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 flourmake 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.