Make these mini sour cream biscuits with regular flour as an appetizer, side or base for a creamy country gravy. This southern treat and foodie favorite and delicious and easy to make.
These easy sour cream biscuits are a foodie favorite. Super easy to make and just as delicious, these biscuits are easy to make for dinner or for a snack.
- Sour Cream: Use full-fat or lite sour cream for this recipe. The sour cream will act as a binder and as flavor for these biscuits.
- All-Purpose Flour: Add in your all-purpose flour (also known as regular flour) as your base for this recipe.
- Baking Powder and Baking Soda: Both of these are a leavening agents that will help the dough rise as it bakes in the oven.
- Chilled Butter: Adding in cold butter is the most important step in this recipe. Without chilled butter, you will not have a flaky biscuit.
- Sugar: Balance the saltiness and cut through the fattiness of these mini biscuits by adding a touch of sugar to the dough.
How to Make Mini Biscuits
Making these sour cream biscuits will only take you a couple minutes.
Before you get started, preheat your oven to 400°F.
Then, cube your cold butter and set aside. Add the all-purpose flour (also known as regular flour), sugar, salt and baking power and baking soda to a large mixing bowl. Mix the dry ingredients well and then add in the butter.
Use your hands to break up the butter into the flour. When you are finished with the butter and flour, it should be a very crumbly mixture. Once the butter is well combined, add in the sour cream. The dough should begin to come together.
Knead the dough on a floured surface until it begins to slightly stick together. It will still be falling apart slightly – this is good and means it will make a flaky biscuit.
Once you have a loaf made out of your dough, begin cutting your biscuits out of the loaf and place onto a greased baking sheet. Brush the tops of the biscuits with melted butter. Bake the biscuits for about 15 minutes or until golden brown.
What to Add to the Biscuits
One of the best parts of these biscuits is that you can incorporate almost any ingredient to change the flavor. You could add green onion to make this recipe a sour cream & onion biscuit, or you could stir in a raspberry jam to make it a more sweet, almost scone-like dessert.
I’ve enjoyed eating these with pork chops for dinner in the evenings and with lemon curd in the mornings for an easy and quick breakfast.
These biscuits are the perfect blank canvas for almost anything. You can make an easy sausage country gravy for a hearty southern breakfast or make lemon curd for those with a sweet tooth. In the past, I’ve served these as a simple side with pork chops for dinner.
Tips for Rolling Out the Dough
While making dough of any kind often seems daunting, I promise this dough is easy.
Make sure that you have cold butter straight out of the fridge. Cut your butter into small cubes and add it to your dry ingredients. Use your hands to smash the butter into fraggly, crumbly bits into the dry ingredients. Mix the butter and flour mixture together until the butter has been smashed down and there are lots of shards and pea-sized bits. The butter will be cold and stiff at first, but after working with it for a few minutes, it will begin to soften. This is the most labor-intensive part of the biscuit-making process.
After smashing down the butter, add in your sour cream. You should be able to just fold it in.
Move the dough onto a floured surface and continue folding it together. It will be crumble-y, but this is normal. Just press it back together. Once you have a loaf that is about 1-inch thick, cut out your biscuits. There is no rolling pin required for this recipe- just continue folding until it all comes together.
After baking, these easy sour cream biscuits can be stored in an airtight container for about three days before they begin going stale. You can also freeze them after baking for up to 4 months.
Common Questions about Making Biscuits
Can you use sour cream to make biscuits?
Yes! Sour cream is a main ingredient in this recipe. It adds moisture and flavor to the biscuits. Sour cream is also a great bonding agent.
My biscuits are not as flaky as I was expecting, what did I do wrong?
You have to use very cold butter for this recipe. When you use cold butter, it allows it to melt slowly in the oven, creating those flaky layers that everyone is looking for when they tear open a biscuit.
Can I add anything else to this recipe?
Yes! You can add anything you’d like to this recipe. Since it’s a “standard” biscuit recipe, you can add your favorite toppings to this biscuit. Turn this recipe into “sour cream and onion” biscuits by adding in chopped green onions, or add in a swirl of raspberry or strawberry jelly just before turning the dough into a square for cutting.
Can I make these biscuits bigger?
Yes! Instead of cutting the dough into small pieces, cut the dough into larger pieces, around 2 to 3 inches by 2 to 3 inches. This will make a larger, more substantial biscuit.
What is the best way to store my biscuits?
The best way to store your biscuits is in an airtight container in the fridge. They will last in an airtight container for up to 7 days.
What is the best way to reheat my biscuits?
The best way to reheat your biscuits is to reheat in the oven. This will rewarm the butter and make them warm again – although they are best fresh from the oven!
Did you make this easy sour cream biscuit recipe? Share with me on social media to see how they turned out.