Easy Sour Cream Biscuits Recipe

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9 votes | 44162 views

Quick to the table because there's no cutting of shortening into flour mixture. Just stir in sour cream, knead lightly, pat out, cut and bake. Couldn't be simpler to get homemade biscuits on the table. I like to use up the tail end of the sour cream this way.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $0.16 view details

Directions

  1. Set oven to 425 degrees F.
  2. Measure flour, baking powder, baking soda, salt, sour cream and milk into bowl. Stir lightly until combined, adding a little more milk if needed to hold dry ingredients together.
  3. Flour bread board lightly and push dough onto it. Flour hands and knead gently 8-10 times.
  4. Pat dough out until it is about 1/2" to 3/4" thick. Cut with floured biscuit cutter and place on ungreased baking sheet.
  5. Bake about 8 minutes until golden brown. Remove from pan to cooling rack.
  6. Yield: 11-12 biscuits, depending on diameter of cutter.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 46g
Recipe makes 12 servings
Calories 116  
Calories from Fat 36 31%
Total Fat 4.15g 5%
Saturated Fat 2.33g 9%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 456mg 19%
Potassium 56mg 2%
Total Carbs 16.68g 4%
Dietary Fiber 0.6g 2%
Sugars 0.99g 1%
Protein 2.71g 4%
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Reviews

  • myra byanka
    Made them this a.m. Yum.

    Thanks,

    Myra
    I've cooked/tasted this recipe!
    • Lesley Varwig
      First try they turned out great and stayed fresh for two days
      I've cooked/tasted this recipe!
      • Judy Tarver
        will try soon
        I've cooked/tasted this recipe!
        • gracie
          I just tried this recipe and it is amazing. I've never been able to find a light flaky biscuit recipe that didn't have shortening and butter. These bicuits were delicious!! Knead very lightly over kneading will make them tough. I didn't roll them out just took small handfulls rolled in a ball then flattened out a little. Don't use light sour cream, they won't taste the same.
          I've cooked/tasted this recipe!

          Comments

          • gracie
            June 25, 2016
            This recipe is fantastic!! The best biscuits I've ever had. I would not use light sour cream. I didn't roll them just rolled handfull of dough in balls and placed on cookie sheet and flattened a little with my fingers. The less you handle the dough the more flaky they will be. These biscuits are really delicious. Instead of salt I added garlic powder to help reduce sodium content.
            1 reply
            • Salad Foodie
              June 25, 2016
              Thanks for your review Gracie, and I like your suggestions to make them healthier and easier to prepare.
            • ShaleeDP
              March 4, 2016
              So nice.. would be cool to try.
              • Salad Foodie
                March 24, 2012
                I use all-purppose unbleached flour. Yes I have cut them too with a sharp knife, which cuts them cleaner without depressing the sides as a glass does. But I always remember mom using a glass in a pinch to cut out biscuits and there's such a variety of sizes that way too. I hope you like trying them out. So much tastier than store bought.
                • Veronica Gantley
                  March 24, 2012
                  WOW! I cant wait to try these. Did you use White Lily flour. That is all I use for my biscuits. Next time I make biscuits I will try it with sour cream. I also cut my biscuits because I can never find my cutters. Sometimes I use a glass.

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