• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads & Biscuits » Light and Flaky Sour Cream Biscuits

    Light and Flaky Sour Cream Biscuits

    Published: Oct 27, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Sour Cream Biscuits are extra rich, moist and easy to make. They’re great by themselves or with sausage gravy. Serve them warm, right out of the oven.

    Honey being poured over sour cream biscuits.

    Melt in your mouth Sour Cream Biscuits are a versatile addition to any meal, any time of year. Whether you serve them for Thanksgiving, take them to a potluck, make them for dinner, or add them to your brunch menu, these scrumptious, easy biscuits are always a crowd-pleaser.

    Have you ever used sour cream in biscuits? When I want to make a biscuit that’s richer than a traditional buttermilk biscuit, and don’t want a square biscuit, I’ll add sour cream. It makes both rolls and biscuits softer with a somewhat velvety texture. Combining sour cream with buttermilk is even better since it ensures the finished product will still be fluffy and not too dense.

    Not a fan of buttermilk you can still get this velvety texture by making 7UP biscuits. They also use sour cream as the base but the liquid is a lemon-lime soda.

    Grating frozen butter is another trick you can use for flaky and tender layers. Because the butter is in small pieces, it easily incorporates into the flour mixture and creates steam while the biscuits bake. This results in lots of air pockets that create a delicate, fluffy crumb.

    If you don’t want to grate the butter, which is a little bit of a chore, you can use a food processor to chop up the butter with the flour mixture. A third alternative is to use a pastry cutter on cold but not frozen butter. 

    Making breakfast biscuits is simple and easy to master. A few basic ingredients are all you need for the best homemade biscuits that have so much more flavor than store-bought. But they’re not just for breakfast, they’re a perfect substitute for dinner rolls if you’re short on time or want to change things up.

    Baked biscuits on a baking sheet.

    These large biscuits are sometimes referred to as cat head biscuits because they’re as big as a cat’s head. For those times when you need a larger biscuit to hold all that yummy sausage gravy. Of course you can make these smaller if you prefer. If you want a really tall biscuit, then try my traditional buttermilk biscuits and if you really love butter, try some butter swim biscuits.

    Homemade Southern biscuits are wonderful plain, without any added toppings. Or go ahead and slather them with butter, spoon on some jam or drizzle with honey. Go all out and pour on the sausage gravy, they’ll be even better!

    The large surface area of these homemade biscuits are especially good for breakfast with grits, bacon and eggs. You can also use them for sliders and as a cobbler topping. But really, you can’t go wrong no matter what you serve them with.

    Any leftovers can be saved in an airtight container on the counter for a couple of days. After that freeze them, they will dry out in the fridge. Reheat in the oven at 350º for about 5 minutes.

    If you need to make these ahead of time, just cover and refrigerate the cut biscuits until you’re ready to bake them.

    Show Stopper Sides

    5 Tips to make your next meal Spectacular!

      We respect your privacy. Unsubscribe at any time.

      Why you’ll love cat head biscuits

      • Prep time is only 15 minutes
      • Frozen butter makes the flakiest layers
      • Serve them any time of day
      • Sour cream makes them extra moist
      • No fancy equipment or ingredients needed

      What you’ll need for making biscuits

      The ingredients for sour cream buttermilk biscuits.

      Sour cream – full-fat sour cream produces the richest texture 

      Buttermilk – use store-bought or make your own, just be sure it’s cold

      Butter – place it in the freezer for at least 20 minutes before grating 

      Baking soda and baking powder – add lift for flakier biscuits

      Pantry items – all purpose flour and salt

      Pro tip: Not sure which is the best flour to use for biscuits, I’ve broken down all the pros and cons for bread flour vs all-purpose flour.

      How to make this sour cream biscuit recipe

      Step 1 – make the dough

      Stir together the flour, baking powder, baking soda, salt and sour cream in a large mixing bowl.

      Step 2 – add the butter

      Butter grated on a cookie sheet.

      Use a cheese grater to shred the butter into the dry ingredients. With a pastry cutter or fork, incorporate it into the flour mixture. Work quickly so the butter stays cold.

      Butter and flour in a glass bowl.
      butter incorporated into a flour mixture.

      Step 3 – stir in the buttermilk

      Pour in cold buttermilk and stir in until just combined. Be sure not to over mix or your biscuits will be hard and tough. 

      Buttermilk being poured into the biscuit dough.
      Biscuit dough in a glass bowl.

      Step 4 – roll the dough

      Put  the dough onto a lightly floured work surface. Use a rolling pin to flatten it into a rectangle with a 1-inch thickness. This works better than using your hands to pat the dough, as your body heat will soften the butter.

      Step 5 – cut the biscuits

      Use a round 3-inch biscuit cutter to slice straight down through the dough. Place each biscuit on a parchment-lined baking sheet, which prevents them from sticking to the pan.

