Some mornings just call for warm, buttery biscuits fresh from the oven. My Sour Cream Biscuits are the definition of comfort: soft, tender, and incredibly easy to make with just three simple ingredients. This recipe came from an old church cookbook I found tucked in a thrift store, and it's become my favorite go-to when I want something quick and satisfying.
Perfect alongside scrambled eggs, with a slather of jam, or topped with sausage gravy, these biscuits come together in under 30 minutes. Whether you’re a seasoned baker or just starting out, you’ll love how foolproof and delicious they are.
Why You’ll Love This Recipe
- Only 3 Ingredients: Self-rising flour, butter, and sour cream—that’s it!
- Quick and Easy: From mixing bowl to table in just 25 minutes.
- Soft and Tender Texture: Thanks to the richness of the sour cream.
- Versatile: Great with sweet or savory toppings.
- No Special Equipment Needed: Just a bowl, fork, and biscuit cutter.
- Perfect for Beginners: Almost impossible to mess up.
Ingredients You'll Need
- 1 cup self-rising flour
- ½ cup butter, softened
- ½ cup sour cream
Tips and Substitutions:
- Use full-fat sour cream for the best flavor and texture.
- Substitute Greek yogurt for a tangier variation.
- If you don’t have self-rising flour, make your own: 1 cup all-purpose flour + 1 ½ teaspoon baking powder + ¼ teaspoon salt.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Make the Dough
In a large mixing bowl, combine the self-rising flour and softened butter. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Step 3: Add Sour Cream
Stir in the sour cream just until the dough comes together. Do not overmix.
Tip: The dough will be soft and slightly sticky—that’s perfect!
Step 4: Shape the Biscuits
Turn the dough out onto a lightly floured surface. Knead gently 2–3 times, then pat or roll the dough to about ¾-inch thickness.
Step 5: Cut and Place
Cut out biscuits using a floured 2-inch biscuit cutter. Place on the prepared baking sheet with the sides touching for soft edges, or spaced apart for crispier sides.
Step 6: Bake
Bake for 12–15 minutes, or until golden brown on top.
Tip: For an extra golden finish, brush the tops with melted butter before baking.
Serving and Storage Tips
Serve these biscuits warm from the oven with butter, jam, honey, or your favorite gravy. They’re also delicious with ham, fried chicken, or as the base for a breakfast sandwich.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a low oven or microwave before serving.
Helpful Notes
- Cold Ingredients Matter: Keep the butter and sour cream cold for the best flakiness.
- Don’t Overwork: Mix and knead just enough to bring the dough together.
- Double It: This recipe doubles beautifully for larger gatherings.
- Freeze for Later: Freeze unbaked biscuits on a tray, then store in a bag. Bake from frozen, adding a few extra minutes.
Frequently Asked Questions
- Can I make these biscuits ahead of time?
Yes! Shape and freeze the dough, then bake directly from frozen. - What if I don’t have self-rising flour?
You can make your own using all-purpose flour and baking powder (see substitutions above). - Why are my biscuits tough?
Likely from overmixing or over-kneading. Handle the dough gently. - Can I use margarine instead of butter?
It’s not recommended—real butter gives the best flavor and texture. - Can I make drop biscuits instead?
Yes! Just scoop dough by spoonfuls onto the baking sheet and bake as directed. - Can I add cheese or herbs?
Absolutely! Mix in ½ cup shredded cheese or 1 tablespoon fresh herbs for extra flavor.
Final Thoughts
These Sour Cream Biscuits are as easy as they are delicious. Whether you’re whipping up a quick breakfast, a comforting dinner side, or a simple treat to share, they deliver flaky, tender goodness every time. The best part? You likely have everything on hand already.
Have you made these biscuits before? What’s your favorite topping or twist? I’d love to hear your biscuit story!
Sour Cream Biscuits
Ingredients
- 1 cup self-rising flour
- ½ cup butter softened
- ½ cup sour cream
Tips and Substitutions:
- Use full-fat sour cream for the best flavor and texture.
- Substitute Greek yogurt for a tangier variation.
- If you don’t have self-rising flour make your own: 1 cup all-purpose flour + 1 ½ teaspoon baking powder + ¼ teaspoon salt.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Make the Dough
- In a large mixing bowl, combine the self-rising flour and softened butter. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Step 3: Add Sour Cream
- Stir in the sour cream just until the dough comes together. Do not overmix.
- Tip: The dough will be soft and slightly sticky—that’s perfect!
Step 4: Shape the Biscuits
- Turn the dough out onto a lightly floured surface. Knead gently 2–3 times, then pat or roll the dough to about ¾-inch thickness.
Step 5: Cut and Place
- Cut out biscuits using a floured 2-inch biscuit cutter. Place on the prepared baking sheet with the sides touching for soft edges, or spaced apart for crispier sides.
Step 6: Bake
- Bake for 12–15 minutes, or until golden brown on top.
- Tip: For an extra golden finish, brush the tops with melted butter before baking.
Notes
- Cold Ingredients Matter: Keep the butter and sour cream cold for the best flakiness.
- Don’t Overwork: Mix and knead just enough to bring the dough together.
- Double It: This recipe doubles beautifully for larger gatherings.
- Freeze for Later: Freeze unbaked biscuits on a tray, then store in a bag. Bake from frozen, adding a few extra minutes.
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