Name: Sour Cream Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup self-rising flour (Or use 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.); 1/2 cup butter, softened (Not melted; can be substituted with an equal amount of shortening.); 1/2 cup sour cream (Can be substituted with Greek yogurt for a tangy lift.)

I grew up with these sour cream biscuits as a weekend staple — quick to mix, lightly tangy, and somehow both tender and a little crumbly in the best way. They’re the kind of biscuit you make when you want something homemade without fiddly technique: three ingredients, a muffin tin, and 20 minutes in a hot oven.

Why you’ll love this dish

These sour cream biscuits are the ultimate short-cut comfort food. With only three pantry staples — self-rising flour, softened butter, and sour cream — they come together in minutes and bake into golden, slightly tangy muffins that pair with everything from soup to jam. They’re perfect for a busy brunch, a last-minute dinner side, or a simple picnic addition.

“The best quick biscuits — flaky enough for butter and jam, but tender enough for a weekday breakfast.”

Reasons to try it: minimal ingredients, minimal equipment, and forgiving technique. They’re also budget-friendly and kid-approved, making them a go-to for families or anyone who wants a fast homemade bread without yeast or rolling.

Step-by-step overview

This recipe is essentially a quick drop biscuit. You’ll:

Combine self-rising flour and softened butter until the texture resembles coarse crumbs.
Stir in sour cream until the dough just comes together (it will be slightly crumbly).
Spoon the mixture into a greased muffin tin and bake at 400°F for about 20 minutes, until the tops turn golden.

Expect a short prep (about 10 minutes), a quick bake, and warm biscuits ready straight from the oven.

What you’ll need

1 cup self-rising flour (see substitution note)
1/2 cup butter, softened (not melted)
1/2 cup sour cream

Notes and substitutions:

If you don’t have self-rising flour, use 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
Butter can be swapped for an equal amount of shortening for a slightly different texture, or use cold butter if you want more flaky layers (see tips).

Step-by-step instructions

Preheat the oven to 400°F (200°C). Grease a muffin tin lightly or line with paper cups.
Place the 1 cup self-rising flour in a medium bowl. Cut in the 1/2 cup softened butter with a pastry cutter, two forks, or your fingertips until the mixture looks like coarse crumbs.
Add the 1/2 cup sour cream and fold gently until the dough holds together but remains slightly crumbly. Don’t overmix.
Spoon the dough into 6 to 8 greased muffin cups, distributing evenly. The dough will be a little lumpy — that’s fine.
Bake for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove from the oven and cool briefly in the tin, then transfer to a rack or serve warm.

Best ways to enjoy it

These biscuits are wonderfully versatile:

Breakfast: split and fill with egg, cheese, and bacon for a quick sandwich.
Brunch or tea: serve with jam, clotted cream, or honey butter.
Dinner side: pair with fried chicken, a bowl of chili, or a simple stew.
Snack: warm with a slather of butter and a sprinkle of flaky salt.

For a pretty presentation, brush the tops with melted butter and sprinkle with chopped chives or flaky sea salt right after baking.

Storage and reheating tips

Short-term: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Refrigerate if you won’t eat them within 48 hours.
Freezing: Wrap individually in plastic wrap or place parchment between layers in a freezer bag; freeze up to 1 month. Reheat from frozen in a 350°F oven for 10–12 minutes or until heated through.
Reheating: For best texture, reheat in a 350°F oven for 5–8 minutes rather than the microwave; the oven restores crispness.
Food safety: Don’t leave perishable items with dairy out at room temperature for more than 2 hours.

Pro chef tips

Softened vs. cold butter: The recipe calls for softened butter for a tender crumb. If you want flakier layers, use cold butter cut into the flour and work quickly.
Don’t overmix: Stir just until combined. Overworking develops gluten and yields tougher biscuits.
Even sizing: Use an ice cream scoop or tablespoon to portion the dough for consistent baking.
Temperature matters: A hot oven gives a quick rise and golden tops; make sure your oven is fully preheated.
Add texture: Fold in 1/3 cup grated cheddar or a tablespoon of sugar for sweet biscuits.

Creative twists

Cheesy chive: Fold in 1/3 cup shredded cheddar and 2 tablespoons chopped chives.
Garlic-herb: Mix a teaspoon of dried herbs and a crushed garlic clove into the dough. Brush with garlic butter after baking.
Sweet version: Add 1–2 tablespoons sugar and serve with lemon curd or jam.
Dairy swaps: Use Greek yogurt in place of sour cream for a tangy lift; the texture will be similar. For vegan versions, use a vegan butter and a thick dairy-free yogurt (results vary).

Common questions

Q: Can I use all-purpose flour?
A: Yes. Substitute 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt in place of 1 cup self-rising flour.

Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate for up to 24 hours in an airtight container. Let it sit at room temperature for 10–15 minutes before scooping and baking.

Q: What if the biscuits are dry or crumbly after baking?
A: That usually means too much flour or overbaking. Ensure you measure flour correctly (spoon it into the cup and level) and bake until just golden. Brushing with melted butter after baking adds moisture.

Q: Are these biscuits freezer-friendly?
A: Yes — freeze cooled biscuits wrapped individually or stacked with parchment. Reheat in a 350°F oven from frozen for 10–12 minutes.

Q: Can I make them gluten-free?
A: Try a 1:1 gluten-free flour blend that includes xanthan gum and follows the self-rising substitution with added baking powder and salt; results will vary by blend.

Conclusion

If you want to compare variations or see another take on quick sour cream biscuits, this Sour Cream Biscuits (3 ingredients) — 5 Boys Baker recipe is a great reference for ultra-simple versions. For a classic Southern spin and serving ideas, check out SOUR CREAM BISCUITS – The Southern Lady Cooks.