Paula Deen Sour Cream Biscuits
I remember the first time I baked Paula Deen’s sour cream biscuits: warm, tender rounds that split open with a buttery aroma and a slightly tangy crumb from the sour cream. This three-ingredient version (self-rising flour, melted butter, sour cream) is famous because it’s fast, forgiving, and yields reliably soft biscuits—perfect for weekend brunches, holiday sides, or a comforting snack straight from the oven.
Why you’ll love this dish
These biscuits are the kind of recipe you turn to when you want big flavor with minimal fuss. The combination of self-rising flour and sour cream gives a lift and tenderness that feels almost buttery and cake-like, while melted butter adds richness and a golden crust. Because there are so few ingredients, each one matters—and that makes this a fantastic pantry-friendly recipe.
“The biscuits came out golden and flaky with a tangy, melt-in-your-mouth crumb. Simple, quick, and exactly what I wanted for Sunday brunch.” — a satisfied home baker
Quick wins: they take minutes to assemble, need no rolling pin gymnastics, and are great for feeding a crowd. They’re especially handy when you want a homemade side without fussing over dough that needs chilling or complicated leavening.
Step-by-step overview
Before you start, know what you’re doing: warm the oven, mix flour and butter into a coarse crumble, fold in sour cream until a soft dough forms, turn and gently knead, roll to 1/2" thick, cut, and bake until golden—about 15 minutes. Expect a tender, slightly dense biscuit with a crisp edge and soft interior. No chilling required and no yeast—this is immediate gratification from pantry to plate.
What you’ll need
- 2 cups self-rising flour (see substitutions below)
- 1/2 cup (about 1 stick) melted butter
- 1 cup sour cream
Ingredient notes and substitutions:
- Self-rising flour is key for the original texture. If you don’t have it, see FAQ for an all-purpose substitute.
- Use full-fat sour cream for best tenderness and flavor; Greek yogurt (full-fat) can work in a pinch but may yield a slightly tangier crumb.
- Unsalted butter lets you control salt; add 1/4 teaspoon salt if using unsalted.
Step-by-step instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet or lightly grease it.
- Pour the self-rising flour into a large bowl. Add the melted butter and stir until the mixture looks sandy and mostly combined.
- Add the sour cream and mix with a spoon until a shaggy dough forms. It should hold together but be slightly sticky.
- Turn the dough onto a lightly floured surface. Dust your hands and the top of the dough with flour. Knead gently 6–8 times—no more—to bring it together.
- Roll or press the dough to about 1/2 inch thick. Use a biscuit cutter or a floured glass to cut rounds. Press straight down—don’t twist the cutter.
- Place biscuits on the prepared baking sheet (touching edges gives taller biscuits; spaced apart gives crisper sides).
- Bake 12–15 minutes, until the tops are golden brown. Remove and serve warm.
Serving suggestions
- Best ways to enjoy it: split and serve warm with salted butter or a drizzle of honey.
- For breakfast: pair with scrambled eggs, country ham, or sausage gravy for a classic Southern plate.
- As a side: serve alongside fried chicken, pot roast, or a tomato-based stew to soak up sauces.
- For a fancy twist: brush tops with melted garlic-herb butter and sprinkle flaky sea salt. Stack two biscuits with fried green tomatoes and pimiento cheese for a Southern-style sandwich.
Storage and reheating tips
- Room temperature: store cooled biscuits in an airtight container for up to 48 hours.
- Refrigeration: keep in a sealed container for up to 4 days. Bring to room temperature before reheating.
- Freezing: individually wrap cooled biscuits in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the fridge or reheat from frozen.
- Reheating: warm in a 350°F (175°C) oven for 8–12 minutes until heated through. For a quick option, microwave one biscuit on a microwave-safe plate for 20–30 seconds—but the oven retains the best texture.
- Food safety: don’t leave biscuits out at room temperature longer than 2 hours to avoid bacterial growth.
Pro chef tips
- Don’t over-knead. Gentle kneading preserves air pockets and keeps biscuits tender.
- Use a light hand when cutting: press straight down with a sharp cutter to get a good rise. Twisting seals the edges and inhibits lift.
- Thickness matters: 1/2 inch yields a tender biscuit; for taller biscuits, press to 3/4 inch and bake a couple minutes longer.
- Melted butter vs. cold butter: this recipe uses melted butter for richness and easy mixing. If you want flakier layers, try cutting cold butter into the flour and using a bit less sour cream—this changes the texture toward a more laminated biscuit.
- Oven position: bake on the middle rack for even color. If bottoms brown too much, move the sheet up a notch.
Creative twists
- Cheesy: fold 3/4 cup grated sharp cheddar into the dough for an instant cheese biscuit.
- Herb & garlic: stir in 2 tablespoons chopped chives or parsley and 1/2 teaspoon garlic powder.
- Sweet variation: add 2 tablespoons sugar and a pinch of cinnamon; brush tops with honey butter after baking.
- Buttermilk swap: replace sour cream with an equal amount of full-fat Greek yogurt or a buttermilk mixture (see FAQ for amounts).
- Gluten-free: use a 1:1 gluten-free self-rising flour blend that already contains baking powder and xanthan gum; results vary by brand.
Your questions answered
Q: Can I use all-purpose flour instead of self-rising?
A: Yes. For 2 cups all-purpose flour, add 3 teaspoons baking powder and 1/2 teaspoon salt to mimic self-rising flour. Mix these into the flour before proceeding.
Q: Why are my biscuits dense?
A: Overworking the dough, pressing the cutter with a twist, or rolling too thin can cause density. Knead minimally, cut straight down, and keep the thickness around 1/2 inch.
Q: Can I make the dough ahead?
A: You can assemble the dough and refrigerate it tightly wrapped for up to 24 hours. Let it warm slightly before cutting and bake as directed. For longer storage, cut and freeze raw biscuits on a sheet, then transfer to a bag; bake from frozen but add a few minutes to the bake time.
Q: How do I get taller biscuits?
A: Cut biscuits cleanly (don’t twist), place them touching on the pan, and avoid overworking the dough. Slightly thicker rounds (3/4 inch) will also rise taller.
Q: Are these safe to keep at room temperature?
A: Yes, for up to 2 hours. For longer storage, refrigerate or freeze as recommended above.
Conclusion
Paula Deen’s sour cream biscuits are a little miracle: three simple ingredients transform into warm, tender rounds that pair with so many meals. If you’d like to compare proportions or try the recipe from the original source, check out this official version: Sour Cream Biscuits Recipe – Muffin Pan Size – Paula Deen. For another home cook’s notes and variations, this community-tested listing is helpful: Paula Deen’s Sour Cream Biscuits Recipe – Food.com.
Sour Cream Biscuits
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line or lightly grease a baking sheet.
- In a large bowl, combine self-rising flour and melted butter until sandy and mostly combined.
- Add in the sour cream and mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface, knead gently 6-8 times.
- Roll or press the dough to about 1/2 inch thick and cut rounds using a biscuit cutter.
- Place biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
