Name: Sour Cream Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour (For lighter biscuits, try 1 cup all-purpose + 1 cup pastry flour.); 1 tablespoon baking powder (Ensure it's fresh for best rise.); 1/2 teaspoon baking soda; 1 teaspoon salt (If using salted butter, reduce added salt to 1/2 teaspoon.); 1/4 cup unsalted butter, cold and cubed (Cold butter is key for flakiness.); 1 cup sour cream (Full-fat gives the best texture; Greek yogurt can be used as a swap.)

I grew up on buttery, slightly tangy sour cream biscuits that disappeared from the plate before the gravy even hit the table. This recipe—simple, quick, and reliably tender—has become my go-to for weekend brunches and last-minute dinners. With just pantry staples and one dairy swap (sour cream instead of milk or buttermilk), you get tall, flaky biscuits in about 20 minutes. If you like variations from classic cooks, check out this take on a similar favorite from Paula Deen’s sour cream biscuits for a richer, buttery twist.

Why you’ll love this dish

Sour cream biscuits are a fast, forgiving shortcut to tender, flaky biscuits without fussing over cold cream or elaborate laminating. The acidity and fat in sour cream tenderize the flour and add depth of flavor—so you get good rise and real biscuit flavor from one mixing bowl.

Quick: dough comes together in minutes and bakes at a high temp for that classic oven-sprung rise.
Minimal equipment: you don’t need a stand mixer—just a bowl, a pastry cutter (or fork), and a biscuit cutter.
Crowd-pleasing: mild tang that pairs with sweet jams, savory gravies, and everything in between.
Economical: uses common pantry items and a small amount of butter.

“These biscuits vanished at brunch—light, tangy, and so buttery. Perfect every time.” — a weekend-tasting note

Step-by-step overview

Before you start: preheat the oven to 450°F (230°C). The process is simple—whisk dry ingredients, cut in cold butter, fold in sour cream, shape the dough gently, cut biscuits, and bake until golden. Expect a short active time (10–15 minutes to mix and shape) and a quick bake (12–15 minutes). Aim to keep the butter cold and handle the dough as little as possible for the best texture.

Gather these items

What you’ll need:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter, cold and cubed
1 cup sour cream

Notes and substitutions:

Flour: all-purpose works best; for slightly lighter biscuits try one cup AP + 1 cup pastry flour.
Butter: cold unsalted butter gives flakiness. You can use salted butter—reduce added salt to 1/2 teaspoon.
Sour cream: full-fat gives best texture. For a lower-fat swap, use Greek yogurt, but expect a slightly tangier, denser biscuit.

Directions to follow

Preheat the oven to 450°F (230°C). Line a baking sheet or lightly grease it.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed butter. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture is the texture of coarse crumbs (pea-sized bits of butter are ideal).
Stir in the sour cream until the dough just comes together. Don’t overmix—some dry streaks are okay.
Turn the dough onto a lightly floured surface and gently knead 3–4 times to bring it together.
Pat or roll the dough to about 1-inch thickness. Flip the dough once and press again for taller layers.
Cut biscuits using a floured biscuit cutter or glass. Press straight down—twisting will seal edges and reduce rise.
Place the biscuits on the baking sheet: touching sides for taller bits, spaced apart for crisper sides.
Bake 12–15 minutes, rotating the pan halfway if your oven is uneven, until the tops are golden brown.
Remove and cool a few minutes. Serve warm.

Best ways to enjoy it

Sour cream biscuits are wonderfully versatile:

Split warm and slather with butter, honey, or jam for breakfast.
Top with sausage gravy for classic comfort brunch.
Serve alongside fried chicken, barbecue, or a hearty stew to soak up sauces.
Make a biscuit sandwich with ham, egg, and cheese for an easy on-the-go meal.

For inspiration on presentation and regional variations, you might like this alternate recipe for sour cream biscuits that plays up the country-style finish: another sour cream biscuit version.

Storage and reheating tips

Short-term:

Keep leftover biscuits in an airtight container at room temperature for up to 2 days.
For up to 4 days, refrigerate in an airtight container.

Freezing:

Cool completely, then wrap biscuits individually in plastic wrap and store in a freezer bag up to 2 months.
To reheat from frozen, unwrap and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through.

Reheating:

For day-old biscuits, split and warm cut-side down in a hot skillet for 1–2 minutes, or 5–7 minutes in a 350°F oven.
Microwaves work for convenience—wrap in a damp paper towel and heat 15–30 seconds—but you’ll lose crispness.

Food safety: cool completely before refrigerating or freezing. Don’t leave dairy-based baked goods out at room temperature longer than 2 hours.

Pro chef tips

Keep butter cold: if the butter softens, chill the mixture for 10 minutes before shaping.
Use a bench scraper to lift and flip the dough—this preserves layers.
Don’t twist the cutter: pressing straight down gives the tallest, flakiest biscuits.
For extra rise, place biscuits close together on the pan so their sides touch; they’ll push up rather than out.
If you want a browned top, brush with a little melted butter right after they come out of the oven.

Creative twists

Cheddar and chive: fold 1/2 cup grated sharp cheddar and 2 tablespoons chopped chives into the dough.
Garlic-herb: mix 1 teaspoon garlic powder and 1 tablespoon mixed herbs into the dry ingredients.
Sweet version: add 2 tablespoons sugar and fold in 1/2 cup blueberries; brush tops with honey butter after baking.
Gluten-free: use a 1:1 gluten-free flour blend and add an extra 1/4 teaspoon xanthan gum if the blend lacks it.

Your questions answered

Q: Can I replace sour cream with Greek yogurt or buttermilk?
A: Yes. Full-fat Greek yogurt is the closest swap—similar tang and texture. Buttermilk will work too but may require a slight adjustment in volume (start with slightly less and add until just combined).

Q: Can I cut these ahead and freeze before baking?
A: Absolutely. Freeze cut biscuits on a sheet until solid, then transfer to a bag. Bake frozen biscuits—add 2–4 minutes to the bake time and watch for golden tops.

Q: Why are my biscuits dense?
A: Common causes: overworking the dough, too much flour when rolling, warm or melted butter, or old baking powder. Use light handling, measure flour properly (spoon and level), keep ingredients cold, and check leavening freshness.

Q: How tall should the biscuits be before baking?
A: About 1 inch thick. Thicker dough yields taller biscuits; thinner dough gives quicker, flatter biscuits.

Q: Can I make these dairy-free?
A: You can try a dairy-free yogurt or a thick vegan sour cream alternative plus a vegan butter, but texture and flavor will differ. Keep the butter cold and expect a slightly different crumb.

Conclusion

Sour cream biscuits are an easy, dependable way to get tender, flaky biscuits with minimal fuss—great for busy mornings, comforting dinners, and any time you want a quick bread fix. For more ideas and similar three-ingredient approaches, see this concise version at Sour Cream Biscuits {3 ingredients!} – 5 Boys Baker, and for a Southern take on the classic, check out SOUR CREAM BISCUITS – The Southern Lady Cooks.