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Sour Cream Biscuits

Deliciously flaky and buttery sour cream biscuits, perfect for breakfast or as a comforting side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides the foundation for your biscuits.
  • 1 tablespoon baking powder Helps the biscuits rise.
  • 1 teaspoon kosher salt Enhances overall flavor.
  • 1 teaspoon granulated sugar Adds slight sweetness.
  • 1/4 teaspoon baking soda Ensures a nicely risen biscuit.
Wet Ingredients
  • 1 cup sour cream Adds richness and tenderness.
  • 8 tablespoons unsalted butter Cold butter provides flakiness.
  • 1-2 tablespoons milk Optional, for dough consistency.

Method
 

Preparation
  1. Line a large sheet pan with parchment paper or foil.
  2. In a mixing bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
  3. Toss in the cold butter cubes and rub into dry ingredients until crumbly.
  4. Create a well in the center and add the sour cream. Stir until a loose dough forms.
  5. If needed, add milk to achieve the desired dough consistency.
  6. Transfer dough onto a lightly floured surface, shaping into a rough square.
Shaping the Biscuits
  1. Cut the square into four smaller squares and stack them.
  2. Press down gently and reshape into a square.
  3. Repeat cutting and stacking twice more.
  4. Pat the dough into a rectangle about ½ inch thick and cut out biscuits.
  5. Gather and re-form scraps to maximize biscuits.
  6. Place biscuits in the freezer for 10-15 minutes.
Baking
  1. Preheat the oven to 425°F (220°C).
  2. Brush the tops of biscuits with an egg wash and bake for 18-20 minutes until golden brown.

Notes

Use very cold butter for the best flakiness. For richer flavor, add garlic powder or herbs. Consider adding cheese for a savory twist.