Mini Sour Cream Biscuits
Mini Sour Cream Biscuits are tender, buttery treats with a tangy sour cream flavor, perfect for breakfast or snacks, suited for any occasion or gathering.
Ingredients
Instructions
- In a mixing bowl, combine the biscuit baking mix, sour cream, and melted butter.
- Drop the mixture by a rounded tablespoonful into greased miniature muffin tins.
- Bake at 400°F (200°C) for 15 to 20 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, avoid overmixing the dough. If you don't have biscuit baking mix, you can create your own by combining flour, baking powder, and salt. Consider adding herbs or cheese to the mixture for extra flavor, which pairs beautifully with Grandma Friedrich'S Bread Pudding for a delightful brunch.
Serving Suggestions
These mini sour cream biscuits are perfect as a snack or side dish. Serve them warm with butter or your favorite jam. They also work well as a base for sliders or paired with soups and salads. Try them alongside Oatmeal Orange Muffins for a delightful breakfast spread.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Sour Cream Biscuits contains roughly 60 calories, with 1g protein, 3g carbohydrates, and 5g fat.
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 make these biscuits ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Allow the dough to come to room temperature before baking for the best results.
Can I freeze the biscuits?
Absolutely! You can freeze the baked biscuits in an airtight container for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 10-15 minutes until heated through.
What can I substitute for sour cream?
If you're out of sour cream, you can substitute plain Greek yogurt or buttermilk. Both alternatives will maintain the moisture and tanginess needed for these biscuits.
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).