Name: Sour Cream Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 cup (1 stick) cold butter, cubed; 3/4 cup sour cream; 1/4 cup milk (as needed to form dough)

These sour cream biscuits are soft, fluffy, and buttery with just the right amount of tang from the sour cream. I love making them when I want a quick homemade bread that pairs perfectly with soups, stews, or breakfast spreads.

Sour Cream Biscuits

Why You’ll Love This Recipe

I enjoy this recipe because the sour cream makes the biscuits extra tender and moist without much effort. They’re simple to prepare, bake quickly, and always come out beautifully golden. I can serve them plain with butter, drizzle them with honey, or split them open for sandwiches. They’re versatile, comforting, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
butter (cold and cubed)
sour cream
milk

Directions

I preheat my oven to 425°F (220°C).
I whisk together flour, baking powder, baking soda, and salt in a large bowl.
I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks crumbly.
I stir in sour cream and just enough milk to form a soft dough.
I turn the dough onto a lightly floured surface and gently pat it out.
I cut biscuits with a round cutter and place them on a baking sheet.
I bake for 12–15 minutes, until the tops are golden brown.

Servings and timing

This recipe makes about 8–10 biscuits, depending on the size of the cutter. The prep time usually takes me around 15 minutes, and baking takes about 15 minutes, so they’re ready in 30 minutes total.

Variations

Sometimes I add shredded cheddar cheese and chopped chives for a savory twist. If I’m craving something sweeter, I stir in a spoonful of sugar and serve the biscuits with jam. I also like brushing the tops with melted butter or garlic butter right after baking for extra flavor.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 350°F (175°C) for about 5 minutes, which keeps them soft and fluffy. They can also be frozen for up to 2 months and reheated directly from frozen.

FAQs

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough, cut the biscuits, and refrigerate them for up to a day before baking.

Do I need a biscuit cutter?

No, I often just cut squares with a knife or use a glass if I don’t have a cutter handy.

Can I use Greek yogurt instead of sour cream?

Yes, I replace sour cream with full-fat Greek yogurt when that’s what I have on hand.

How do I make the biscuits extra flaky?

I handle the dough gently and avoid overmixing. Keeping the butter cold also helps create flaky layers.

Can I make them drop biscuits instead?

Yes, I sometimes just scoop spoonfuls of dough onto the baking sheet instead of rolling and cutting. They bake up beautifully.

Conclusion

I love baking sour cream biscuits because they’re quick, easy, and incredibly delicious. They come out soft, buttery, and versatile enough to serve with savory or sweet toppings. Whether I’m pairing them with a bowl of soup or enjoying them warm with honey, they always hit the spot.