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 your a snack.
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 a 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 fraggy, cumbley 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.
Did you make this easy sour cream biscuit recipe? Share with me on social media to see how they turned out.