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Sour Cream Biscuits

Quick and easy sour cream biscuits that are tender, slightly tangy, and perfect for any occasion with just three ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 biscuits
Course: Breakfast, Brunch, Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Biscuit 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.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease a muffin tin lightly or line with paper cups.
  2. In a medium bowl, combine the self-rising flour and softened butter, cutting in until the mixture resembles coarse crumbs.
  3. Fold in the sour cream gently until the dough holds together but remains slightly crumbly; do not overmix.
  4. Spoon the dough into 6 to 8 greased muffin cups, distributing evenly. The dough will be lumpy.
Baking
  1. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  2. Remove from the oven and cool briefly in the tin, then transfer to a rack or serve warm.

Notes

For best texture, reheat in a 350°F oven for 5–8 minutes. Store cooled biscuits in an airtight container for up to 2 days. Can be frozen for up to 1 month. Best served warm with butter, jam, or cheese.