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.
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, 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.
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.
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.
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.
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
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
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.
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.
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.
What to serve with Southern sour cream biscuits
Bacon and egg breakfast melts
A thick layer of pimento cheese
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
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Sour Cream Biscuits
- 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
- 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.