      A biscuit cutter on the top of rolled out biscuit dough.

      Pro tip – If you don’t have a biscuit cutter, you can use a knife and cut the dough into eight equal squares or just cut around the lip of a glass or cup.

      Step 6 – bake the biscuits

      Bake for 15 minutes in a 450° oven until golden brown. Remove from the oven, brush with melted butter and sprinkle with flaky salt. Bake for another 2 minutes.

      A baking sheet with a batch of baked sour cream biscuits.

      What to serve with Southern sour cream biscuits

      Homemade fruit jam like strawberry rhubarb and peach

      Bacon and egg breakfast melts

      A thick layer of pimento cheese

      Shredded beef and chicken for sliders

      Southern shrimp and grits or crawfish etouffee 

      A warm bowl of soup like chicken or corn chowder

      FAQs and tips

      What makes biscuits rise?

      Cold butter and high heat produce the tallest rise and a light, fluffy texture. It’s also important to cut straight through the dough (without twisting) using a sharp biscuit cutter. 

      Are sour cream and buttermilk interchangeable?

      Technically, yes, although substituting one for the other will result in a biscuit that has a different texture. Sour cream is much thicker than buttermilk so you would need to thin it down with milk.  For best results, use the amounts called for in this recipe.

      How do you keep biscuits moist?

      Store baked biscuits at room temperature in an airtight container. Eat them within a day or two or freeze them for up to three months.

      If you love easy homemade biscuits, try these

      • A strawberry biscuit on a napkin with cream and jam.
        Tall & Flaky Strawberry Buttermilk Biscuits 
      • A Southern blueberry biscuit with a glaze dripping down the side.
        Bo Berry Blueberry Biscuits Recipe
      • Cheddar bay biscuits stacked on a platter.
        30 Minute Homemade Cheddar Bay Biscuits
      • Squares of cornbread on a linen napkin.
        Cornmeal Buttermilk Biscuits

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      A sour cream biscuit split in half with butter and honey.

      Sour Cream Biscuits

      Author: Barbara Curry
      Sour Cream Biscuits are extra rich, moist and easy to make. They’re great by themselves or with sausage gravy. Serve them warm, right out of the oven.
      5 from 1 vote
      Print Pin
      PREP: 15 minutes
      COOK: 15 minutes
      Servings: 8

      Ingredients
       

      • 2 cups flour
      • 1 tablespoon baking powder
      • ¼ teaspoon baking soda
      • 2 tablespoons sour cream
      • 1 teaspoon salt
      • ¾ cup butter frozen
      • ¾ cup buttermilk
      • 1 tablespoon butter melted
      Prevent your screen from going dark

      Instructions
       

      • Preheat the oven to 450º and line a baking sheet with parchment paper.
      • In a large bowl, whisk together, flour, baking powder, baking soda, salt, and sour cream.
      • Grate the butter with a cheese grater using the largest holes. Quickly combine with the flour mixture using a pastry cutter.
      • Add cold buttermilk to the mixture, stirring just until combined. Turn out onto a floured surface.
      • Roll out into a 1 inch thickness. Using a 3 inch biscuit cutter, cut straight down without turning and place on the prepared pan.
      • Bake for 15 minutes until golden brown, remove from the oven and brush with butter and flaky salt, then bake for 2 more minutes.
      Barbara’s Tips + Notes
      • If you don’t want to grate the butter, you can use a food processor or a pastry cutter. If using a pastry cutter, use cold but not frozen butter.
      • Make sure the buttermilk is cold.
      • Try not to handle the dough any more than you have to.
      • If you don’t have buttermilk, you can make your own buttermilk.
      • You can make the dough in advance and refrigerate the cut biscuits until you are ready to bake them. 

      Nutrition

      Calories: 300kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 500mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 0.03mg | Calcium: 104mg | Iron: 2mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

      Explore Recipes

      Breads & BiscuitsBakedButtermilk
      « Beef and Cheese Enchiladas
      Old Fashioned Sausage Gravy »

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

      More about me →

      Subscribe

      Game Day Favorites

      • Baked Buffalo chicken wings with a blue cheese dipping sauce.
        Baked Buffalo Wings
      • Baked Chex mix in a bowl.
        Homemade Chex Mix
      • A bowl full of spicy roasted nuts.
        Spicy Roasted Nuts
      • A serving platter with mushroom crescent rolls
        Cream Cheese Crescent Roll Appetizer with Mushrooms

      Popular

      • Two breakfast puff pastry pockets on a linen napkin.
        Puff Pastry Pockets for Breakfast
      • A fork full of Steak Marsala
        Steak Marsala
      • A baking dish of Queso Chicken
        Queso Chicken
      • Mini appetizers on a platter
        Mini Croque Monsieur

      Footer

      Footer

      ↑ back to top

      COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
      BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

      15 shares