Description
Fluffy, tender biscuits with a slight tangy flavor from sour cream. Easy to make and perfect for breakfast, brunch, or alongside soups and stews.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup sour cream
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in sour cream until just combined; do not overmix.
- Turn dough out onto a floured surface and gently knead 3-4 times.
- Pat dough into a 1-inch thick rectangle.
- Using a biscuit cutter, cut out biscuits and place on baking sheet.
- Gather scraps, gently re-roll, and cut additional biscuits.
- Bake for 12-15 minutes or until golden brown.
- Serve warm with butter, jam, or gravy.
Notes
- Keep butter cold for flakier biscuits.
- Do not overwork dough to avoid tough biscuits.
- Store leftovers in an airtight container and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg