Easy Sour Cream Biscuits Recipe

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6 votes | 3969 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!

        Comments

        • 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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