Sour Cream Biscuits

Introduction

Hey there, biscuit lover! If you’ve been hunting for that perfect biscuit recipe—fluffy, tender, with just the right buttery bite—you’re in luck. These Sour Cream Biscuits are the ultimate comfort food that feels homemade but comes together in a snap. The sour cream adds a subtle tang and incredible moisture that makes each bite melt in your mouth. Trust me, once you try these, you’ll wonder how you ever lived without them.

Whether it’s breakfast, a cozy dinner side, or a snack with a dollop of jam, these biscuits are your new go-to. Plus, they’re super forgiving and easy to whip up even on a busy day. Ready to roll up your sleeves and bake some love? Let’s do this!

Why You’ll Love Sour Cream Biscuits

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a lazy weekend brunch or impressing guests at dinner, here’s why these biscuits steal the spotlight:

Versatile: Perfect with butter and honey or alongside your favorite soups and stews.

Budget-Friendly: Uses simple, everyday pantry staples.

Quick and Easy: Whisk up the dough and bake in under 30 minutes.

Customizable: Add herbs, cheese, or spices to make them your own.

Crowd-Pleasing: Soft, flaky, and tender—everyone will ask for seconds.

Ingredients in Sour Cream Biscuits

Here’s what you need for these irresistible biscuits:

All-Purpose Flour: The base for a tender crumb.

Baking Powder: Gives the biscuits their lift.

Baking Soda: Works with the sour cream to help the biscuits rise.

Salt: Enhances all the flavors.

Cold Butter: Creates flaky layers and rich flavor.

Sour Cream: The magic ingredient for moisture and tang.

Instructions

Let’s dive into the steps to create these buttery, fluffy biscuits:

Preheat Oven

Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

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

Cut in Butter

Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs.

Add Sour Cream

Fold in the sour cream until just combined—don’t overmix!

Shape Biscuits

Turn dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Fold dough over itself a couple of times for flaky layers, then pat out again.

Cut and Place

Use a biscuit cutter or glass to cut out rounds. Place them close together on the baking sheet for soft sides or spaced apart for crispier edges.

Bake to Perfection

Bake for 12-15 minutes, until golden brown on top.

Cool Slightly and Enjoy

Let biscuits cool for a few minutes, then serve warm with butter, honey, or your favorite jam.

Nutrition Facts

Servings: Makes about 8-10 biscuits
Calories per biscuit: Approximately 150

Preparation Time

Prep Time: 10 minutes
Bake Time: 12-15 minutes
Total Time: Around 25 minutes

How to Serve Sour Cream Biscuits

These biscuits are pure magic with:

Breakfast Classics: Serve alongside eggs, bacon, or sausage.

Soups and Stews: A perfect dunker for hearty bowls.

Jam and Honey: Sweeten your snack or breakfast with a spread.

Sandwiches: Use as a base for breakfast sandwiches or sliders.

Additional Tips

Keep Butter Cold: Chilled butter ensures flaky layers.

Don’t Overwork Dough: Mix until just combined to keep biscuits tender.

Try Flavored Add-Ins: Fresh chives, shredded cheddar, or garlic powder add a tasty twist.

Store Leftovers: Keep in an airtight container for up to 2 days; reheat gently.

Freeze for Later: Freeze unbaked biscuits on a tray, then transfer to a bag and bake fresh when needed.

FAQ Section

Q1: Can I substitute sour cream?
A1: Yes! Greek yogurt is a great substitute with similar tang and moisture.

Q2: Can I make these gluten-free?
A2: Use a gluten-free flour blend that’s good for baking.

Q3: How do I keep biscuits fluffy?
A3: Handle the dough gently and don’t overmix.

Q4: Can I use salted butter?
A4: Yes, just reduce the added salt slightly.

Q5: Can I make drop biscuits instead?
A5: Absolutely! Drop spoonfuls of dough onto the baking sheet and bake.

Q6: How long do biscuits stay fresh?
A6: Best eaten within 2 days stored at room temperature.

Q7: Can I add cheese?
A7: Yes, shredded cheddar or parmesan makes a delicious addition.

Q8: Should I chill the dough?
A8: Not necessary, but chilling can help the butter firm up for extra flakiness.

Q9: Can I bake these in a cast iron skillet?
A9: Yes! It creates a nice crust and keeps the biscuits soft inside.

Q10: How do I get flaky layers?
A10: Folding the dough a few times and using cold butter helps create flaky layers.

Conclusion

These Sour Cream Biscuits are everything you want in a biscuit—flaky, tender, buttery, and just a little tangy. They’re quick to whip up, incredibly satisfying, and super versatile for any meal. So go ahead, bake a batch, slather them with butter or jam, and savor every warm, comforting bite. You’ve officially found your new biscuit recipe soulmate!

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