Light and fluffy, these Sour Cream Biscuits are perfect for breakfast, lunch, or dinner! They are perfectly soft and flaky with a delicious butter flavor everyone will love.

You should always have a good biscuit recipe in your arsenal. Whether you’re making Thanksgiving dinner or need a quick and easy side dish, biscuits go with just about anything! Not only are they a fantastic side option, but a little butter and some jam make them a quick breakfast as well. 

These Southern sour cream biscuits are an absolute favorite because they are so soft, flaky, and buttery. But, that’s what happens when you make biscuits using sour cream. It gives your biscuits the best texture and flavor. But, don’t take my word for it, try them for yourself!

A plate of biscuits with jelly on them.

🥘 Ingredient Notes

The ingredients in sour cream biscuits, laid out and labled.
  • Egg – You only need 1 egg for these biscuits. 
  • Sour Cream – Do not use light sour cream. It won’t give the same texture. 
  • Sugar – This recipe calls for granulated sugar. If you didn’t know, most breads are made with granulated sugar even if they aren’t sweet breads. 
  • Butter – You want your butter to be cold, so that you can grate it into the dough- this add to the flakiness of the biscuits. 
  • Flour – I use all-purpose flour for this recipe. White Lily All-Purpose Flour milled from extra-fine, soft, red-winter wheat, has less gluten and protein if you’re looking for another option, just be sure it is not self-rising flour.
  • Baking Soda – Do not use baking powder. The reaction between the baking soda and sour cream is what makes these biscuits rise. 
  • Salt – Salt adds flavor to the biscuits in the same way the sugar does. A little bit is all you need. 

🍽 Equipment Needed

  • Mixing Bowl
  • Cheese Grater
  • Rolling Pin
  • Baking Sheet
  • Biscuit Cutter or Wide-Mouth Mason Jar or Ring

🥣 How to Make It

Making homemade sour cream biscuits is incredibly easy! You don’t need an electric mixer or any expensive equipment. It’s fast and simple. 

  • First, preheat your oven to 400℉. Then, lightly grease your cooking sheet and put it to the side.
  • Then, beat your egg in a large mixing bowl. Add your sour cream and sugar and mix until fully incorporated. 
  • After you’ve mixed the wet ingredients, add in your flour, baking soda, and salt. Mix well. 
A bowl of sticky biscuit dough.
  • Once the dough is mixed, lightly flour a clean counter surface or cutting board. 
  • Place the dough on the floured surface and lightly flour your rolling pin. Then, roll out the dough until it is 1 inch thick. If you don’t have a rolling pin, you can use your hands or a wine bottle.
A ball of biscuit dough on a wood cutting board.
  • Next, cut out biscuit shapes using a wide-mouth 16 oz mason jar opening. You can use something bigger or smaller, but it may change the number of biscuits you end up with. 
A mason jar being used as a biscuit cutter.
  • Finally, place your biscuits on the greased baking sheet and bake for 15 minutes. 
8 unbaked sour cream biscuits on a baking sheet.
  • Remove them from the oven and enjoy!
A baking sheet with 8 biscuits on it.

Recipe Yield

If you use a 16 oz wide-mouth mason jar opening to cut your biscuits, you will get 12 fluffy southern sour cream biscuits.

A plate with a pile of biscuits on it.

🙋‍♀️ Frequently Asked Questions

Can you use sour cream in place of milk in biscuits?

Yes, and that’s exactly what this recipe does! Sour cream is a great replacement for whole milk, buttermilk, or evaporated milk in baking. It adds a creamier texture and wonderful flavor to baked goods because of its acidity and slightly sour taste.

What can I do with a lot of sour cream?

You can do just about anything with sour cream. It’s great for moist and flavorful batters and doughs, sauces for meat, salad dressings, dips, and desserts.

Why are my biscuits chewy?

If your biscuits come out chewy, this is because you overhandled the dough. You don’t want to overmix the dough. Just mix until the flour is incorporated. When you overmix the dough, it overdevelops the gluten in the flour and melts the butter, which results in chewy, tough biscuits.

A stack of 3 sour cream biscuits on a wood cutting board.

🍳 Serving Suggestions & Uses

You can serve these fluffy sour cream biscuits in a variety of different ways. Serve them with spreads like butter, honey, cane syrup, or fruit-based jams, or cut them in half and use them as a breakfast sandwich with ham, tomato, scrambled eggs, bacon, or sausage.

A pile of biscuits on a wood board, one has jelly and butter on it.

Or, you can serve them as a side to some of these delicious entrees:

Button linking to the Pinterest page for Southern Bytes.

🥫 Storage/Shelf Life/Reheating

If you have leftover biscuits, make sure to put them in a Ziploc bag or Tupperware to prevent them from drying out. They can be left at room temperature for 1 – 2 days. If you want to keep them longer, toss the bag of biscuits in the fridge where they will keep well for about a week. 

