SOUR CREAM BISCUITS
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:
All-purpose flour
Salt
Baking soda
Baking powder
Butter
Sour cream
“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
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.
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This is an excellent recipe! I was looking for flaky moist biscuits and that’s what I got – the directions were easy enough, too! Thank you!
You’re very welcome! So glad to hear they were a success!!
If I have buttermilk and not sour cream is that ok ?
No that would not work the same in these biscuits, you may want to try our buttermilk biscuit recipe, that would be a better fit.
If you like the “tang” of buttermilk biscuits? You’ll LOVE these – cuz they’re even more tangy than the buttermilk version! I make these mostly when I’m out of buttermilk or cream – but they really are delicious.
Can I sub yogurt for the sour cream
I have never tried it.
I always sub out sour cream for Greek yogurt!
Would gluten-free flour work in this recipe? Thank you.
We are not gluten free, so I have no idea.
Can I substitute a portion of all purpose flour with wheat flour?
You can always try it, we have only made it the way it is written.
I’m going to try these. Thanks for sharing.
You’re very welcome!
I am so pleased with this recipe. Due to my age and illness I have not been baking for awhile, and when I do, everything turns out wrong. But this recipe was so complete and easy(followed directions thoroughly) and they came out beautifully. Thanks for this recipe.
YAY! I’m so glad to hear this!
These are the best and easiest biscuits!! I’ve already made these so many times. Everyone always compliments them 🙂
Yay! So glad to hear this!
Read comments first
I added sour cream a little at a time and did not use all of it not to make dough too sticky. Adding more flour will make them tough.
I did not roll out dough
I scooped out dough in my hands and patted them like a cookie
They had a crispy outside texture and the inside took a bit longer to cook
Very good flavor
About how thick should the dough be rolled out?
These are so darn good. The best homemade biscuits ever. The only problem is trying to stop eating them. lol
So glad you love them!!
These biscuits are the bomb!
My new recipe for biscuits!
Do you have the nutrition information?
I am a diabetic! I have to watch my carbs! It’s hard to stop eating Them!
Roxanne
Hi Roxanne! I am so glad these biscuits worked so well for you! We don’t have the nutrition information, we have to pay for that service to be added to our website. We hope to be able to do that in the future.
Easy and tasty. I made a 1/2 recipe and got 6 biscuits. The cup I use as my biscuit cutter must be larger than average. I used cold butter cut into little chunks and a pastry cutter.
Yess! My family loved this recipe
YAY! I am so glad!
Could you freeze the biscuits after you roll them out and cut them??
Yes, that would work.
These come out really good. I was a little nervous at first as it was my first time making biscuits. The directions were easy to follow and the only problem I ran into was thinking the biscuits would come out bigger (I had been used to using the “jumbo” can biscuits). So I ended up stacking two cut circles on top of each other before baking. I will definitely be making these again!
Made one half of the recipe last night. They were easy to make and very light and fluffy. My husband, not a biscuit eater, loved them.
YAY!! So glad to hear this!
I needed to use up some old sour cream. So I made half a recipe of your sour cream biscuits. Hands down the best biscuits I have ever made. And, they only took a few minutes to put together.
Thank you
That is wonderful! So glad they were a hit!!
Is it cream that has soured or actual sour cream?
Its actual sour cream.
Just baked them. It’s an easy recipe without using a mixer! Just mix everything with one spatula — perfect for the lazy bakers and an outstanding recipe too — daughter could not stop at one when they popped out of the oven! Thank you to the moon and back for this keeper!
Tender and easy biscuits. They were a bit sticky so added flour as needed. These don’t rise super tall. I even implemented the folding technique to get flaky layers. But they are quick and delicious and far easier to execute than many other biscuits I have made!
Hello I just find your recipe and I want to know can I use self rising flour?
You would need to alter the recipe and take out the baking powder and soda. I’m sure there is a conversion chart somewhere on the internet that can help you. I’ve never made them with self rising flour. Thanks!
Thank you for sharing this recipe.
