I’ve been making these sour cream biscuits for weekend brunch and quick weeknight sides for years. They’re tender, slightly tangy, and come together from pantry staples — no rolling out cold butter into a flaky dough required. Crisp tops, soft layers, and a buttery crumb make them a favorite for everything from biscuits and gravy to a simple smear of jam.

Why you’ll love this dish

These biscuits are a small, reliable miracle. They’re fast, forgiving, and use common ingredients. The sour cream gives a gentle tang and extra moisture so the crumb stays tender without needing lots of liquid — perfect when you want fluffy biscuits without complicated pastry techniques.

“Tender inside, golden on top — the easiest biscuit recipe I reach for when friends drop by.” — a regular Sunday test

Quick to mix and shape (no chilling required for the dough).
Uses pantry staples: flour, baking powder, baking soda, butter, and sour cream.
Great for brunch, weeknight dinners, or holiday sides.
Scales well — make a big batch and freeze extras.

How this recipe comes together

A quick overview so you know what to expect:

Whisk dry ingredients.
Cut cold butter into flour until mixture resembles coarse cornmeal with pea-sized butter bits.
Stir in cold sour cream until a shaggy dough forms.
Fold and stack to build layers; press out, cut biscuits, chill briefly.
Brush with egg wash and bake at 425°F until golden.

This method creates tender layers without complicated lamination — the cold butter pieces steam in the oven and lift the dough.

Gather these items

What you’ll need:

2 cups all-purpose flour (spoon and level for accuracy)
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/4 teaspoon baking soda
1 cup sour cream (cold)
8 tablespoons (1 stick) unsalted butter (very cold, cut into cubes)
1–2 tablespoons milk (optional, only if dough looks too dry)
Notes/substitutions:
Use full-fat sour cream for best texture. Greek yogurt (full-fat) can work in a pinch but will be tangier.
For a little richer flavor, swap 1–2 tablespoons of butter for browned butter (cooled).
For a gluten-free option, try a 1:1 gluten-free flour blend with xanthan gum — results vary by brand.

Directions to follow

Line a large sheet pan with parchment or foil and set it aside.
Preheat your oven to 425°F (keep the sheet pan out for later use).
In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt until evenly combined.
Toss the cold butter cubes into the dry mix. Use a pastry cutter or your fingertips to rub the butter into the flour until you have a mix of flat pieces and pea-sized bits in a cornmeal-like texture.
Make a well in the center and add the cold sour cream. Stir gently with a fork or spatula until a fairly uniform, loose, shaggy dough forms. Don’t worry if you still see streaks of flour — it will come together.
If the bottom of the bowl has lots of dry flour, add 1 tablespoon milk and mix. Add a second tablespoon only if needed.
Turn the dough out onto a lightly floured surface. Using your hands and a bench scraper, bring the dough together into a rough square.
Cut the square into four smaller squares with the bench scraper or a knife. Stack those pieces on top of each other, press gently to flatten into a square, and repeat the cut-and-stack two more times. This builds layers.
Pat the dough into a rectangle at least 1/2 inch thick. Use a 2-inch biscuit cutter (or cookie cutter) to cut biscuits straight down — don’t twist the cutter.
Gather scraps gently, reform, and cut until you’ve used the dough. A 2-inch cutter should yield up to 12 biscuits.
Place the cut biscuits on the prepared sheet pan and pop the whole pan into the freezer for 10–15 minutes while you finish prepping and the oven finishes heating. This helps the butter stay cold for a better rise.
Whisk one egg with 1 tablespoon water and lightly brush the tops of the chilled biscuits.
Bake at 425°F for 18–20 minutes, until the tops are deep golden brown. Rotate the pan once if your oven has hot spots.
Cool briefly on a rack, then serve warm.

Best ways to enjoy it

Classic: split and ladle over sausage gravy for breakfast.
Brunch: serve with scrambled eggs, smoked salmon, and herb butter.
Sandwiches: use a split biscuit for fried chicken or ham and cheddar.
Sweet: warm with honey butter or fruit jam.
Make it a meal: pair with a bowl of chili, pot roast, or a creamy soup for a satisfying dinner.

How to store & freeze

Room temperature: Keep cooled biscuits in an airtight container or zip-top bag for up to 2 days.
Refrigerator: Store up to 4 days. Reheat in a 350°F oven for 8–10 minutes to restore a bit of crispness.
Freeze baked: Cool completely, then wrap tightly and freeze up to 3 months. Reheat from frozen in a 350°F oven for 12–16 minutes, or until warmed through.
Freeze unbaked: Freeze cut biscuits on a sheet pan until solid, then transfer to a bag for up to 3 months. Bake from frozen at 425°F, adding 3–5 minutes to the bake time.
Food safety tip: cool biscuits to room temperature before sealing for freezing or storage to avoid trap moisture.

Pro chef tips

Keep everything cold. Cold butter is the rising agent here — it creates steam pockets as it melts.
Don’t overwork the dough. Gentle handling preserves the butter pieces that create flaky layers.
Cut straight down with your cutter, don’t twist — twisting seals the edges and prevents a good rise.
Use an egg wash for shine and color; melted butter works if you want a softer, buttery top.
If you want taller biscuits, use a slightly thicker pat (3/4–1 inch) and larger cutter. Expect slightly longer bake time.

Creative twists

Cheddar & chive: Fold 3/4 cup shredded sharp cheddar and 2 tablespoons chopped chives into the dough.
Garlic-herb: Add 1/2 teaspoon garlic powder and 1 tablespoon mixed chopped fresh herbs.
Sweet cinnamon-sugar: Brush hot biscuits with melted butter and sprinkle with cinnamon sugar.
Spicy: Fold in 1/4 cup finely chopped jalapeño and 2 tablespoons grated pepper jack.
Dairy-free: Use vegan sour cream and a high-quality vegan butter; texture is close but slightly different.

Helpful answers

Q: Can I use buttermilk instead of sour cream?
A: Yes. Buttermilk can be used, but it will make the dough looser. Reduce any added milk and watch for excess flour at the bowl bottom. Buttermilk will give a tangier flavor and slightly different crumb.

Q: How long does this take from start to finish?
A: Active time is about 20–30 minutes. With chilling and baking, plan 45–50 minutes total.

Q: Can I make the dough ahead of time?
A: Yes. You can prepare and cut the biscuits, freeze them on a sheet pan until firm, then store in a bag. Bake from frozen when needed. Alternatively, make the dough, wrap, and refrigerate up to 24 hours (bring to fridge-tender before cutting).

Q: Why did my biscuits turn out dense?
A: Causes: butter too warm or overworked dough, expired baking powder, or cutting the biscuits with a twisting motion that seals the edges. Keep butter cold and handle gently.

Q: Can I use self-rising flour?
A: You can, but omit baking powder, baking soda, and salt from the recipe and adjust to taste. Self-rising flour formulas vary, so results can be inconsistent.

Conclusion

If you want more sour cream biscuit ideas and variations, this take from 5 Boys Baker offers a simple 3-ingredient perspective that’s fun to compare: Sour Cream Biscuits {3 ingredients!} – 5 Boys Baker. For a classic Southern approach and tips that emphasize tradition and texture, see this recipe from The Southern Lady Cooks: SOUR CREAM BISCUITS – The Southern Lady Cooks.