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Sour Cream Biscuits

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These sour cream biscuits are soft, fluffy, and buttery with a subtle tang from sour cream, making them the perfect quick homemade bread for soups, stews, or breakfast.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 biscuits
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut in the cold butter with a pastry cutter or your fingertips until mixture resembles coarse crumbs.
  4. Stir in sour cream and gradually add milk until a soft dough forms.
  5. Turn dough onto a lightly floured surface and gently pat it out to about 1-inch thickness.
  6. Cut biscuits with a round cutter or knife and place on the prepared baking sheet.
  7. Bake for 12–15 minutes, until golden brown on top. Serve warm.

Notes

  • Add shredded cheddar and chives for a savory variation.
  • For sweet biscuits, add 1–2 tbsp sugar and serve with jam or honey.
  • Brush tops with melted butter or garlic butter after baking for extra flavor.
  • Store at room temperature up to 2 days or in the fridge up to 5 days.
  • Freeze up to 2 months; reheat in oven before serving.

Nutrition

Find it online: https://allcookedup.com/sour-cream-biscuits/