SOUR CREAM BISCUITS
Start your day with these delicious sour cream biscuits.
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.
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. Enjoy!
Sour Cream Biscuits
Ingredients
- 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
Instructions
- 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.
If you like this recipe, you might also like my recipe for 7-Up Biscuits. Follow us on Instagram! Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. 
I would like the carb value. I had the gastric bypass this last July. And I need to stay below 30g a day could you help me out thanks
Hello Julie, we don’t offer nutritional statistics on our recipes, because we are just southern cooks. I’m sure there are many programs online you can plug the ingredients in and get that information. Pretty sure MyFitnessPal app lets you create recipes. Thanks!
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.
Can I just drop them off a spoon instead of rolling them out.
Yes, you can, Renee.
I used Greek yogurt instead of sour cream. They were divine.
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Full fat or reduced fat sour cream? Non-fat? Is the fat needed for anything but taste?
I would think the fat in the sour cream is needed in the recipe.
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.????
I don’t know. I think you could add that. I never have.
I want to try these w/ Gluten Free Flour for my daughter,,,,,,wish me luck!
Can you use self-rising flour?
Yes, you could.
No time to soften butter can I use Crisco baking sticks. .
You can try it.
These look unbelievably tasty. It just needs some fried chicken to go with it. 🙂
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.