Sour Cream Biscuits
Fluffy, tender, and irresistibly buttery, these homemade Sour Cream Biscuits are the ultimate comfort food for any occasion. Made with a handful of pantry staples like all-purpose flour and baking powder, these biscuits get their rich flavor and moist, melt-in-your-mouth texture from the addition of tangy sour cream and cold, cubed butter. The simple yet foolproof method involves minimal kneading to ensure the dough stays light and airy, while a quick bake at 425°F delivers golden-brown perfection in just 15 minutes. Perfect for breakfast, brunch, or as a dinner side, serve these biscuits warm with a smear of butter, a dollop of jam, or your favorite savory spread. Easy to prepare and endlessly satisfying, this recipe is a true crowd-pleaser that will become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 1 cup sour cream
- 2 tablespoons milk (optional, for brushing)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt to combine and aerate the dry ingredients.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, forks, or your hands to cut in the butter until the mixture resembles coarse crumbs. Small pea-sized pieces of butter should remain visible.
Stir in the sour cream with a fork until the dough begins to come together. If the dough feels too dry, you can add 1-2 teaspoons of milk, but be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Knead it gently just a few times to bring it together into a cohesive ball. Avoid over-kneading to prevent tough biscuits.
Pat the dough into a circle or rectangle about 1 inch thick. Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Lightly press together any scraps to cut more biscuits, but try not to handle the dough too much.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
If desired, brush the tops of the biscuits with milk for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
Remove from the oven and let cool slightly before serving warm. Enjoy with butter, jam, or your favorite toppings!
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 18.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
