Sour Cream Biscuits

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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!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Side Dish

Cuisine: American

Keyword: Sour Cream Biscuits

Servings: Biscuits

Calories: 180kcal

Author: Kasey Schwartz

Equipment

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

Ingredients

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

Instructions

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

Notes

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!

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