Made with only a few simple ingredients, these sour cream biscuits bake up extra tender and fluffy. Serve these biscuits with honey or jam to complete your breakfast menu!
You will not believe how easily and quickly these biscuits come together! The sour cream provides all the fat you need in this biscuit dough so there is no cutting butter into the dough required. These biscuits are also incredibly soft and tender thanks to the sour cream.
As a girl who was born and raised in Mississippi, I would say I know a thing or two about a good biscuit. I'm especially fond of buttermilk biscuits, but these sour cream biscuits may become my new favorite! If you're crazy about biscuits like me, don't forget to also check out our Strawberry Buttermilk Biscuits, Sun-Dried Tomato, Cheddar, and Herb Biscuits, and our Blueberry Butter Swim Biscuits!
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Ingredients You Need To Make This Recipe
- All-purpose flour. All-purpose flour is the best flour for making biscuits because the protein content is not too high or too low, which results in the most tender and fluffy biscuits. I recommend using good-quality flour such as White Lily or Bob's Red Mill. Be sure to measure your flour correctly by measuring it with a kitchen scale or by using the spoon and level method.
- Granulated sugar. Although these biscuits are not sweet, a small amount of sugar is added to the dough to highlight the flavors of the other ingredients.
- Baking powder and baking soda. These are the leavening agents used to make the biscuits rise. Be sure your baking powder and baking soda are no more than six months old. Old leavening agents can result in dense biscuits.
- Salt. A small amount adds just the right amount of flavor to the biscuits and also brings out the flavors of the other ingredients.
- Sour cream. This is the key ingredient in these biscuits. The sour cream provides almost all the fat and moisture for these biscuits and helps them turn out incredibly tender and fluffy.
- Buttermilk. Only a small amount of butter is added to the dough to provide additional moisture and to help make shaping the biscuits easier.
- Unsalted butter. Once the biscuits are taken out of the oven, brushing the tops with a good amount of melted butter adds the perfect finishing touch!
How To Make This Recipe
- Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.
- Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.
- Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.
- Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.
- Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!
Variations and Substitutions
There are a few different ways that you can make these sour cream biscuits. Some recipes incorporate butter into the dough along with sour cream for added flavor. Some recipes also call for an egg in the dough for additional moisture. Feel free to try these biscuits with either of these variations to see which you like best.
One substitution I do not recommend is using low-fat sour cream. The biscuit dough needs fat to "shorten" the gluten strands in the flour and give the biscuits a light and fluffy texture. Use full-fat sour cream for these biscuits, especially since this recipe does not include butter or shortening.
Tips for The Fluffiest Biscuits
- Measure your flour properly! I highly recommend using a kitchen scale to weigh your flour for accurate measuring. If you do not have a kitchen scale, measure the flour by fluffing it with a fork, spooning it into the measuring cup, and leveling it off with a knife. Too much or too little flour can ruin the texture of your biscuits.
- Do not overmix the dough. When the sour cream and buttermilk are added to the flour, mix the dough just until all of the flour is moistened and it can be pressed together into a ball. Overmixing the dough at this stage can result in a tough biscuit.
- Do not twist the biscuits cutter or glass when cutting out the biscuits. Doing so can seal the edges of the biscuits, preventing them from rising properly and giving you those tall, Instagram-worthy biscuits!
- Place the biscuits closely together on the baking sheet. This gives the biscuits no room to spread out, helping them to rise tall instead.
Make-Ahead and Storage Instructions
This biscuit dough can be prepared a day or two in advance, shaped into a disc, and refrigerated until ready to bake. Wrap the dough tightly in plastic wrap to store.
Leftover sour cream biscuits can be stored in an airtight container or zip-top bag at room temperature for 2 days, or in the refrigerator for 7 days.
What To Serve With Sour Cream Biscuits
These biscuits make a fabulous accompaniment to any breakfast or brunch menu! You can also serve these biscuits with lunch or dinner and they make an amazing sandwich. Try these biscuits with some of the following:
- A simple breakfast of eggs and bacon or sausage
- Breakfast skillet with eggs, meat, and potatoes
- Fruit jam such as homemade apple jam
- Blackened catfish and grits
- Gumbo
- Sausage and biscuit sandwich
- Strawberry shortcake
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📖 Recipe
Easy Homemade Sour Cream Biscuits
Equipment
Ingredients
- 2 cups all-purpose flour weighed with a kitchen scale or spooned and leveled
- 1 tablespoon granulated sugar
- 3 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup sour cream
- ¼ cup buttermilk
- 2 tablespoons butter unsalted, melted, for brushing tops
Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.
- Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.
- Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.
- Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.
- Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!
Notes
- I highly recommend using a kitchen scale to weigh your flour for accurate measuring. If you do not have a kitchen scale, measure the flour by fluffing it with a fork, spooning it into the measuring cup, and leveling it off with a knife.
- Leftover sour cream biscuits can be stored in an airtight container or zip-top bag at room temperature for 2 days, or in the refrigerator for 7 days.
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