To reheat your biscuits, simply bake them in the oven at 350℉ for 5 – 7 minutes or toast them. Be careful not to burn them.

Several biscuits on a white countertop.

✏️ Helpful Tips

  • Don’t overmix the batter! Use a mixing bowl and a rubber spatula or spoon to mix the ingredients. If you use an electric mixer, it’s really easy to overmix the dough. You should only need to stir the dough about 15 times to get the ingredients incorporated. 
  • Grate the butter. Use a cheese grater to grate your butter. Cold, grated butter adds a wonderful texture and flavor to your biscuits. 
  • The dough should be sticky. Sticky dough yields soft biscuits, so be careful not to add too much flour when rolling the dough. Just use enough to be able to roll the biscuits and cut them. That’s it.
A pile of sour cream biscuits on a wood cutting board.

Other Southern Bread Recipes

A pile of biscuits with jelly on one of them on a wood board.

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!

A pile of sour cream biscuits with jelly on them.

Southern Sour Cream Biscuits

4.70 from 10 votes
Light and fluffy, these Sour Cream Biscuits are perfect for breakfast, lunch, or dinner! They are perfectly soft and flaky with a delicious butter flavor everyone will love.
Author: Kari
Servings: 12
Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Ingredients  

  • 1 egg
  • 1 cup sour cream do not use light
  • 1 tablespoon granulated sugar
  • ¼ cup butter cold
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • ¾ teaspoon kosher salt

Instructions 

  • Preheat oven to 400° F degrees.
  • In a large bowl, beat your egg.
    1 egg
  • Add in your sour cream and sugar then mix until fully incorporated.
    1 cup sour cream, 1 tablespoon granulated sugar
  • Using a grater (such as a cheese grater), grate your butter into the bowl.
    ¼ cup butter
  • Add in your remaining ingredients (flour, baking soda, and salt). Mix.
    2 teaspoon baking soda, ¾ teaspoon kosher salt, 2 cups all-purpose flour
  • Lightly flour a clean counter surface or cutting board. Place your dough mixture onto the flour surface.
  • Lightly flour your rolling pin and roll out your dough until it’s about 1 inch thick.
  • Use the opening of a wide-mouth 16 oz mason jar as your biscuit cutter. (If you use something that is smaller or bigger, that’s fine! It might change the number of biscuits.)
  • Lightly grease a sheet pan with cooking spray and place each biscuit on it.
  • Cook for about 15 minutes at 400°F degrees.
  • Remove from oven and enjoy!

Notes

🔢 Recipe Yield

If you use a 16 oz wide-mouth mason jar opening to cut your biscuits, you will get 12 fluffy southern sour cream biscuits.
🍳 Serving Suggestions & Uses

You can serve these fluffy sour cream biscuits in a variety of different ways. Serve them with spreads like butter, honey, cane syrup, or fruit-based jams, or cut them in half and use them as a breakfast sandwich with ham, tomato, scrambled eggs, bacon, or sausage.
Or, you can serve them as a side to some of these delicious entrees:
 
🥫 Storage/Shelf Life/Reheating

If you have leftover biscuits, make sure to put them in a Ziploc bag to prevent them from drying out. They can be left at room temperature for 1 – 2 days. If you want to keep them longer, toss the bag of biscuits in the fridge where they will keep well for about a week.
To reheat your biscuits, simply bake them in the oven at 350℉ for 5 – 7 minutes or toast them. Be careful not to burn them.
📋 Tips
  • Don’t overmix the batter! Use a mixing bowl and a rubber spatula or spoon to mix the ingredients. If you use an electric mixer, it’s really easy to overmix the dough. You should only need to stir the dough about 15 times to get the ingredients incorporated.
  • Grate the butter. Use a cheese grater to grate your butter. Cold, grated butter adds a wonderful texture and flavor to your biscuits.
  • The dough should be sticky. Sticky dough yields soft biscuits, so be careful not to add too much flour when rolling the dough. Just use enough to be able to roll the biscuits and cut them. That’s it.

Nutrition

Serving: 1gCalories: 156kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 382mgPotassium: 56mgFiber: 1gSugar: 2gVitamin A: 257IUVitamin C: 1mgCalcium: 27mgIron: 1mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Bread, Breakfast
Cuisine: Southern
Keyword: easy biscuit recipe, southern sour cream biscuits
Did you make this recipe?Mention @southernbytes or tag #southernbytes!

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Hi, I’m Kari!

I am a newlywed, food blogger, health coach, and mama to a hot mess of a border collie. I love to put a new spin on old family recipes and I try to make as many meals as possible with an Instant Pot.

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