Have made them both ways; I was out of baking powder this morning so I went with the self- rising flour [leaving out the salt, soda and baking powder] They were perfect. Instead of softened butter I grated my cold stick of butter on a box grater directly into my flour; lightly toss as if coating each piece of butter – worked very well, too.
Hi I just tried to make these biscuits and when I tried to roll the dough out it was very sticky and stuck to my hands and the rolling pin. I added more flour but the rolling pin was still sticking to it and wouldn’t roll. Any help you can give me would be appreciated.
Thanks,
Nancy
Hi Nancy, if your dough is sticky, you need to add more flour. All flours are different and anytime you work with dough, you want it to be get to a point of being workable. Add more flour until it’s easy to work with and then roll it out.
Is this dough firm enough to roll thinner and use for cinnamon buns?
You can try it, I have never made them that way. If it works, please let us know!
Hi, Could I make the dough a day ahead and let it rest in the fridge until i’m ready to roll out, cut and bake the next day?
I think that would work just fine.
Do I use baking powder with or without aluminum. I prefer to use without aluminum
Use whatever you like.
These are FANTASTIC! only problem is my family wants them all the time.
Finally! A biscuit recipe that is easy and makes the most delicious biscuits! Though I usually don’t get as many biscuits as the 18 the recipe says it will yield but I like a thicker and bigger biscuit- I typically get about 12 or 13. I would highly recommend this recipe- minimal ingredients and quick to make- a definite keeper!
I’d love a recipe for a smaller amount of biscuits , since it’s just me and I don’t want to waste. Will these freeze well?
There are over 40 biscuit recipes on our website, just use the search box to find one that works well for you. You can always cut any biscuit recipe in half. Here is an entry on freezing biscuits:
https://thesouthernladycooks.com/how-to-freeze-biscuits/
Excellent Biscuits! The recipe was easy to follow with great results. Looking forward to more of you recipes!
So glad they were a hit!
I’m not a biscuit maker. This seemed like an easy recipe. I followed it exactly & they didn’t rise. Can you give me any advice? Also how thick should the dough have been rolled out?
Biscuits should be rolled out to around half an inch. What flour did you use? I think Martha White and White Lilly work best when baking biscuits. Also, as for the butter, you want it a bit soft so you can cut it into the dough but not overly soft. You can do this! I encourage you to try again. You also want to be absolutely sure your baking powder and baking soda are fresh.
I would check your Baking powder &
Baking soda.
I use King Arthur flour all purpose
in all my baking.
Delicious Biscuits. I never would have thought of using sour cream .
Yummy
Double the amount of baking powder and roll out dough to 1 inch
Okay hands down the best biscuit recipe I have ever tried ! I will always make these. Thank you so much !
Oh we’re so glad they worked so well for you!! Thank you for the kind comment.
These were amazing! We live in New England but my wife is from the south and couldn’t stop talking about how great these are. Definitely saving this recipe!!
So glad they were a hit for you!!
Trying these tonight to go along with my Mississippi Pot Roast. May split one open and drizzle some honey. Can’t wait! In the oven now!!
Anxious to try these because I often have to throw away out of date sour cream and I know using sour cream makes a great pound cake and excited to read this and I know they will be delicious
Love them. Didn’t realize they won’t rise. They are a winner and I will try them again so buttery and soft.
How thick did you roll the dough before cutting?
Really good biscuits. Made as drop biscuits using a 2 oz disher and got 10.
I noticed that these have twice the amount of butter as my regular recipe
and your cathead biscuit recipe has even less butter than my regular recipe.
I conclude that it is the extra butter and sour cream that make these so good!
These are very good and very easy. I’ve been looking for a good recipe and most look pretty and are fluffy but have no taste. These are yummy!
These are the best biscuits I’ve ever eaten, and so easy to make.
So light and fluffy. Janice H
I had so much flour left over in bowl after incorporating the sour cream. It seemed like it might need some kind of liquid. But the biscuits turned out beautifully anyway.
I grate my butter when making biscuits like this and so much easier to mix in. These were delicious.
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.
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.
1% sour cream works best…less gluten, same for buttermilk etc. White Lily is such an excellent flour for biscuits because it’s a soft winter wheat with a lower protein level. Get the fat from your butter.
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.