Sour Cream Biscuits
I grew up with warm, tender biscuits on the breakfast table, and these sour cream biscuits are the kind of recipe that brings that same comfort to busy weeknights or a relaxed Sunday brunch. They’re rich from the sour cream, light from the baking powder and soda, and forgiving enough for home bakers of any skill level. If you want flaky, slightly tangy biscuits without complicated steps, this is your go-to.
What makes this recipe special
Sour cream is the secret here: it adds tang and moisture, which gives the biscuits a tender crumb and a golden crust without needing lots of extra fat or fuss. These biscuits come together quickly, use pantry staples, and are easy to scale up for a crowd. They’re perfect for breakfast sandwiches, dinner sides, or a last-minute potluck contribution.
“Crisp on the edges, pillowy inside — these sour cream biscuits disappear faster than I can butter them.” — A happy weekend baker
One quick note: if you want a slightly different classic take, you can compare small technique differences in this Paula Deen-inspired version I sometimes reference when testing variations.
How this recipe comes together
Overview: whisk dry ingredients, cut in cold butter until pea-sized crumbs remain, stir in sour cream and sugar until the dough barely comes together, turn onto a floured surface and knead gently, roll to 1-inch thickness, cut biscuits and bake until golden. Expect about 15–20 minutes in a hot oven and minimal hands-on time. This is a quick, low-stress bake that rewards gentle handling — less manipulation = flakier biscuits.
What you’ll need
- 2 cups all-purpose flour (for slightly heartier biscuits, swap half for whole-wheat pastry flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed (you can grate it from frozen for speed)
- 1 cup sour cream (full-fat gives best texture; plain Greek yogurt is an OK substitute—see FAQs)
- 1 tablespoon sugar (optional, balances the tang)
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter, two knives, or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Stir in the sour cream and sugar just until the dough holds together. Don’t overmix — a few dry bits are fine.
- Lightly flour your work surface and turn the dough out. Fold it over itself a couple of times and press to a rough disc; knead only 4–6 times to keep it tender.
- Roll or press the dough to about 1-inch thickness. Use a 2½–3 inch biscuit cutter (or a drinking glass) and cut straight down without twisting.
- Arrange the biscuits on the prepared sheet (touching slightly for softer sides, spaced apart for crisp edges) and bake 15–20 minutes, until golden brown on top.
- Remove and serve warm, brushed with melted butter if you like.
Best ways to enjoy it
Serve warm with a pat of butter and jam, or split and fill with eggs, bacon, and cheese for hearty breakfast sandwiches. For dinner, these biscuits are outstanding with chicken and gravy, beside a bowl of stew, or with fried chicken and coleslaw for a Southern-style feast. For a sweeter approach, top with honey or a dusting of cinnamon sugar.
Try pairing ideas:
- Butter and apricot jam for breakfast
- Sausage gravy or sausage patties for brunch
- Fried chicken and collard greens for a classic dinner
- Split and fill with smoked salmon, cream cheese, and chives for a fancy twist
How to store & freeze
Short-term: Keep leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 4 days.
Freezing: Cool completely, then wrap each biscuit individually in plastic wrap and place in a freezer bag for up to 3 months. To reheat from frozen, unwrap and warm in a 350°F (175°C) oven for 10–15 minutes, or microwave on medium power for 30–60 seconds (best finish in the oven to restore crisp edges).
Food safety tip: cool biscuits to room temperature before sealing for refrigeration or freezing to reduce condensation and sogginess.
Pro chef tips
- Keep butter cold: Use grated frozen butter or work quickly to keep pea-sized pieces — they create steam pockets for flakiness.
- Measure flour correctly: Spoon flour into the cup and level it off to avoid dense biscuits.
- Minimal kneading: Fold just enough to bring the dough together; overworking develops gluten and makes biscuits tough.
- Cut straight down: Don’t twist the cutter — twisting can seal the edges and prevent proper rise.
- Close vs. open bake: Place biscuits close together on the sheet if you want soft sides; space them apart for crispier edges.
- Warm baking sheet: For an extra lift, bake on a preheated baking sheet so the bottoms start steaming immediately.
Creative twists
- Cheddar & chive: Add 1 cup grated sharp cheddar and 2 tablespoons chopped chives.
- Herb & garlic: Mix 1 tablespoon dried herbs (or 2 tablespoons fresh) and 1 minced garlic clove into the dough.
- Sweet honey biscuits: Increase sugar to 3 tablespoons and brush finished biscuits with honey-butter.
- Whole-wheat swap: Replace 1 cup flour with whole-wheat pastry flour for nuttier flavor.
- Gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum included.
- Vegan: Substitute vegan butter and 1 cup unsweetened dairy-free yogurt (texture will vary — test one batch).
Your questions answered
Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Full-fat Greek yogurt is the best substitute, but the texture will be slightly less rich. If the dough seems dry, add a tablespoon of milk.
Q: Why are my biscuits dense?
A: Often due to overmixing, too much flour, or using warm butter. Measure flour properly, keep butter cold, and mix only until just combined.
Q: How do I get flaky layers?
A: Pea-sized butter pieces and minimal handling create steam during baking, which separates the layers. Folding the dough a couple of times before rolling also helps layering.
Q: How long do they keep once baked?
A: At room temperature up to 2 days in an airtight container, refrigerated up to 4 days, or frozen up to 3 months.
Q: Can I make drop biscuits with this dough?
A: Yes — drop spoonfuls (about 1/4–1/3 cup) onto the baking sheet and bake the same temperature; they’ll bake a few minutes longer and be more rustic.
Conclusion
If you love simple, reliable biscuits that stay tender and have a slight tang, this sour cream biscuit recipe is an essential kitchen go-to. For another pared-down take, see the Sour Cream Biscuits {3 ingredients!} on 5 Boys Baker, and for a classic Southern perspective, check out SOUR CREAM BISCUITS – The Southern Lady Cooks.
Sour Cream Biscuits
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or a silicone mat.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold, cubed butter and cut it into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Stir in the sour cream and sugar until the dough barely holds together. Do not overmix.
- Lightly flour your work surface and turn the dough out. Knead gently for 4–6 times to keep it tender.
- Roll or press the dough to about 1-inch thickness. Use a 2½–3 inch biscuit cutter to cut out biscuits.
- Arrange the biscuits on the prepared sheet and bake for 15–20 minutes until golden brown on top.
- Remove from the oven and serve warm, brushed with melted butter if you like.
