Easy Sour Cream Biscuit Recipe made from scratch in minutes. Perfect soft, flaky texture with fantastic buttery flavor. This will be your new favorite biscuit recipe! Updated with expert advice on how to make the best homemade biscuits.
Our Homemade Biscuits are fantastic served with Creamy Vegetable Soup, Zuppa Toscana or The Best Slow Cooker Beef Stew. Try our Easy Apple Dumplings or Chocolate Coca Cola Cake for dessert!
MY LATEST RECIPES
We love having fresh bread with dinner, but sometimes I just don’t have time to make it from scratch. Enter my favorite biscuit recipe! These are so simple to make and they have great texture and flavor. Don’t let the sour cream scare you either. You can’t taste it but it adds a nice flaky texture without requiring 2 lbs of lard. Doesn’t sour cream sound better than lard? I think so too.
How to Make Homemade Biscuits
Making homemade biscuits is very easy! You don’t need an electric mixer or any special tools (although I do love my Ateco Biscuit Cutters!) Keep it fast and simple!
Here are a few tips on how to make the best homemade biscuits:
- Do NOT overmix! Just use a mixing bowl and a rubber scraper or spoon. Don’t use any type of en electric mixer as it’s incredibly easy to over mix the dough. Aim to mix the dough about 15 times and that’s it! I find it usually takes about 15 turns of the rubber scraper to get the ingredients incorporated.
- Grating the butter really makes your life so much easier. I promise! It’s super fast and works really, really well for biscuit recipes. Just use a basic cheese grater and make sure your butter is cold. Grated butter adds a wonderful texture and flavor to these biscuits.
- Remember that the dough will be STICKY. Sticky dough yields soft, delicate biscuits with amazing texture. Don’t add a lot of flour when you’re patting the dough out and cutting it into biscuits. Use just enough to be able to cut the biscuits out into circles, that’s it. Yes it gets a bit messy. It’s okay, it will all be worth it! I like to spray my countertop with non-stick spray before I transfer the dough out on top of it, so that I use even less added flour.
- As with most baked goods, be sure to not over bake! That’s one quick way to have hard, dry biscuits, blech!
Ingredients Needed for Sour Cream Biscuit Recipe
To make Sour Cream Biscuits, you’ll need:
–1 egg
–1 cup sour cream
–1 TBSP sugar
–1/4 cup butter
–2 cups all purpose flour
–1 tsp baking powder
–1/2 tsp baking soda
–3/4 tsp salt
How to make Homemade Biscuits
To make Homemade Biscuits, first you’ll need to preheat the oven to 400 degrees F. Spray an 8×8 baking pan with non-stick cooking spray and set aside.
Crack egg in a bowl and beat with a fork. Add the sour cream and sugar.
Grate the cold butter into the mixing bowl. Grating butter is a super fast way to mix small chunks of butter into the dough without taking time to roll the dough multiple times. As a matter of fact, you don’t roll the dough out at all with this recipe! Add in the remaining dry ingredients and stir just until mixed. Dough will be sticky.
How to shape Homemade Biscuits
Lightly flour a counter top and use a rubber scraper to scrape the dough out from the bowl. Sprinkle some additional flour on top and lightly knead a few times. Shape it into a mound and pat dough out to 1 1/2″ thickness. I just use my hands!
Spray biscuit cutters with non-stick spray. If you don’t have cutters, you can use the open end of a cup, canning jar rings or simply cut them with a knife and form balls. Cut dough to form 9 biscuits. If you have leftover dough, divide it up, pat each piece flat and place it on the underside of each of the 9 biscuits.
Place the biscuits in the greased pan with the sides of the biscuits almost or barely touching. Pat the tops down slightly so that they’re smoother on top. Bake 15 minutes at 400 degrees. Serve warm topped with our Strawberry Freezer Jam. Yum!
Yields 9 biscuits. For more roll-like biscuits, add an extra egg!
Easy Sour Cream Biscuits made from scratch in minutes with common ingredients. Perfect soft, flaky texture with fantastic butter flavor. This will be your new favorite biscuit recipe!
- 1 egg
- 1 cup sour cream
- 1 TBSP sugar
- 1/4 cup butter
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- Preheat the oven to 400 degrees F. Spray an 8x8 baking pan with non-stick cooking spray, if needed.
- Crack egg in a bowl and beat with a fork. Add the sour cream and sugar. Grate the cold butter into the mixing bowl. Add in the remaining dry ingredients and stir just until mixed. Dough will be sticky.
- Lightly flour a counter top and use a rubber scraper to scrape the dough out from the bowl. Sprinkle some additional flour on top and lightly knead a few times. Shape it into a mound and pat dough out to 1 1/2" thickness. I just use my hands!
