Light and Fluffy Biscuits Made with Sour Cream
Light and flaky with crisp, golden edges, these sour cream biscuits get their soft, pillowy center from a rich mix of sour cream and buttermilk. Rolling and folding the dough creates delicate layers, while a hot oven brings just the right amount of lift. The result? A biscuit that’s tender inside, buttery outside, and perfect for any meal.
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)
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 Notes + Tips
- 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.
- 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
