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These Sour Cream Biscuits are some of the best biscuits I’ve ever made. They are soft, tender and flaky. I added a touch of sweet from the brown sugar and crunch from the pecans, but you can leave them out for a more traditional biscuit.
Nothing beats a fresh, warm, flaky biscuit right out of the oven. And these biscuits are all those things. My husband commented not once, but twice at the dinner table on how amazing they were and called them the best biscuits he had ever tasted.
Ingredients needed
- All-purpose flour
- Baking Powder
- Baking Soda
- Salt
- Brown Sugar
- Butter
- Sour Cream, you can also use plain greek yogurt
- Whole Milk, you can also use buttermilk
- Pecans, optional
How to Make Sour Cream Biscuits
- 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 butter and use 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
- Mix the ingredients together with a fork until you’ve got a nice soft dough.
- Knead the dough 3-4 times by hand to make sure all the flour is incorporated.
- Add the pecans if desired and knead another 2 to 3 times to incorporate them.
- Place the dough on a lightly floured work surface.
- Dust the top of the dough lightly with flour.
- Pat the dought with your hands until it is even and about 3/4 inch high.
- Cut out biscuits with a 2 inch biscuit cutter and transfer to a parchment lined baking sheet.
- Gather together the scraps, working them as little as possible, and repeat to cut out additional biscuits.
- Bake at 425 degrees F until biscuits are tall, puffed and golden brown, about 14 to 18 minutes.
Tips from leigh Anne
- Use cold or even frozen butter. You want the butter to stay chilled in the biscuit dough.
- Use a pastry blender to easily incorporate the butter into the dry ingredients.
- Pat your dough out into a circle about 3/4″ to 1″ thick. This will get you a nice tall, flaky biscuit.
- Handling your biscuit dough as little as possible is the key to a light, flaky biscuit.
Frequently Asked Questions
Can I freeze biscuits?
Biscuits are best frozen before baking. Place uncooked biscuits on a baking sheet and place in the freezer until dough is frozen through. Put frozen biscuits into a zippered freezer bag. They will last in the freezer for 2-3 months. Bake without defrosting, just add a couple more minutes to the oven time
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Sour Cream Biscuit 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:
Priscilla Johnson says
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!
Leigh Anne Wilkes says
So glad you enjoyed them. I love the idea of adding a lemon glaze!
Cathy Tibbles says
These look divine! BP biscuits are my favorite indulgence!
Jocelyn says
Thank you for a delicious recipe. My family loved these biscuits.
Kara says
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!)
Tina says
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!