Sour Cream Biscuits are made from scratch for a soft, flaky, buttery biscuit with tangy cream cheese that keeps the biscuits tender and delicious.
You're going to want to add this recipe to your meal plan!
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There's nothing better than a warm biscuit right from the oven! When I was pregnant with my daughter, I craved buttermilk biscuits with strawberry jam every night. I must have eaten hundreds of tender flaky biscuits during those nine months!
These are the best homemade biscuits and this is now my go-to recipe. Honestly, sour cream makes the best biscuits I've ever eaten... and as I mentioned, I've eaten a lot of biscuits!
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
🔪 Instructions
- Preheat your oven to 400 degrees.
- Spray a 9x9 baking pan using nonstick cooking spray and set aside.
- In a large bowl, crack the egg and beat it with a fork.
- Add the sour cream and sugar, and whisk to combine.
- Next, grate the cold butter into the mixing bowl and stir just enough to mix.
- Add the remaining dry ingredients and stir until just mixed. The dough should be very sticky.
- Add a dash of flour to your counter and use a rubber scraper to scrape the dough onto the counter.
- Sprinkle a bit of flour on top and knead a few times.
- Shape the dough into a mound and pat the dough to about 1” thick.
- Spray the biscuit cutter using a nonstick spray, or use the open end of a cup if you don’t have one.
- Cut the dough to form 9 biscuits.
- Place the biscuits in your greased baking dish, with the sides almost or barely touching. Pat the tops slightly to smooth out the top.
- Bake for 15 minutes, and enjoy!
🥄Equipment
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In addition to measuring spoons, dry measuring cups, and a liquid measuring cup, you will also need a rolling pin, biscuit cutter, 9x9 baking pan, and mixing bowls.
A pastry cutter is also helpful for working the cold butter into the dry ingredients.
This is the pastry brush I use for brushing butter on the tops of the biscuits when they come out of the oven.
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
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⭐ Tips
Be sure to use cold butter, it's the key to light and flaky biscuits
For best results, use full-fat sour cream.
To save time, roll the dough into a rectangle and use a bench cutter (also sometimes called a bench scraper) or knife to cut square biscuit shapes.
🍲 Storage
To Store: Leftover biscuits should be stored in an airtight container and stored at room temperature. (These are my favorite airtight containers.)
Homemade biscuits are best when eaten within 1-2 days.
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
To Freeze: Once the biscuits have fully cooled, wrap them in aluminum foil and place them into a freezer bag. Label and store.
When stored properly, frozen biscuits will keep for about 2-3 months in the freezer.
To Thaw: Remove the frozen biscuits from the freezer and place them in the fridge to thaw overnight.
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- For a sweeter biscuit, add an extra tablespoon or two of sugar. You could also serve it with a sweet butter or your favorite jam.
- If you do not have sour cream on hand you can also make these biscuits with Greek yogurt
- For a more savory biscuit, add chopped green onions or shredded cheddar cheese.
Out of something you need? Check out our free ingredient substitutions printable!
🍴 Serving Suggestions
These tender biscuits are delicious right out of the oven with butter any time of day. For breakfast, I love adding my favorite jam, or one of our sweet butters:
For dinner, try one of our savory butter recipes on top:
😋 Similar Recipes
Next time, try one of these delicious recipes:
- cheesy cornbread
- butter swim biscuits
- garlic cheese bombs
- blueberry sour cream bread
- sweet potato rolls
- buttery dinner rolls
- Texas Roadhouse rolls
- cheddar and jalapeno biscuits
You can also use this biscuit mixture to make chicken and dumplings!
Not ready to make this recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Sour Cream Biscuits
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Ingredients
- 1 egg
- 1 cup sour cream
- 1 tablespoons sugar
- ¼ cup butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat your oven to 400 degrees.
- Spray a 9x9 baking pan using nonstick cooking spray and set aside.
- In a large bowl, crack the egg and beat it with a fork.1 egg
- Add the sour cream and sugar, and whisk to combine.1 cup sour cream, 1 tablespoons sugar
- Next, grate the cold butter into the mixing bowl and stir just enough to mix.¼ cup butter
- Add the remaining dry ingredients and stir until just mixed. The dough should be very sticky.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- Add a dash of flour to your counter and use a rubber scraper to scrape the dough onto the counter.
- Sprinkle a bit of flour on top and knead a few times.
- Shape the dough into a mound and pat the dough to about 1” thick.
- Spray the biscuit cutter using a nonstick spray, or use the open end of a cup if you don’t have one.
- Cut the dough to form 9 biscuits.
- Place the biscuits in your greased baking dish, with the sides almost or barely touching. Pat the tops slightly to smooth out the top.
- Bake for 15 minutes, and enjoy!
Equipment
- 9x9 baking pan
Sandra Watts says
I love these homemade biscuits! Thanks for the recipe!