Sour Cream Biscuits

Sour cream biscuits are my go-to when I want something soft, fluffy, and impossibly tender straight out of the oven. The sour cream brings a rich, tangy flavor and incredible moisture to the dough, making these biscuits practically melt in my mouth. Whether I’m serving them with breakfast, alongside soup, or slathered with butter and jam, they always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it takes classic biscuits to the next level. The sour cream replaces some of the butter or milk you’d find in traditional recipes, giving the biscuits a unique richness and a subtle tang that’s absolutely delicious. They’re easy to mix up in one bowl and bake quickly, making them perfect for both everyday meals and special occasions. I never need any fancy tools or techniques—just a few simple ingredients and a hot oven.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, cold and cubed

• Sour cream

• Milk (or buttermilk, for extra tang)

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.

4. I stir in the sour cream and just enough milk to bring the dough together—it should be soft but not sticky.

5. I turn the dough out onto a floured surface, gently pat it into a 1-inch thick round, and cut out biscuits using a round cutter.

6. I place the biscuits on the prepared baking sheet and bake for 12–15 minutes, until golden brown on top.

7. I serve them warm, sometimes brushed with melted butter right out of the oven.

Servings and timing

This recipe makes about 8 to 10 biscuits, depending on the size of my cutter. It takes around 10 minutes to prep and 12–15 minutes to bake, so I can have fresh, warm biscuits on the table in under 30 minutes.

Variations

I sometimes stir shredded cheddar cheese or chopped chives into the dough for a savory twist. For a touch of sweetness, I add a spoonful of honey or sugar and serve them with fruit preserves. If I want a richer biscuit, I use full-fat sour cream, but light versions also work well.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I pop them in a 300°F (150°C) oven for 5–10 minutes or microwave them for about 20 seconds to bring back the softness.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, I’ve swapped in Greek yogurt when I’m out of sour cream. It gives a similar texture and tang, though the flavor is slightly different.

How do I get flaky layers?

I handle the dough as little as possible and fold it over itself a few times before cutting out the biscuits. This helps create layers without overworking it.

Can I freeze the dough?

Absolutely. I cut out the biscuits and freeze them raw on a baking sheet. Once frozen, I store them in a bag and bake straight from the freezer, adding a couple of extra minutes to the baking time.

Do I need to chill the dough?

I don’t always chill it, but if I have time, I pop the cut biscuits into the fridge for 10 minutes before baking. It helps keep them tall and flaky.

What’s the best way to serve these?

I like them warm with butter, jam, or honey. They’re also great alongside soups, stews, or as the base for breakfast sandwiches.

Conclusion

Sour cream biscuits are one of those recipes that feels special but is so simple to make. The sour cream adds unbeatable flavor and texture, making them a step above your everyday biscuit. Once I’ve tasted how tender and delicious they turn out, I always keep sour cream on hand just for these.