MENU
 
 
  • Easy Sour Cream Biscuits

    16 votes
    Easy Sour Cream Biscuits
    Prep: 15 min Cook: 8 min Servings: 12
    by Salad Foodie
    386 recipes
    >
    Quick to the table because there's no cutting of shortening into flour mixture. Just stir in sour cream, knead lightly, pat out, cut and bake. Couldn't be simpler to get homemade biscuits on the table. I like to use up the tail end of the sour cream this way.

    Ingredients

    • 2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sour cream
    • 4 tablespoons milk (may need an additional tablespoon to wet sufficiently)
    • Additional flour to knead

    Directions

    1. Set oven to 425 degrees F.
    2. Measure flour, baking powder, baking soda, salt, sour cream and milk into bowl. Stir lightly until combined, adding a little more milk if needed to hold dry ingredients together.
    3. Flour bread board lightly and push dough onto it. Flour hands and knead gently 8-10 times.
    4. Pat dough out until it is about 1/2" to 3/4" thick. Cut with floured biscuit cutter and place on ungreased baking sheet.
    5. Bake about 8 minutes until golden brown. Remove from pan to cooling rack.
    6. Yield: 11-12 biscuits, depending on diameter of cutter.

    Similar Recipes

    Reviews

    • myra byanka
      myra byanka
      Made them this a.m. Yum.

      Thanks,

      Myra
      • Lesley Varwig
        Lesley Varwig
        First try they turned out great and stayed fresh for two days
        1
        • Judy Tarver
          Judy Tarver
          will try soon
          • gracie
            gracie
            I just tried this recipe and it is amazing. I've never been able to find a light flaky biscuit recipe that didn't have shortening and butter. These bicuits were delicious!! Knead very lightly over kneading will make them tough. I didn't roll them out just took small handfulls rolled in a ball then flattened out a little. Don't use light sour cream, they won't taste the same.
            1
            • Redneck Mike
              Redneck Mike
              Like this recipe..
              Cook them yesterday ,wife <3 it
              • joeyde@citlink.net
                Cant wait to try this recipe !!











                • Becky
                  Becky
                  I haven't tried this yet ,but would love to make a low fat version.

                  Comments

                  • gracie
                    gracie
                    This recipe is fantastic!! The best biscuits I've ever had. I would not use light sour cream. I didn't roll them just rolled handfull of dough in balls and placed on cookie sheet and flattened a little with my fingers. The less you handle the dough the more flaky they will be. These biscuits are really delicious. Instead of salt I added garlic powder to help reduce sodium content.
                    • Salad Foodie
                      Salad Foodie
                      Thanks for your review Gracie, and I like your suggestions to make them healthier and easier to prepare.
                    • ShaleeDP
                      ShaleeDP
                      So nice.. would be cool to try.
                      • Salad Foodie
                        Salad Foodie
                        I use all-purppose unbleached flour. Yes I have cut them too with a sharp knife, which cuts them cleaner without depressing the sides as a glass does. But I always remember mom using a glass in a pinch to cut out biscuits and there's such a variety of sizes that way too. I hope you like trying them out. So much tastier than store bought.
                        • Veronica Gantley
                          Veronica Gantley
                          WOW! I cant wait to try these. Did you use White Lily flour. That is all I use for my biscuits. Next time I make biscuits I will try it with sour cream. I also cut my biscuits because I can never find my cutters. Sometimes I use a glass.

                          Leave a review or comment