Easy 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 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!
We love having fresh bread with dinner, but sometimes I just don’t have time to make homemade bread 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 confuse 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 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 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!
Sour Cream Biscuit Recipe
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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
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.
Sour Cream Recipe
Can you freeze sour cream?
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.
Lorri says
These biscuits are outstanding – light, flavorful and moist. The tips on shredding the butter, and using Pam spray on the countertop to limit the use of extra flour when forming the biscuits (which also makes counter cleanup faster and easier) were spot on. This recipe will replace my original go-to buttermilk biscuit recipe from the Joy of Cooking.
Liz says
This recipe saved the day! Of course, at the last minute, I noticed that I was out of buttermilk! I needed to make some biscuits for our Thanksgiving dinner . I came across this recipe, and I had all these ingredients on hand and figured… well heck why not give this a shot. The biscuits turned out so prefect! They are very moist and flavorful. Absolutely delicious! Thank you so much for this handy biscuit recipe. I will surely make them again!
Amy Fiebke says
These were great and I made them gluten free. I had left over sour cream to use but only had 1/2 cup. I halved the recipe but used one egg and Bob’s Red Mill 1:1 gluten free flour, 1 tsp baking powder, no soda. Gluten free often works best with egg and this turned out wonderful. I baked them in my air fryer at 400 degrees for 15 minutes. Fabulous and tasty.
Alison says
Thanks for sharing the tips for the gluten free version Amy! Glad this worked for you!
Hannah says
I confess to being very confused as to suggested yield. I made these a few minutes ago and once the dough was patted to 1 1/2 inch thickness I was only able to cut out 5 biscuits using a normal size glass cup. Additionally, my 8×8 pan would never have accommodated 9 biscuits that size. Am I missing something?
Jessica says
Not sure what happened Hannah! I’m guessing the diameter of your “normal sized glass cup” was different than the biscuit cutter I used.
Hannah says
These biscuits were incredibly delicious and will be a regular part of our meal rotation! My only issue was that following the directions exactly my biscuit yield was only five (5) instead of nine (9).