Go Back Email Link
+ servings
A pile of sour cream biscuits with jelly on them.
Print Recipe Add to Collection
5 from 4 votes

Southern Sour Cream Biscuits

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Bread, Breakfast
Cuisine: Southern
Keyword: easy biscuit recipe, southern sour cream biscuits
Cooking Method: 30 Minute Meal, Oven
Servings: 12
Calories: 156kcal
Author: Kari


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


  • 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 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 salt, 2 cups 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!


🔢 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.


Serving: 1g | Calories: 156kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 382mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg