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Sour Cream Biscuits

These 3-ingredient sour cream biscuits are warm, tender, and quick to make, perfect for brunch or a last-minute side.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup 2 sticks salted butter (1 cup) Use unsalted butter with added salt if needed.
  • 2 cups sour cream Full-fat sour cream yields the best texture.
  • 2 cups self-rising flour Can substitute with homemade self-rising flour if needed.

Method
 

Preparation and Baking
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray lightly with nonstick spray.
  2. Melt the 2 sticks of salted butter in a large microwave-safe bowl for about 45–60 seconds.
  3. Whisk the sour cream into the melted butter until the mixture is smooth and uniform.
  4. Gently fold in the self-rising flour until just combined; don't overmix.
  5. Divide the batter among the muffin cups, filling each about two-thirds full.
  6. Bake for 20–23 minutes, or until the tops are golden brown and set.
  7. Cool in the pan for about 5 minutes before transferring to a wire rack. Serve warm.

Notes

These biscuits can be served with jam, gravy, or alongside soups and stews. For a shiny top, brush with melted butter after baking.