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Sour Cream Biscuits

Soft and flaky sour cream biscuits that are perfect for breakfast or dinner. Easy to make and a great addition to any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed You can grate it from frozen for speed
  • 1 cup sour cream Full-fat gives the best texture; plain Greek yogurt is an OK substitute
  • 1 tablespoon sugar Optional, balances the tang

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined.
  3. Add the cold, cubed butter and cut it into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
  4. Stir in the sour cream and sugar until the dough barely holds together. Do not overmix.
  5. Lightly flour your work surface and turn the dough out. Knead gently for 4–6 times to keep it tender.
Baking
  1. Roll or press the dough to about 1-inch thickness. Use a 2½–3 inch biscuit cutter to cut out biscuits.
  2. Arrange the biscuits on the prepared sheet and bake for 15–20 minutes until golden brown on top.
  3. Remove from the oven and serve warm, brushed with melted butter if you like.

Notes

Enjoy these biscuits with butter and jam, or as breakfast sandwiches with eggs and bacon. Store leftovers in an airtight container or freeze for later.