Spray biscuit cutters with non-stick spray. If you don't have cutters, you can use the open end of a cup, canning jar rings or simply cut them with a knife and form balls. Cut dough to form 9 biscuits. If you have leftover dough, divide it up, pat each piece flat and place it on the underside of each of the 9 biscuits.
Place the biscuits in the greased pan. Pat the tops down slightly so that they're smoother on top. Bake 15 minutes at 400 degrees. Serve warm topped with our Strawberry Freezer Jam. Yum!
Yields 9 biscuits. For more roll-like biscuits, add an extra egg!
Can you freeze Homemade Biscuits?
Yes, you can freeze homemade biscuits in an airtight container for up to 1 month. I find after that 4 week mark, the texture and flavor of the biscuits suffer.
Can you freeze homemade biscuit dough?
Yes, you can freeze the unbaked homemade biscuit dough that’s been shaped into biscuits. Simply place the formed biscuits on a parchment lined baking tray and freeze for several hours. Once solid, transfer to an airtight container and freeze for 2-3 months. Once you’re ready to bake the biscuits, place them in an 8×8 greased pan and let them sit out several hours, until thawed. Proceed with the rest of the recipe, baking for 15 minutes at 400 degrees F.
Codojedzenia says
Very taste biscuits
Vickie says
I substituted coconut oil for the butter and labne, a thick, strained Greek yogurt for sour cream. Added two tablespoons freeze dried chives. I liked the egg. That was new to me. Thank you for the recipe. Lad I found your site. Look forward to trying other recipes.
Jessica says
Your alterations sound great- so glad you enjoyed the recipe!
Michelle says
I grew up eating biscuits (similar to these) at least once a week for breakfast, and now I make them for my kids regularly. I tried your version and they are AMAZING! There’s nothing quite like fresh biscuits straight from the oven to start your morning!
SallyO says
I used low-fat sour cream and these were FANTASTIC! Just as good as buttermilk biscuits (I can’t even tell the difference). This recipe is a keeper! Thank you so much!
Jessica says
You’re most welcome Sally! It’s been a family favorite of ours for a while. I seem to always have sour cream on hand, so it’s easy!
Jason says
I used french onion dip in place of the sour cream!!! Great recipe!!!
Nellie says
What a great idea!
Tanvi says
Tried baking biscuits for the first time & your recipe is great! Mine came out a little denser than I would prefer, maybe I over kneaded the dough? I did add cheddar cheese to some & they turned out great 🙂
Jessica says
So glad you liked them! Biscuits are generally more dense- they don’t have yeast to rise them up!
Jocelyn says
AMAZING ! I was skeptical of the sour cream but the texture was amazing ! I loved the softness and flavor. It’s so much better Than the usual because sometimes they can be dry or they don’t rise.
Nellie says
Isn’t it amazing what the sour cream does for the texture of the biscuits? I’m so glad you enjoyed them Jocelyn!
Jodie says
This my new go to recipe! The best scratch biscuits I’ve made!
Didn’t have quite a full cup of sour cream, adapted with a little milk to measure up to 1 cup!
Light, fluffy & tasty biscuits!
Thank you!
Nellie says
Jodie – So glad you enjoyed them! I’m glad that it worked to add a little bit of milk!
Sandi says
Can the biscuits be made ahead and kept in the fridge until baking time?
Jessica says
Hi Sandi- yes, you can store them in the fridge before baking! Just make sure to adjust the cooking time to compensate for the dough being cold. I’d bake them at 170 for 5 minutes, then turn the heat up and bake them the rest of the way.
Sandi says
Thanks Jessica. I took the pan out of the fridge 15 minutes before baking time and baked as in your recipe. They were fantastic. Soft and fluffy.
Josie says
Why doesn’t this recipe call for laminating? Just curious. Thanks!
Jessica says
I find that grating cold butter is very effective and MUCH faster!
stephanie V says
What is the best way to store cooked biscuits?
I just made this recipe because i am fresh out of Bisquick, and i had sour cream! They are delish! I like the other variations – chives, French onion dip, Greek yogurt, etc. Fun and inspiring!
Thanks for the great and simple recipe!
Alison says
Stephanie, we love these biscuits too! Glad you could enjoy them! I always just store them in an air tight container on my counter. Hope that helps!
Risha says
I was looking for a quick biscuit recipe and I found this one. It just so happened that I had exactly one cup of sour cream in my refrigerator that I needed to use up. These biscuits turned out wonderful and my children loved them. I plan on using this as a go to biscuit, especially with such easy steps to follow and with a delicious result thanks for the recipe.
Alison says
Risha, This is one of our favorites too! So glad you and your family could enjoy them!
Brenda White says
Found your recipe and I am redeemed! My son actually said as I was baking them, “are you really going to try this again”? Easy, soft and tasty and going into my favorite recipes. So glad I found it, thanks for sharing it!
Alison says
Brenda, It’s great to hear this one worked out for you! Thanks for sharing!