Easy Sour Cream Biscuits
Deliciously soft and flaky sour cream biscuits that come together quickly, perfect for breakfast or a snack, with a tender crumb and subtle tang from the sour cream.
Ingredients
Instructions
- Combine self-rising flour, baking soda, and sour cream in a bowl.
- Stir until smooth.
- Turn dough out onto a lightly floured surface.
- Pat dough out to 1/2-inch thickness.
- Cut with a 2-inch biscuit cutter.
- Place on a lightly greased baking sheet.
- Bake at 450°F for 10 to 12 minutes.
Tips & Substitutions
For best results, ensure your sour cream is at room temperature to help create a softer dough. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 teaspoon of baking powder and a pinch of salt. For a touch of flavor, consider mixing in herbs or cheese. These biscuits are a great addition to dishes like Barbecue Bread or even paired with a side of soup.
Serving Suggestions
Serve these sour cream biscuits warm, perhaps with butter or your favorite jam for a delightful breakfast treat. They also pair wonderfully with hearty soups or stews, making them a versatile addition to any meal. For a sweet twist, enjoy them alongside a slice of Pumpkin Pie Cake Dessert.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate them for up to a week. Reheat in a 350°F oven for about 5-10 minutes, or until warmed through, to restore their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Sour Cream Biscuits contains roughly 175 calories, with 5g protein, 36g carbohydrates, and 1g fat. It is a good source of iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze these biscuits?
Yes, you can freeze the biscuits before baking. Shape them and place them on a baking sheet, then freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
What can I use instead of sour cream?
If you don't have sour cream, plain yogurt is a great substitute and will provide a similar tangy flavor. You can also use buttermilk, but the texture may be slightly different. Adjust the amount of flour as needed to achieve the right consistency.
How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and have risen nicely. You can also check by tapping the bottom; it should sound hollow. If you're unsure, use a toothpick inserted in the center—if it comes out clean, they’re ready!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).