Sour Cream Biscuits {3 ingredients!}
I first made these three-ingredient sour cream biscuits on a rainy Saturday when the pantry was bare and everyone wanted something warm. They’re impossibly simple: tender, slightly tangy biscuits made from self-rising flour, butter, and sour cream. Perfect for last-minute brunches, weeknight comfort, or a quick side to soup, they come together in a single bowl and bake in the muffin tin for uniform, golden tops.
Why you’ll love this dish
This recipe is the kind of kitchen magic people search for when they want great results with almost no fuss. With only three ingredients you get tender insides and lightly browned tops in about 30 minutes from start to finish. It’s budget-friendly, kid-approved, and forgiving for busy cooks.
“The easiest warm biscuits I’ve ever made—fluffy, tangy, and ready before I could finish a pot of coffee.” — a quick home-kitchen review
These biscuits shine when you need something comforting fast: breakfast sandwiches, a last-minute side for roast chicken, or warmed jars of jam at a casual brunch.
How this recipe comes together
Step-by-step overview:
- Whisk the butter and sour cream together to create a creamy base.
- Fold in the self-rising flour until a thick, sticky dough forms.
- Scoop the dough into a greased muffin tin for evenly shaped biscuits.
- Bake at 400°F until the tops are golden and set (about 20–22 minutes).
- Serve warm with butter, honey, or jam.
This quick process is what makes the recipe so appealing: one bowl, minimal tools, consistent results.
What you’ll need
Ingredient list:
- 1 cup self-rising flour (see substitution note)
- ½ cup butter, softened
- ½ cup sour cream
Notes/substitutions:
- No self-rising flour? Mix 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
- Sour cream can be swapped 1:1 with full-fat Greek yogurt for a similar tang and texture.
- Use unsalted butter if you prefer and add a pinch of salt if using salted butter isn’t your preference.
Directions to follow
- Preheat your oven to 400°F (200°C). Grease 8 cups of a standard muffin tin. If you want larger biscuits, grease only 6 cups.
- In a large bowl, whisk the softened butter and sour cream until combined and slightly creamy.
- Add the self-rising flour. Using a wooden spoon, fold the flour into the butter mixture until a thick, sticky dough forms. Don’t overmix — stop as soon as no dry streaks remain.
- Divide the dough evenly. Use a cookie scoop or spoon to place portions into the greased muffin cups.
- Bake for 20–22 minutes, or until the tops are golden brown and spring back when touched lightly.
- Remove from oven and let cool in the tin for a few minutes. Serve warm with butter, honey, or jam.
Best ways to enjoy it
Serving suggestions:
- Split and smear with salted butter and honey or fruit jam for a classic treat.
- Make breakfast sandwiches: add scrambled eggs and cheddar, or ham and a fried egg.
- Serve alongside hearty soups (tomato, chicken noodle) or stews to sop up juices.
- Top warm biscuits with sausage gravy for a Southern-style brunch.
- Plate three mini biscuits with a trio of compound butters (herb, honey-cinnamon, roasted garlic) for an elegant appetizer.
Storage and reheating tips
- Room temperature: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for 4–5 days to preserve freshness because of the dairy content.
- Freezing: Wrap biscuits individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
- Reheating: Warm in a 350°F oven for 8–10 minutes, or microwave for 15–25 seconds (short bursts to avoid rubberiness). For crisp tops, use a toaster oven or a quick broil at the end.
Food safety note: Because these biscuits contain dairy, don’t leave them at room temperature for more than two hours.
Pro chef tips
- Measure flour correctly: spoon flour into the cup and level it off. Too much flour makes dry biscuits.
- Don’t overwork the dough. Stir until combined; overmixing tightens gluten and yields tougher results.
- Scooping versus rolling: This recipe is meant to be dropped/scooped into tins; avoid rolling out like traditional biscuits — it’s stickier and yields denser results.
- For more flakiness: try cold cubed butter cut into the flour (use a pastry cutter) and a bit less mixing — you’ll get a more layered texture but the method departs from the original simplicity.
- Use a cookie scoop for even portions and consistent baking.
- Check ovens earlier: oven temperatures vary. Start checking at 18 minutes so they don’t overbrown.
Creative twists
- Cheddar & chive: Stir ¼–½ cup shredded cheddar and 1–2 tablespoons chopped fresh chives into the dough.
- Garlic-herb: Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh rosemary or thyme.
- Sweet maple: Brush tops with maple syrup after baking, or mix a tablespoon of maple syrup into the sour cream for a hint of sweetness.
- Whole-grain: Substitute half the flour with whole wheat pastry flour for a nuttier flavor (texture will be slightly denser).
- Vegan/dairy swap: Use vegan butter and a thick dairy-free yogurt; results will vary slightly, and you may need to tweak moisture.
Your questions answered
Q: How long does this take from start to finish?
A: About 30 to 35 minutes total — 5–10 minutes to mix and portion, then 20–22 minutes baking time.
Q: Can I use cold butter instead of softened?
A: Yes, but the texture changes. Cold butter will give a flakier biscuit if cut into the flour, while softened butter (as written) produces a tender, cake-like biscuit. If you switch to cold butter, use a pastry cutter and handle the dough gently.
Q: What if I don’t have a muffin tin?
A: Drop spoonfuls of dough onto a parchment-lined baking sheet for freeform biscuits. They may spread more and will require a slightly shorter bake time — watch them closely.
Q: Are these biscuits suitable for meal prep or freezing?
A: Absolutely. They freeze well for up to 3 months. Wrap individually to prevent freezer burn and reheat in the oven for best texture.
Q: Why use self-rising flour?
A: Self-rising flour already contains the leavening (baking powder) and salt needed for quick biscuits, which is why this recipe stays so simple. If using all-purpose flour, add the baking powder and salt noted earlier.
Conclusion
If you want a quick reference or another 3-ingredient approach, check this version from Sour Cream Biscuits {3 ingredients!} – 5 Boys Baker for similar tips and photos. For more background on the surprising tricks that make three-ingredient biscuits work, read the write-up at My Mom’s Heavenly 3-Ingredient Biscuits Call For A Surprising ….
Enjoy warm biscuits — simple, satisfying, and ready whenever the craving hits.
Sour Cream Biscuits
Ingredients
Method
- Preheat your oven to 400°F (200°C). Grease 8 cups of a standard muffin tin.
- In a large bowl, whisk the softened butter and sour cream until combined and slightly creamy.
- Add the self-rising flour and fold it into the butter mixture until a thick, sticky dough forms. Do not overmix.
- Divide the dough evenly and use a cookie scoop or spoon to place portions into the greased muffin cups.
- Bake for 20–22 minutes, or until the tops are golden brown and spring back when touched lightly.
- Remove from oven and let cool in the tin for a few minutes before serving warm with butter, honey, or jam.
