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Sour Cream Biscuits are buttery, tender, and incredibly easy to make with only 4 ingredients. Sour cream keeps the biscuits soft and moist, while plenty of butter creates a rich flavor and golden exterior. Baking them in a muffin pan means no rolling, folding, or biscuit cutter needed.
I love using sour cream in breads and baked goods – it adds so much moisture and richness, and tender texture. Be sure and also try this amazing Sour Cream Banana Bread.
Easy Sour Cream Biscuits (Sour Cream Drop Biscuits)
Sour cream biscuits are an easy biscuit recipe – they are so soft, tender, rich, buttery, and so easy to make with only 4 ingredients. They come together quickly in one bowl!
These delicious biscuits start with self-rising flour and butter that gets formed into a shaggy dough mixture. You then add sour cream which adds a ton of moisture and richness to the dough. The finishing touch is each biscuit gets brushed with melted butter – so you get flaky biscuits with a soft inside and a buttery golden brown exterior.
I love serving these buttery golden biscuits with a big bowl of warm chowder and soup – try this Corn and Potato Chowder, Easy Hash Brown Potato Soup, or this Creamy Chicken Noodle Soup.
Why You’ll Love These Easy Homemade Biscuits
If you love homemade biscuits but don’t want a complicated recipe, these sour cream biscuits are just what you need. They will quickly become your new favorite biscuit recipe – guaranteed! Sour cream adds richness and moisture to the dough, helping create biscuits that are wonderfully tender and flavorful.
- ♥ Easy to make with simple ingredients (only 4 ingredients!)
- ♥ No yeast required, no rolling, kneading, or biscuit cutters needed.
- ♥ Ready in just 30 minutes.
- ♥ Soft and tender on the inside with a golden brown buttery exterior.
- ♥ Delicious with butter, honey butter, honey, or jam.
- ♥ My go-to recipe when I want a simple bread side for chowder, soups, and stews.
- ♥ Great as a side to dinner or use them for breakfast (think sausage gravy for biscuits & gravy).
Only 4 Simple Ingredients Needed
- Self-Rising Flour : This is a special flour which already has baking powder (leavener) and salt in it. You will find it by the flour at the store. It’s not the same thing as all-purpose flour so make sure you are getting the bag labels as ‘self-rising’ flour.
- Salted Butter : It needs to be cold butter straight from the fridge! The butter that gets brushed on top of the biscuits before baking needs to be melted.
- Full-Fat Sour Cream : I love the Daisy brand sour cream. For best results, do not use lite or reduced-fat sour cream in this recipe. You want the extra fat content of full-fat sour cream for moisture and tenderness.
- Granulated Sugar
How To Make The Best Biscuits with Sour Cream (Printable Recipe Card)
Heat the oven to 425°F. Spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
In a large mixing bowl, add the self-rising flour and cold cubed butter. Cut the butter into the flour (using a pastry cutter, a fork, or clean hands) until it forms pea-sized pieces and a shaggy dough.
Stir in the sour cream and granulated sugar just until combined.
Scoop the biscuit dough into the muffin pan. Brush the top of each biscuit with some melted butter.
Bake for 15-18 minutes until golden brown.
Serve the biscuits warm with butter, honey butter, or favorite jam.
How To Store Sour Cream Biscuits
The biscuits should be stored in an airtight container, or large Ziploc bag, at room temperature for up to 3 to 4 days. Enjoy at room temperature or warm for a few seconds in the microwave.
To freeze, place the biscuits in a freezer bag and freeze for up to 2 to 3 months. Thaw at room temperature for about 2 hours before serving.
Pro Tips From The Test Kitchen
- If using unsalted butter, add ¼ teaspoon salt to the dough.
- I highly recommend only using full-fat sour cream for the best moisture, texture, and taste.
- If you would rather make drop biscuits, line a baking sheet with parchment paper, and use a large spoon to drop the biscuits onto the baking sheet. Bake according to the recipe.
- Tips for cutting the butter into the flour. Use a fork and butter knife, sliding and pressing the fork through the butter and then cutting it into the flour. Another option is to use a pastry cutter. Or use your clean hands to press and push the butter into smaller pieces while mixing it into the flour.
- To keep your biscuits from becoming tough and chewy, you will need to be careful not to overwork the dough. Mix just enough to fully incorporate everything, and then stop mixing. If you think you may have overworked the dough; chill it in the fridge for 15 minutes before baking.
Recipe FAQs
Can These Be Made Without a Muffin Tin?
Yes, they can be made on a sheet pan (cookie sheet) as sour cream ‘drop biscuits’. They will form more like drop biscuits this way, though. Use a large spoon to spoon out the batter and let it drop onto a baking sheet lined with parchment paper.
How Do I Cut The Butter Into The Flour?
You can use a fork and butter knife, sliding and pressing the fork through the butter and then cutting it into the flour. Another option is to use a pastry cutter. Or use your clean hands to press and push the butter into smaller pieces while mixing it into the flour.
What Is The Point of Sour Cream In The Biscuits?
Sour cream is rich in fats that cause the biscuits to develop a richer flavor; it also adds moisture to the biscuits, keeping them from drying out as easily. It also adds a slight tangy flavor to the biscuits, making them unique in their own way.
How Do I Keep The Biscuits From Becoming Tough and Chewy?
To keep your biscuits from becoming tough and chewy, you will need to be careful not to overwork the dough. Mix just enough to fully incorporate everything, and then stop mixing. If you think you may have overworked the dough; chill it in the fridge for 15 minutes before baking.
Sour Cream Biscuits
Ingredients
- 2 cups self-rising flour
- 1 cup (2 sticks) cold salted butter cut into small cubes
- 1 cup full-fat sour cream
- 1 tablespoon granulated sugar
- 2 tablespoons salted butter melted
Instructions
- Heat the oven to 425°F. Spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, add the self-rising flour and cold cubed butter. Cut the butter into the flour (using a pastry cutter, a fork, or clean hands) until it forms pea-sized pieces and a shaggy dough.2 cups self-rising flour, 1 cup (2 sticks) cold salted butter
- Stir in the sour cream and granulated sugar just until combined.1 cup full-fat sour cream, 1 tablespoon granulated sugar
- Scoop the biscuit dough into the muffin pan. Brush the top of each biscuit with some melted butter. *I like to use a 3 or 4 tablespoon cookie scoop to scoop the muffin batter into each muffin cup. You can also use a large spoon to scoop the batter in.2 tablespoons salted butter
- Bake for 15-18 minutes until golden brown.
- Serve the biscuits warm with butter, honey butter, or favorite jam.
Notes
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