These buttery sour cream biscuits are made quickly and easily with simple ingredients mixed in one bowl. Spoon them out with a cookie scoop into a greased muffin tin, and avoid the patting and cutting.
These rustic biscuits are simply divine and so tasty with chicken gnocchi soup, chicken pot pie soup, and chicken à la king.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Leaveners: I use a mixture of baking powder and baking soda. You need the baking soda because of the sour cream. The lactic acid in the sour cream reacts with the baking soda, producing a nice rise.
- Butter: Unsalted or salted. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
- Sour cream: Use full-fat sour cream for the best texture and flavor.
How To Make Sour Cream Biscuits
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, baking powder, baking soda, and salt together
- Cut in the butter with a pastry knife.
- Stir in the sour cream.
- Using a cookie scoop, divide the dough into a well-greased muffin tin.
- Bake until golden brown and cooked through.
Recipe Preparation Tips
- Cut the butter into small cubes and toss them into the flour as you cut. This will keep them from sticking together. Use a pastry knife to cut in the cold butter.
- Mix the dough just until it is shaggy.
- You can pat these out and cut them if you like, but I like the ease and the rustic look of the biscuits cooked in a muffin pan.
Perfect Pairings
Enjoy these tasty biscuits in so many ways. The possibilities are endless.
- Usual suspects: butter, honey, jam, jelly, and preserves.
- Breakfast: sausage gravy, creamed chipped beef, and loco moco.
- Stews and soups: navy bean soup, Irish stew, and instant-pot beef stew.
Sour Cream Biscuits
These buttery sour cream biscuits are made quickly and easily with simple ingredients mixed in one bowl. Spoon them out with a cookie scoop into a greased muffin tin, and avoid the patting and cutting.
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Servings: 12 biscuits
Calories: 182kcal
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, well chilled
- 1 cup sour cream
Instructions
- Preheat oven to 400 degrees. Grease a standard muffin pan.
- Whisk the flour, baking powder, baking soda, and salt together in a medium or large bowl. Cut the butter into small cubes and toss them into the flour as you cut. Use a pastry knife to cut in the cold butter.
- Stir in the sour cream until the flour mixture is combined. The dough will be shaggy.
- Using a 2½ tablespoon cookie scoop, divide the dough evenly into the muffin tin.
- Bake for 18-23 minutes or until golden brown.
Notes
- Store leftover biscuits in a zipper bag or an airtight container on the counter at room temperature for up to 4 days.
- Freeze in a freezer zipper with the excess air removed for up to 2 months. Thaw on the counter overnight.
Nutrition
Calories: 182kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 303mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg
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