Sour Cream Biscuits
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.
Servings 12
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
Cold/Chilled Butter Cubes : The butter needs to be cold/chilled! I like to cut the butter into small cubes and place the bowl of butter cubes in the fridge for a bit. As you're cutting the butter into cubes it will soften and get warmer, which is why I put it back in the fridge because you need cold butter
Using Unsalted Butter? : If using unsalted butter, add ¼ teaspoon salt to the dough.
Sour Cream : I highly recommend only using full-fat sour cream for the best moisture, texture, and taste.
Drop Biscuits on Sheet Pan : 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.
Tip : 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.