Easy Sour Cream Biscuits

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.

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.

Easy Sour Cream Biscuits

5 from 1 vote

Recipe by Sarah Course: Easy Recipes, Freezer Friendly, Quick & Easy, Side Dish

Servings

20

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

95

kcal

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.

Ingredients

• 2 1/2 cups all purpose flour

• 1 1/4 cups sour cream

• 11 tbsp chilled butter

• 2 tsp salt

• 1 1/2 tsp sugar

• 1 3/4 tsp baking powder

• 1/2 tsp baking soda

Directions

• Prep your ingredients. Melt one tablespoon of butter in a small dish and set aside. Cube the remaining 10 tablespoons of butter into half-inch pieces. Preheat your oven to 400 degrees.
• Mix dry ingredients together. Mix dry ingredients into a large bowl and whist together. Add the butter and crumble the chilled butter in between your fingers until a dough begins to form. The pieces of butter should be smashed and about the size of a pea.
• Add your sour cream. Mix together and the dough will begin to come together.
• Push dough together. Move your dough onto a floured surface – it should make about a 9” x 13 ” loaf. The dough should be about 1” thick. Cut the biscuits into pieces that are 1” x 1” and place on a greased baking sheet.
• Brush butter. Melt remaining tbsp of butter. Brush with top of the unbaked biscuits with the melted butter. 
• Bake. Bake at 400 degrees for about 15 minutes. Serve immediately or let cool and store in an airtight container.

Notes

• Add in jam, chives or another sweet or savory ingredient to customize these biscuits 

Did you make this easy sour cream biscuit recipe? Share with me on social media to see how they turned out.