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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Bread / Sour Cream Biscuits

Sour Cream Biscuits

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By: Leigh Anne WilkesPosted: 1/14/20Updated: 9/23/21

This post may contain affiliate links. Please see disclosure policy here.

baked sour cream biscuits on a cooling rack

These Sour Cream Biscuits are some of the best biscuits I’ve ever made.  They are soft, tender and flaky with a touch of sweet from the brown sugar and crunch from the pecans.

These biscuits can be on your table in just over 20 minutes and even quicker if you’ve made them ahead and frozen them.  A few other breakfast treats we love at our house are these Chocolate Chip Banana Muffins and these fluffy Buttermilk Pancakes.

sour cream biscuits on a cooling rack

Over the Thanksgiving holiday we visited Charleston, South Carolina.  I haven’t spent a lot of time in the south but one thing I know about the south is they love their biscuits!  We had fun scouring Charleston for the best biscuits and we found a lot!

Today’s recipe is  one that was given to me by my southern, biscuit loving friend  Sherra.   Don’t all good southern girls love biscuits?

Nothing beats a fresh, warm, flaky biscuit right out of the biscuit.  Especially when it’s smothered in butter or jam!

sour cream biscuits on a cookie sheet

My husband commented not once, but twice at the dinner table on how amazing they were.  Later in the day I overheard him on the phone to his mother when he told her that I had made “the best biscuits he had ever tasted” for dinner that day.

Now, my husband is not a southern boy, he is an Idaho boy, but he sure liked those biscuits!

overhead shot of sour cream biscuits on a baking sheet

How to Make the Perfect Biscuit

  • Butter – Use cold or even frozen butter. You want the butter to stay chilled in the biscuit dough, seeing little chunks of butter in your dough is good.  I like to use a pastry blender to incorporate my butter into my dry ingredients.   You want to see little pea sized pieces of butter in the dough.
pastry blender mixing sour cream biscuits
  • Dough – Handling your biscuit dough as little as possible is the key to a light, flaky biscuit.  The less you handle it the fluffier the biscuit. If your dough feels too sticky add a little bit more flour to it but don’t go crazy.  Too much flour will dry the biscuit out.
cutting out our cream biscuitw
  • Sour Cream – If you don’t have sour cream you can use plain Greek yogurt.
  • Nuts – I use toasted pecans, if you don’t like nuts just leave them out.
  • Milk – If you don’t have whole milk, use what you have on hand and you can even use buttermilk.  Buttermilk is thicker so you may need to use a bit more to get the right consistency.
sour cream biscuit dough on baking sheet

Pat your dough out into a circle, about 3/4″ to 1″ thick.  This will get you a nice tall, flaky biscuit.  Use a 2″ biscuit cutter, mine belonged to my grandmother.

Bake on a parchment lined baking sheet at 425 degrees F for about 15 minutes or until golden brown.

sour cream biscuits on a cookie sheet

Can I Freeze Biscuits?

If you want to freeze them, I recommend freezing the dough before baking them.  Cut the biscuits out and then place them on a baking sheet and place in the freezer until dough is frozen through.  After the dough is frozen, place the individual biscuits into a zippered freezer bag.  They will last in the freezer for 2-3 months.  When that biscuit craving hits, just grab a few out of the freezer and bake!  You can bake them frozen, they will just take about 5 minutes longer.

Just add butter or jam and you have a delicious treat!

For some other delicious breakfast treats try these:

  • Maple Pecan Scones
  • Homemade Cinnamon Rolls
  • Lemon Rolls
  • Quiche Lorraine

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Sour Cream Biscuit Recipe

4.50 from 4 votes
sour cream biscuits on a cooling rack

Sour Cream Biscuits

Recipe From: Leigh Anne Wilkes
These Sour Cream Biscuits are some of the best biscuits I've ever made.  They are soft, tender and flaky with a touch of sweet from the brown sugar and crunch from the pecans.
serves: 10 biscuits
Prep:10 minutes
Cook:15 minutes
0 minutes
Total:25 minutes
Rate Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup brown sugar packed
  • 5 tbsp cold butter cut into small pieces
  • 1/2 cup sour cream
  • 1/4 cup whole milk can also use buttermilk
  • 1/3 cup pecans toasted and finely chopped

Instructions

  • Preheat oven to 425 degrees F.
  • Line baking sheet with parchment paper
  • Mix together the flour, baking powder, salt and baking soda together in a bowl
  • Stir in the brown sugar, making certain there are no lumps
  • Add in the butter and use a pastry blender to incorporate. Blend until you have pea sized pieces of butter.
  • Stir the sour cream and milk together and pour over the dry ingredients
  • Use a fork to mix the ingredients together until you've got a nice soft dough. Using your h ands, knead the dough 3-4 times to make sure all the flour is incorporated.
  • Toss in the pecans and knead another 2 to 3 times to incorporate them
  • Lightly dust a work surface with flour and turn out the dough.
  • Dust the top of the dough very lightly with flour and pat the dough out with your hands until it is even and about 3/4 inch high
  • Use a 2 inch biscuit cutter to cut out as many biscuits as you can
  • Gather together the scraps, working them as little as possible, pat out to a 3/4-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet
  • (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2-3 months. Bake without defrosting – just add a couple more minutes to the oven time.)
  • Bake the biscuits 14 to 18 minutes, or until they are tall, puffed and golden brown

Nutrition Facts:

Calories: 177kcal (9%) Carbohydrates: 22g (7%) Protein: 3g (6%) Fat: 9g (14%) Saturated Fat: 4g (25%) Cholesterol: 18mg (6%) Sodium: 174mg (8%) Potassium: 161mg (5%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 214IU (4%) Vitamin C: 1mg (1%) Calcium: 70mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Breakfast
Cuisine:American
sour cream biscuits on a cooling rack
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  1. Priscilla Johnson says

    Posted on 2/23 at 11:41 am

    I was looking for a nice sour cream biscuit to go with my turkey burgers as I didn’t want to use hamburger rolls but wanted something for the side. I found this recipe, LOVE IT!!!!!! I made the biscuits slightly larger and added a drop of icing (confectioners sugar and lemon juice). We loved it! I’m going to make a batch for some friends, can’t wait! Thank you so much for sharing this recipe. It’s a keeper!

    Reply
    • Leigh Anne Wilkes says

      Posted on 2/23 at 12:32 pm

      So glad you enjoyed them. I love the idea of adding a lemon glaze!

      Reply
  2. Cathy Tibbles says

    Posted on 1/14 at 12:54 pm

    These look divine! BP biscuits are my favorite indulgence!

    Reply
  3. Jocelyn says

    Posted on 1/16 at 10:01 pm

    Thank you for a delicious recipe. My family loved these biscuits.

    Reply
  4. Kara says

    Posted on 11/17 at 9:15 pm

    I just made these biscuits and they are wonderful! I brushed milk over the tops and sprinkled them with a little sugar. So yummy!

    (And thanks for the grating butter idea, that is so clever!)

    Reply
  5. Tina says

    Posted on 4/24 at 4:47 am

    Thank you for the info–and the useful link!–I will continue using salted butter in stuff without guilt (when I manage to bake 2 times/year or so!). We have to watch the fat and carbs due to my health issues, but so far, thank God!, salt is not an issue!

    Reply
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