Homemade Biscuit Recipe is so simple and made from scratch in just minutes. This easy biscuit recipe will give your biscuits the most perfect soft, flaky texture with fantastic buttery flavor . This will easily become your new favorite biscuit recipe! Updated with video and expert advice on how to make 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 family and I love having fresh bread with dinner, but sometimes I just do not have time to make homemade bread from scratch. Enter my favorite biscuit recipe! These are so simple to make and they have great consistency and flavor. Do not let the sour cream confuse you either. You cannot taste it but it adds a nice flaky texture without requiring 2 pounds of lard. I think sour cream sounds much better than lard, don’t you agree?
Tips for making Easy Biscuit Recipe
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 an 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 richness 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:
-Egg: You need 1 egg to help bind the dough for this recipe.
-Sour Cream: Using 1 cup sour cream will provide wonderful moisture and texture to these biscuits.
-Sugar: Using 1 TBSP of sugar will give just the right amount of sweetness.
-Butter: You need a ¼ cup butter, see tip#2 above for butter hack that will be helpful.
-Flour: Use 2 cups of all purpose flour for the base of this biscuit recipe.
-Baking Powder: You need 1 TSP baking powder to help the biscuits rise nicely.
-Baking Soda: Use ½ TSP baking soda for proper leavening agents.
-Salt: ¾ TSP of salt will help enhance the flavors really well.
How to make Homemade Biscuits
To make Homemade Biscuits, first you will need to preheat the oven to 400 degrees F. Then, spray an 8×8 baking pan with non-stick cooking spray and set aside.
In a large size bowl, crack the egg and beat with a fork. Next, add the sour cream and sugar.
Grate the cold butter into the mixing bowl, stir just enough to mix. 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, flour, baking powder, baking soda, and salt. 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″ 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 are smooth on top.
Bake for 15 minutes at 400 degrees.
Serve warm topped butter or better yet, with our Strawberry Freezer Jam!
Enjoy!
Homemade Biscuit Recipe with Sour Cream
Ingredients
- 1 egg
- 1 cup sour cream
- 1 TBSP sugar
- ¼ cup butter
- 2 cups flour
- 1 TSP baking powder
- ½ TSP baking soda
- ¾ TSP salt
Instructions
- Preheat the oven to 400 degrees F. Then, spray an 8x8 baking pan with non-stick cooking spray.
- Crack the egg in a large bowl and beat with a fork. Next, add the sour cream and sugar.
- Grate the cold butter into the mixing bowl, stir just enough to mix.
- Then, 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" thickness. I just use my hands!
- Spray biscuit cutter 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.
Video
Notes
Nutrition
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.
Why use Sour Cream for this recipe?
Can you freeze sour cream?
Need more biscuit and dinner roll recipes? Here you go!
- Blueberry Buttermilk Biscuits
- Cinnamon Biscuits with Honey Butter
- Easy Parmesan Garlic Dinner Rolls
- Easy 30-Minute Dinner Rolls
- Raspberry Honey Butter spread
- Cheesy Cornbread Muffins
- Best Blueberry Muffins
- Sweet Potato Biscuits
- Strawberry Butter recipe
- Homemade English Muffins
- Nutella Banana Muffins recipe
- Banana Nut Muffins
Easy Biscuit Recipe made from scratch in minutes using sour cream. Perfect soft, flaky texture with fantastic buttery flavor. This homemade biscuit recipe has been in our family for years & will be your new favorite biscuit recipe! Updated with video and expert advice on how to make homemade biscuits.
Josephine says
This was light! Didn’t feel so buttery which is great. I was craving biscuits but didn’t have milk but had sour cream on hand. I recommend. They yielded 6 for me but then again they are a bit lopsided so I didn’t even it out 😂. The dough wasn’t so sticky so perhaps I needed to chill the butter longer. I’d also put butter on top prior to cooking for color. would make again. Thank you!
Jonnette Farnan says
I made these biscuits today and they are hands down the best recipe I have ever made for biscuits. I will be using this recipe from now on. Other recipes I have tried usually ended up with hard as hockey puck biscuits or just no flavor. Your recipe was delicious.
Alison says
Thank you so much Jonnette, that is high praise!
Ariel says
Did not turn out for me. Somehow they came out dry & crumbly on top but doughy on the inside, & they never browned. I ended up baking them 10 extra minutes, & I put a little butter on top trying to get them to brown but no luck. I’m thinking I messed up by using a fine grater instead of a standard one (it’s what I had on hand) & my kitchen was a little hot so maybe the butter didn’t mix in the way it’s supposed to. I gave two stars because they aren’t inedible, they are ok with some honey, just not good enough to serve to guests! I’ll try again another time & update if it goes better.
Cheri says
Did you bake the biscuits close together? Biscuits must be touching together so the rise up instead of spreading out. Also, check the date on your baking powder, if expired the biscuits won’t rise.
Dayna says
I make biscuits by scratch often from a recipe I obtained from home economics class that I took way back in high school, never fails. I made these biscuits because I had sour cream that was going to expire soon. I had the same exact results as you had Arial. DidThanks for posting.
