These sour cream biscuits are great for breakfast, brunch or as an appetizer. Honestly, they are good 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. Serve with butter and honey or your favorite jams or jellies.
SOUR CREAM BISCUIT INGREDIENTS NEEDED:
“I have made these several times. They are so good. I could kick myself for how many times I have thrown away sour cream. Because I didn’t think about making these.”-Michelle
Recipe notes: this recipe makes around 18 biscuits, depending on the size you make them. Remember, all oven temps vary, so you’ll need to watch your biscuits and remove them from the oven when they become a bit golden on the top.
“These are the best biscuits I’ve ever eaten and so easy to make.
So light and fluffy.”-Janie
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Sour Cream Biscuits
- 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.