sour cream biscuits on a cooling rack
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Sour Cream Biscuits

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.
Course Breakfast
Cuisine American
Keyword sour cream biscuit
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 biscuits
Calories 177kcal
Author Leigh Anne Wilkes

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

Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 174mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg