or parsley sprinkled on top after baking add a fresh burst of flavor that pairs perfectly.
Side Dishes
Sour cream biscuits shine at breakfast beside crispy bacon and scrambled eggs, but they also complement hearty soups, stews, and chilies wonderfully. Their tender crumb soaks up sauces beautifully, making them an unbeatable side for any comfort meal.
Creative Ways to Present
For a fun twist, split these biscuits open and layer with ham and cheese for a savory snack or sandwich. You can also top them with gravies or use them as a base for mini biscuit pizzas. Their subtle tang and fluffy texture make endless creative culinary adventures possible.
Make Ahead and Storage
Storing Leftovers
Leftover biscuits keep well in an airtight container at room temperature for up to two days. To maintain freshness, it’s best to consume them while tender and soft, but if you need a little longer, refrigeration is fine too—just expect slightly firmer texture.
Freezing
One of the best things about this Sour Cream Biscuits Recipe is how well the dough and baked biscuits freeze. For dough, shape and cut biscuits, then freeze on a tray before transferring to a bag. Bake straight from frozen, adding a couple extra minutes. Baked biscuits also freeze beautifully when wrapped tightly and can be reheated quickly.
Reheating
Warm leftover or frozen biscuits by wrapping them in foil and heating in a 350°F oven for about 10 minutes. This restores that fresh-baked softness, so you feel like you just pulled them out of the oven again.
FAQs
Can I substitute Greek yogurt for sour cream in this recipe?
Absolutely! Greek yogurt is a fantastic substitute if you don’t have sour cream on hand. It will provide a similar tang and moisture, keeping the biscuits tender and flavorful.
Why do I fold the dough in this recipe?
Folding the dough creates delicate layers by trapping layers of butter and flour, helping the biscuits rise tall and develop that flaky texture everyone loves in a good biscuit.
Can I add cheese or herbs to the biscuits?
Yes! Adding shredded cheese or chopped fresh herbs like rosemary or thyme to the flour mixture is a tasty way to personalize this Sour Cream Biscuits Recipe and create a delicious savory variation.
What if I don’t have a biscuit cutter?
No worries—any round object about 2.5 inches in diameter, like a glass or jar lid, can work just as well. Press straight down without twisting to keep the edges sharp for good rise.
How important is the butter being cold?
It’s very important. Cold butter stays solid until baking, which helps create those flaky layers inside your biscuits. Warm or melted butter will make the dough dense and crumbly.
Final Thoughts
This Sour Cream Biscuits Recipe is a true gem to have in your culinary repertoire. It combines simple ingredients with a straightforward method to produce warm, flaky, and flavorful biscuits that elevate any meal. Give it a try—you’ll soon be baking these again and again to share with family and friends!
Print
Sour Cream Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sour Cream Biscuits are fluffy, tender, and perfect for any meal. Made with cold butter and creamy sour cream, they offer a flaky texture and rich taste. Simple to prepare and quick to bake, these homemade biscuits can be enjoyed warm with butter or as a base for savory or sweet toppings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter, cold and cubed
Optional
- 2 tablespoons milk (for brushing tops)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt evenly to distribute the leavening agents.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Sour Cream: Stir in the sour cream until just combined. Be careful not to overmix to maintain tenderness in the biscuits.
- Shape Dough: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Fold the dough over itself 2–3 times to develop layers, then pat it out again to 1-inch thickness.
- Cut Biscuits: Use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise properly.
- Arrange and Brush: Place the biscuits on the prepared baking sheet, positioning them so they touch each other for soft sides. Brush the tops with milk if desired for a golden finish.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown on top.
- Serve Warm: Remove from the oven and serve the biscuits warm for the best flavor and texture.
Notes
- For extra fluffy biscuits, keep all ingredients as cold as possible to maintain flakiness.
- You can substitute Greek yogurt for sour cream if needed.
- Add shredded cheese or chopped herbs to the dough for a savory twist.
