Flaky and moist sour cream biscuits are a Southern favorite that is ideal for breakfast or as a scrumptious melt-in-your-mouth snack. Stick around to learn how to make them with ease!

plate of a pile of sour cream biscuits.

Pin this recipe now to save it for later

If you’re familiar with and love Buttermilk Biscuits, you’re going to adore these easy sour cream biscuits! Made with a combination of tangy sour cream and heavy cream, they’re light, flakey, buttery, and extra moist.

While I’m a huge fan of other classic Southern breakfast foods, such as Chicken and Waffles, Fried Green Tomatoes, and Fried Eggs, nothing beats the warm and flaky texture of sour cream biscuits that dissolve in your mouth with each bite. 

Slather them with butter, jam, or jelly. Or, load them up with fried eggs, crispy bacon, and shredded cheese for a savory breakfast sandwich. YUM!

stack of three sour cream biscuits sitting on a wood cutting board.

Sour Cream Biscuits Recipe

The extra fat content in this recipe means it’s extra tender and has a slightly tangy taste that will leave all your guests coming back for more. Personally, I love to keep a big batch on hand for quick breakfasts.

However, if you’re not a breakfast person, you can easily add these sour cream biscuits as a side dish for all your dinner recipes. They’re great for soaking up any leftover gravy and sauce! Plus, leftovers can easily be incorporated into dishes, such as Breakfast Casserole with Biscuits, Biscuits and Gravy, or Biscuits and Gravy Casserole so they never go to waste.

ingredients to make sour cream biscuits.

Ingredients for Sour Cream Biscuits

See recipe card below this post for ingredient quantities and full instructions.

  • Flour – Use cake flour or all-purpose flour. Cake flour will result in lighter and fluffier biscuits while all-purpose flour will provide a little bit of savory flavor with a slightly drier biscuit texture. Both taste great!
  • Salt – Omit this ingredient when using salted butter. 
  • Baking powder
  • Baking soda
  • Butter – Use cold, cubed butter to ensure flaky, tender biscuits. 
  • Sour cream – The sour cream adds flavor and moisture. Full-fat is best.
  • Heavy cream – The extra dose of fat from the heavy cream creates a melt-in-your-mouth texture.


  • Buttermilk is a great substitute for sour cream as the acid in the buttermilk activates the baking powder and soda in a similar way.
  • Use this sour cream biscuit recipe as a base for other types of biscuits (sweet or savory), such as Blueberry Biscuits, Cheesy Biscuits, or herb biscuits!
  • Make gluten-free biscuits by using a 1:1 all-purpose gluten-free flour.
  • Sprinkle some sugar over the tops of the biscuits for a sweeter taste. 
  • Make larger-sized biscuits with a 5” biscuit cutter. Keep in mind that this will require additional baking time.
  • If you don’t have a biscuit cutter, grease a muffin tray, and add the dough to the individual muffin cups to help recreate that circular biscuit look.

How to Make Sour Cream Biscuits

  1. Prepare: Preheat the oven, and grease a baking tray
  2. Make the biscuit dough: Whisk the dry ingredients in a bowl. Then, rub the cubed butter into the mixture to form crumbles. Stir in the sour cream and heavy cream until the dough holds together. 
  3. Shape the biscuits: Scoop the dough onto a lightly floured surface, and pat it down with your hands until it’s roughly 1 inch thick. Cut 3” round biscuits with a biscuit cutter and transfer the dough to the prepared baking sheet.
  4. Repeat process: Push the remaining dough together without kneading the dough and cut additional biscuits. Add these to the same prepared tray. 
  5. Bake: Brush the tops of the biscuits with heavy cream, and bake for 13 minutes or until golden brown. 
close up image of a sour cream biscuit with a bite taken out of it sitting on a round speckled plate.

Quick Tip

The key to light and tender sour cream biscuits is to not overmix the dough! Stop mixing as soon as the dough holds together. The cubed butter must also be cold when rubbed into the flour.

How to Store Sour Cream Biscuits

Store leftovers in an airtight container at room temperature for a few days or in the fridge for up to 5 days.

Serving Suggestions

Serve these sour cream biscuits with regular butter, Pumpkin Butter, shredded cheese, jelly, and honey. You can make hearty breakfast biscuits by loading each biscuit with eggs, crispy bacon, and cheese slices, or pair them with gravy for homemade Biscuits and Gravy.


How can I use leftover sour cream biscuits?

If your leftover sour cream biscuits are starting to turn slightly stale, consider using them in other recipes such as Biscuits and Gravy Casserole!

Can you freeze sour cream biscuits?

Absolutely! Once completely cooled, store the sour cream biscuits in an airtight container or sealable bag in the freezer for up to 3 months.

How can I reheat sour cream biscuits?

Wrap each biscuit in a moist paper towel or dish towel, and microwave for about 45 seconds, followed by intervals of 15 seconds until they are heated to your satisfaction. The damp towels will help prevent the biscuits from drying out.

What’s the difference between sour cream biscuits and buttermilk biscuits?

Sour cream biscuits include sour cream in the dough mixture while buttermilk biscuits use buttermilk – it’s really that simple! Both ingredients help activate the baking powder and soda for flaky biscuits, although biscuits with sour cream will be more moist. 

Other Scrumptious Biscuit Recipes

A plate of sour cream biscuits.

Sour Cream Biscuits

Flaky and moist sour cream biscuits are a Southern favorite that is ideal for breakfast or as a scrumptious melt-in-your-mouth snack. Stick around to learn how to make them with ease!
No ratings yet
Course: Breakfast, Side Dish
Cuisine: American
Servings: 14 Biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • Baking sheet tray
  • Medium sized bowl
  • Pastry brush
  • whisk
  • 3” round biscuit cutter
  • Baking spray


  • 2 cups flour
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup cold butter cut into pieces
  • 1 ½ cup sour cream
  • 2 Tablespoons heavy cream


  • Preheat your oven to 425 degrees F.
  • Grease a baking sheet tray with baking spray.
  • In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda.
    2 cups flour, ¾ teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda
  • Add the butter to the bowl and rub it into the flour mix using your hands until the butter looks like coarse crumbles.
    ½ cup cold butter
  • Stir in the sour cream until a rough dough forms. Do not over mix or the biscuits will become too tough. Once the dough starts to hold together, stop mixing!
    1 ½ cup sour cream
  • Scoop the biscuit dough onto a lightly floured surface and use your hands to pat the dough down so it is about 1 inch thick. Cut 3” round biscuits using a circle biscuit cutter. Place the biscuits on the greased sheet tray.
  • Once you have cut all the biscuits possible from the dough, gently push it back together and pat it down again so you can cut more circles. Try not to knead the dough too much but just use your hands to shape the dough. This will keep the biscuits soft and fluffy.
  • Brush the tops of the biscuits with the heavy cream then bake in the preheated oven for about 13 minutes. The tops of the biscuits will be golden brown.
    2 Tablespoons heavy cream


  • Sprinkle the tops of the biscuits with a little sugar to make them have a slightly sweet taste.
  • You can use a biscuit cutter up to 5” in size. Just keep in mind the biscuits will take longer to bake. I do not recommend making them thicker than one inch or the dough does not rise quite as well and the biscuits become dense.
  • Divide the biscuit dough into a greased muffin tin and bake the biscuits as directed. Sour cream biscuit muffins are great because they require no rolling at all!


Serving: 1serving | Calories: 180kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 225mg | Potassium: 112mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , ,

About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.