These sour cream biscuits are great for breakfast or just anytime.  They are light and fluffy and a good way to use up sour cream. I make these when I have sour cream in the fridge that has gone past the date on the container.

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 stick butter or margarine, softened or 1/2 cup or 8 tablespoons
1 1/2 cups sour cream
Whisk together  flour, salt, baking soda, and baking powder in a large bowl.  Cut in butter until like coarse crumbs.  Add sour cream and mix with a spoon until holds together. Roll out on a floured surface and cut out with biscuit cutter.  Place on sprayed baking sheet. Bake in preheated 425 degree oven 12 to 15 minutes until golden brown on top.  Makes about 18 biscuits.  Enjoy!
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If you like this recipe, you might also like my recipe for 7-Up Biscuits.
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  1. Freedia Thrasher says:

    We love the 7up biscuits. I make a large batch and freeze them in a zip-lock bag after I bake them. If grandkids are over they love white peppered gravy with them.

  2. Can I just drop them off a spoon instead of rolling them out.

  3. I used Greek yogurt instead of sour cream. They were divine.

  4. Pingback: Sour Cream Scones (American Biscuits) - Gothtigger

  5. Full fat or reduced fat sour cream? Non-fat? Is the fat needed for anything but taste?

  6. Wondering if Chives and Bacon would cook up nicely.. I have a teenage boy who loves Bacon and is tired of the same-old-same-old.! Would I have to make any adjustments to dough.????

  7. I want to try these w/ Gluten Free Flour for my daughter,,,,,,wish me luck!

  8. Can you use self-rising flour?

  9. Tracie Arrington says:

    No time to soften butter can I use Crisco baking sticks. .

  10. These look unbelievably tasty. It just needs some fried chicken to go with it. 🙂

  11. I have made these several times. They are so good. I could kick my self for how many times I have thrown away sour cream. Because I didn’t think about making these.

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