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.

Course other, side

Cuisine American

Keyword biscuits made with sour cream, can you make biscuits with sour cream, how to make biscuits with sour cream, how to make sour cream biscuits, sour cream biscuit recipe, sour cream biscuits recipe

Prep Time 10

Cook Time 18

Total Time 28

Servings biscuits

Calories 182kcal

Author Beth Pierce

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