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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Lisa
These were so soft and delicious! I loved baking them in a muffin tin since it makes the process so much easier. I enjoyed one warm with butter and homemade jam! So darn delicious!
Clarice
These were delicious! Thank you for sharing the recipe. They were perfect with your chicken pot pie soup.
Karletta
Had 1/2 cup of sour cream left over and went hunting for a recipe. These were the best! Something different. I did half the ingredients for this first batch. They were a hit. I guess I’ll be making more.
Beth Pierce
Thanks, Karletta! I am so glad that you liked them!
Ivana Mearns
I love cooking with sour cream, this is a great recipe, thanks. I often put sour cream on my chocolate cakes as well, this recipe is so beautifully simple and I already have everything in my fridge, thank you.
Beth Pierce
Thanks, Ivana! Enjoy!
Camilla
I love how straightforward these look to make. Will have to do so sometime. Also love all the additional pairings they can be had with; I think I’ll enjoy it with jam for sure.
Vidhya
I just made these and they turned out amazing! They are incredibly flaky, soft, and so easy to whip up. This is definitely my new go-to biscuit recipe!
Beth Pierce
So happy that you liked it, Vidhya!
Tammy
These turned out so good! I had never had sour cream biscuits before but they were delish!
Beth Pierce
So happy that you liked them, Tammy!
Janie
I never knew how easy these biscuits to make! I love making breakfast sandwiches with these.
Beth Pierce
Me too!
Ben
These are some of the best biscuits I’ve ever made. They were perfect with our mashed potatoes and fried chicken last night.
Beth Pierce
So happy that you enjoyed them!
Terri
These are biscuit Heaven! The sour cream gives them such an incredible texture and flavor. Yummy!