Nicole says
Im sorry to hear that. A good way to get your biscuits to rise is to have them touching in the pan. For golden tops you can always brush immediately with butter and pop them under the high broiler for a minute
Peggy M Lampkins says
Can I use self rising flour and omit the baking powder, or baking soda and salt?
Jessica says
I don’t use self rising flour, so I’m not sure. I’d compare the amounts of baking powder and go from there!
Kathleen says
These biscuits are wonderful. Easy to make. This will be my new forever biscuit recipe now. Thank you so much
Donna Howell says
I come from a long line of southern women who made wonderful biscuits. No recipe mind you , but the same everyday, light , fluffy and delicious. I am a fair cook, good days, bad days. I am 64 and this morning at 5 am I too made light, fluffy , delicious biscuits , FOR THE FIRST TIME! Thanks to your recipe for sour cream biscuits. Amazing!!! Thanks!
Jessica says
THank you so much Donna for your kind words!! I’m so glad you enjoyed them! They’re a favorite in our family too. ENJOY!!
Joyce Savage says
How high do these biscuits rise.. some biscuits I’ve mmade were to flat for my liking.
Therese Honeycutt says
This recipe is a keeper! I have tried for years to make great homemade biscuits but they weren’t just right – until I made this recipe! I turned the oven before I mixed the biscuits, plus I used self rising flour. The recipe was very easy to follow and went together quickly.!
My husband and I thanks you!!
Jay says
Turned out great for my first time ever making biscuits. I too chose this recipe because I didn’t have milk on hand. After mixing sugar and baking powder into the bowl I realized I didn’t have baking soda either… So I just substituted some more baking power. They came out great! Thanks for sharing your recipes. I will be back to the site to browse through all of your recipes! Have a great day!
Under his eye
Lisa says
Salted or unsalted butter?
Jessica says
I use salted, but you can use what you have on hand!
LuSmith says
I’ve not made these YET-=-I will. Thanks for the nutrition count, so appreciated. We’ve a new DIABETIC and watching carbs like a hawk, I believe we can handle these with no problem. Lu Smith
Betty says
I was looking for a recipe for baking powder biscuits for I didn’t have recipes at my new place I moved to. Most of my stuff is still in storage. I wanted to have Biscuits and gravy for Breakfast this morning so I googled for a recipe. This was the first one that came up. I read it and thought I’d try it. Very satisfied. I give the Biscuits a 10. I will be making them for my Biscuits from now on. Thank you for sharing your recipe.
Nicole says
Thank you for trying them and letting us know how you enjoyed them 🙂
Sandra Dee says
Followed recipe exactly but made 8. They rose so lovely, fluffy and golden on top,brushed with butter when they came out of oven. I’m so impressed with myself and proud to serve these.
Nicole says
Oh my that was so heartwarming and exciting to read. Im so happy you liked this recipe
Cheri Moore says
I realized after starting this recipe I only had 1/2 cup sour cream. So, I improvised and used 1/2 cup whipping cream. Heated my cast iron skillet in the oven while it was preheating, and baked the biscuits in a hot cast iron with melted butter in the bottom. Biscuits turned out tender and flavorful, one of the top recipes I’ve used! Will definitely use this recipe again!
Nicole says
That sounds great! So glad your substitution worked well
Tobie gartin. says
These were relishes lm sure going to make them all the time family loves them. Thank you
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Nicole says
glad to hear your family loved them
Jamie Hatfield says
I haven’t ever had success with biscuits before, and these were delicious! I did mess them up, though, because the printable recipe has “add dry ingredients” twice. So, I added all the dry ingredients before I grated the butter in. That made the butter a little clumpier. I’m trying it again tonight, and I’ll do the butter first before adding in the dry ingredients. Thanks so much for a delicious recipe!
Nicole says
Sorry for the confusion but we’re glad it all worked out in the end!
Barbara says
Yes! Awesome
Nicole says
Thank You!
Kathy says
Made these yesterday and was confused by adding the dry ingredients twice in the recipe. When should they be added? Or half before butter and half after? My dough was not sticky but they turned out pretty darn good. Suggestions as to how to add dry ingredients and why mine may not have been sticky?
Nicole says
The dry ingredients are added after the butter has been mixed in and the stickiness of the dough will vary every time you make these biscuits.. weather and temp often play a huge role in the consistency of biscuit dough. Glad the recipe worked out well for ya! 🙂
Faith says
I make biscuits often but had sour cream I needed to use and found this recipe. The mix wasn’t sticky so I added a splash of milk. At the fifteen minute mark they weren’t browning so I upped the temp to 450 for a few more minutes. They turned out great. I will make them again but I think I’ll omit the sugar
Nicole says
Sounds good!
Scotti says
Love this recipe I have made it twice in the last 5 days I doubled it each time. My son requested it again tomorrow with the pioneer woman’s sausage gravy for breakfast after church
Nicole says
Ohh that sounds good. So happy to hear that you’ve been enjoying these biscuits!