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.
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″ 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" 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.
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.
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!!
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!!