If you’re craving a tender, flaky, and delightfully buttery bread, this Sour Cream Biscuits Recipe is exactly what you need to brighten up your kitchen. These biscuits come together quickly with simple ingredients, yet deliver a rich texture and tangy flavor that’s incredibly comforting. Whether you’re serving them warm with breakfast or as a side to your favorite dinner, they’re sure to become a beloved staple in your recipe collection.
Ingredients You’ll Need
The beauty of this Sour Cream Biscuits Recipe is in its simplicity. Each ingredient plays a crucial role, bringing texture, lift, moisture, and flavor to the biscuits, making them irresistibly soft and fluffy.
- 2 cups all-purpose flour: The base of your biscuits, providing structure and tenderness.
- 1 tablespoon baking powder: Gives just the right amount of rise for a fluffy crumb.
- 1/2 teaspoon baking soda: Works with sour cream to create a light, airy texture.
- 1 teaspoon salt: Enhances all the flavors and balances the tanginess.
- 1/4 cup cold unsalted butter, cubed: Cold butter ensures flaky layers and a rich buttery taste.
- 1 cup sour cream: Adds moisture and a tangy depth that makes these biscuits truly special.
How to Make Sour Cream Biscuits Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C) so it’s nice and hot when the biscuits go in—this helps them rise beautifully and brown evenly. Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. This ensures even distribution of the leavening agents and seasoning, which is key to consistent texture and flavor throughout your biscuits.
Step 3: Cut in Cold Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until it resembles coarse crumbs. The cold butter creates those flaky little pockets we all adore in a good biscuit.
Step 4: Add Sour Cream
Stir in the sour cream gently until the dough just begins to come together. Resist the urge to overmix because that can make the biscuits tough—soft, tender dough will give you the fluffiest results.
Step 5: Knead and Shape
Turn the dough out onto a lightly floured surface and knead it gently 3 to 4 times just to bring it together. Pat the dough into a 1-inch thick rectangle—this thickness ensures your biscuits rise tall and are evenly baked.
Step 6: Cut the Biscuits
Use a biscuit cutter to cut your dough into rounds. Place the biscuits close but not touching on your prepared baking sheet. Gather the scraps to gently re-roll and cut out a few more biscuits—no dough goes to waste!
Step 7: Bake to Golden Perfection
Bake the biscuits in your preheated oven for 12 to 15 minutes until they turn a gorgeous golden brown. The smell of baking biscuits will fill your kitchen and make it impossible to wait long before enjoying these treats.
How to Serve Sour Cream Biscuits Recipe
Garnishes
These biscuits shine with a simple spread of creamy butter that melts right into the warm layers. For a sweeter touch, try a spoonful of your favorite jam or honey. If you prefer savory, a dab of herb-infused cream cheese or a drizzle of sausage gravy elevates the experience.
Side Dishes
Sour cream biscuits are incredibly versatile. Pair them with hearty soups like chicken noodle or tomato basil, or alongside scrambled eggs and bacon for a comforting breakfast. They also make a fantastic companion to roasted meats and fresh garden salads at dinner time.
Creative Ways to Present
Try slicing warm biscuits in half and loading them with fried chicken and pickles for an irresistible sandwich. Or use them as a base for mini biscuit pizzas with melted cheese and your favorite toppings. Another fun twist is to cut biscuits into cubes and toast them lightly to create crunchy, buttery croutons perfect for salads or soups.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Sour Cream Biscuits Recipe, store them in an airtight container at room temperature for up to two days. This keeps them soft and ready to enjoy with your next meal or snack.
Freezing
You can freeze unbaked biscuit dough by shaping the dough and placing the cut biscuits on a baking sheet in the freezer. Once solid, transfer them to a freezer bag for up to two months. When ready to bake, just pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.
Reheating
Reheat leftover biscuits in a 350°F (175°C) oven for 5 to 7 minutes to refresh their flaky exterior and warm them through. Avoid microwaving if possible, as it tends to make them chewy rather than tender.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute and will provide a similar tang and moisture. Just make sure it’s plain and full-fat for the best texture.
Why do I need both baking powder and baking soda?
Baking powder and baking soda work together to give the biscuits the perfect rise and crumb. The baking soda reacts with the acidity in sour cream, while the baking powder provides additional leavening for fluffiness.
How do I achieve flaky layers in the biscuits?
Keeping the butter cold and cutting it into the flour until it forms coarse crumbs is key. Also, handling the dough gently and not overmixing helps maintain those tender, flaky layers.
Can I make these biscuits dairy-free?
For a dairy-free version, swap the butter for a plant-based alternative and use a non-dairy sour cream substitute. The texture might vary slightly, but the biscuits will still be delicious.
What is the best way to reheat leftovers?
Reheating in the oven is best for preserving the biscuit’s texture. Wrap them in foil or place them on a baking sheet to warm until heated through and delightfully soft again.
Final Thoughts
There’s something truly special about the humble biscuit elevated by the tang of sour cream, and this Sour Cream Biscuits Recipe hits that sweet spot perfectly. I promise once you try making these, they’ll become your go-to for any meal that calls for a warm, comforting bread. So grab your ingredients and have fun baking these little golden wonders—you won’t regret it!
Print
Sour Cream Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and tender sour cream biscuits made from scratch with simple ingredients. These homemade biscuits are quick to prepare, featuring a perfect golden crust and soft, buttery interior. Ideal for breakfast or as a side to any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1/4 cup cold unsalted butter, cubed
- 1 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs. This helps create a flaky texture in the biscuits.
- Add Sour Cream: Stir in the sour cream gently until just combined, taking care not to overmix which can toughen the biscuits.
- Shape Dough: Turn the dough out onto a floured surface and gently knead it 3-4 times to bring it together without overworking. Then pat it into a 1-inch thick rectangle.
- Cut Biscuits: Use a biscuit cutter to cut out biscuits from the dough and place them on the prepared baking sheet, spacing them slightly apart.
- Re-roll Scraps: Gather the dough scraps, gently re-roll, and cut out additional biscuits to minimize waste.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until they turn golden brown on top.
- Serve: Remove from the oven and serve warm with butter, jam, or gravy for a delicious accompaniment to any meal.
Notes
- Be careful not to overmix the dough to keep biscuits light and fluffy.
- Use cold butter to create flaky layers inside the biscuits.
- For a richer flavor, you can brush the tops with melted butter after baking.
- If you don’t have a biscuit cutter, use a round glass or cookie cutter.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
