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Sour Cream Biscuits

Quick and easy biscuits made with just three ingredients — self-rising flour, butter, and sour cream — perfect for breakfast or as a comforting side dish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Biscuit Ingredients
  • 1 cup self-rising flour Can substitute with all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
  • ½ cup butter, softened Use unsalted butter if preferred.
  • ½ cup sour cream Can be substituted with full-fat Greek yogurt.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease 8 cups of a standard muffin tin.
  2. In a large bowl, whisk the softened butter and sour cream until combined and slightly creamy.
  3. Add the self-rising flour and fold it into the butter mixture until a thick, sticky dough forms. Do not overmix.
  4. Divide the dough evenly and use a cookie scoop or spoon to place portions into the greased muffin cups.
Baking
  1. Bake for 20–22 minutes, or until the tops are golden brown and spring back when touched lightly.
  2. Remove from oven and let cool in the tin for a few minutes before serving warm with butter, honey, or jam.

Notes

Best enjoyed warm. Store cooled biscuits in an airtight container. For longer storage, refrigerate or freeze individual biscuits.