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Sour Cream Biscuits

These tender and flaky biscuits, made with self-rising flour, melted butter, and sour cream, are quick to prepare and perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups self-rising flour Key for the original texture. Substitute with all-purpose flour if needed.
  • 1/2 cup melted butter Use unsalted butter for better control of salt.
  • 1 cup sour cream Full-fat is preferred; can use Greek yogurt in a pinch.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line or lightly grease a baking sheet.
  2. In a large bowl, combine self-rising flour and melted butter until sandy and mostly combined.
  3. Add in the sour cream and mix until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface, knead gently 6-8 times.
  5. Roll or press the dough to about 1/2 inch thick and cut rounds using a biscuit cutter.
  6. Place biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.

Notes

Store cooled biscuits in an airtight container for up to 48 hours. For longer storage, refrigerate for up to 4 days or freeze for up to 2 months.