Tender Homemade Sour Cream Biscuits: A Recipe for Fluffy, Delicious Comfort

Nothing beats the taste of warm, tender homemade sour cream biscuits fresh out of the oven. The addition of sour cream to these biscuits makes them incredibly moist, tender, and slightly tangy, creating a unique and satisfying flavor. Perfect for breakfast, dinner, or as a side dish, these biscuits are versatile and incredibly easy to make from scratch.

If you’ve ever struggled with getting your biscuits light and fluffy, this recipe will help you master the technique. Using cold butter, gentle kneading, and the right oven temperature are just some of the tips you’ll need to ensure success. These biscuits can be ready in under an hour, making them an excellent choice for both beginner and experienced bakers.

For more tips on creating the perfect biscuit dough, check out Perfect flaky biscuit tips, which provides expert advice on achieving those delicious layers in your biscuits.

Ingredients for Sour Cream Biscuits

These sour cream biscuits come together with a few simple ingredients, most of which you probably already have in your kitchen.

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons sugar (optional, for slightly sweet biscuits)
• ½ cup cold unsalted butter, cubed
• ¾ cup sour cream
• ¼ cup cold milk (or more as needed)

Optional Add-ins:

• 1 cup shredded cheddar cheese for Cheddar Sour Cream Biscuits
• 2 tablespoons chopped fresh herbs (such as parsley or chives) for Herb Sour Cream Biscuits

By using cold butter and sour cream, you’ll create a dough that produces light, fluffy biscuits with a melt-in-your-mouth texture. Sour cream helps add moisture and a slight tang that balances the richness of the butter.

Step-by-Step Guide to Making Sour Cream Biscuits

Now that you have your ingredients ready, let’s get started on making these tender, flaky biscuits.

1. Preparing the Dough

Instructions:

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). This ensures that the leavening agents are evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overmix, as leaving small bits of butter in the dough helps create flakiness.
3. Add the Sour Cream: Stir the sour cream into the mixture until just combined. If the dough seems too dry, add cold milk one tablespoon at a time until the dough comes together.

For additional insights on how to properly cut butter into dough, check out Perfect flaky biscuit tips, which highlights important techniques for achieving the best results.

2. Rolling Out the Dough and Cutting the Biscuits

This part is key to creating those beautiful layers in your biscuits.

Instructions:

1. Turn the Dough Out: Turn the dough onto a lightly floured surface. Lightly knead the dough 2-3 times to bring it together, but don’t overwork it.
2. Roll the Dough: Roll the dough out to about ½-inch thickness. The thickness of the dough will affect how high your biscuits rise, so aim for an even surface.
3. Cut the Biscuits: Use a biscuit cutter or the rim of a glass to cut out the biscuits. Avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly. Simply press straight down and lift.

To keep your biscuits soft and tender, handle the dough as little as possible and ensure your butter remains cold throughout the process.

3. Baking the Biscuits

Instructions:

1. Prepare the Baking Sheet: Arrange the biscuits on a parchment-lined baking sheet. Place them close together for soft-sided biscuits or farther apart if you prefer crispy edges.
2. Bake: Preheat the oven to 425°F (220°C) and bake for 12-15 minutes, or until the tops are golden brown. Check for doneness by lightly tapping the tops; they should sound hollow.
3. Brush with Butter: For extra flavor, brush the tops with melted butter as soon as they come out of the oven. This will add a rich, buttery finish and help keep the biscuits soft.

4. Serving the Sour Cream Biscuits

Homemade sour cream biscuits are best served warm. Here are a few serving suggestions:

• Spread with butter, honey, or jam for a simple and delicious breakfast.
• Serve alongside fried chicken or sausage gravy for a classic Southern meal.
• Use them as a base for breakfast sandwiches with eggs, bacon, or ham.

For more tips on storing and reheating biscuits, you can refer to Storing and reheating biscuits, which provides guidance on keeping your biscuits fresh.

Variations of Sour Cream Biscuits

You can easily customize this biscuit recipe to suit your tastes or complement different meals.

1. Cheddar Sour Cream Biscuits

For a cheesy variation, add shredded cheddar cheese to the dough before baking.

• Instructions: Add 1 cup of shredded cheddar cheese to the dough just before stirring in the sour cream. This creates a savory, cheesy biscuit that pairs perfectly with soups or stews.

2. Herb Sour Cream Biscuits

Fresh herbs can add flavor and color to your biscuits, making them perfect for pairing with roasted meats and vegetables.

• Instructions: Stir in 2 tablespoons of finely chopped fresh herbs, such as parsley, rosemary, or chives, to the dough. These biscuits are fragrant and flavorful, making them a great accompaniment to dinner.

3. Sour Cream Drop Biscuits

If you’re short on time, try making sour cream drop biscuits. This version doesn’t require rolling or cutting the dough, making it even easier to prepare.

• Instructions: Instead of rolling out the dough, simply drop spoonfuls of dough onto the baking sheet. Bake as directed, and you’ll have biscuits with a more rustic, crumbly appearance but the same tender texture.

FAQs About Sour Cream Biscuits

1. Can I make sour cream biscuits ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This makes it easy to have freshly baked biscuits ready at a moment’s notice.

2. Can I freeze the biscuits?

Absolutely. You can freeze unbaked biscuits by placing them on a tray and freezing until solid. Once frozen, transfer them to a freezer-safe bag. Bake the frozen biscuits directly from the freezer, adding a few extra minutes to the baking time.

3. Can I substitute sour cream with another ingredient?

Yes, if you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk. Greek yogurt will add a similar tang, while buttermilk will make the biscuits slightly fluffier.

4. What’s the best way to store leftover biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, place the biscuits in a 350°F oven for a few minutes to restore their flakiness and warmth.

Conclusion: Enjoy the Fluffiest, Most Tender Sour Cream Biscuits

Tender homemade sour cream biscuits are a versatile, delicious, and comforting addition to any meal. Whether you enjoy them warm with butter or as a side to your favorite main dish, these biscuits are sure to become a family favorite. With just a few simple ingredients and steps, you can create light, fluffy biscuits that melt in your mouth.

Experiment with variations like cheddar or herb sour cream biscuits to add even more flavor, or try your hand at drop biscuits when you need a quick and easy option. Whichever version you choose, these sour cream biscuits will always deliver a satisfying, homemade taste.

For additional biscuit-making tips, be sure to check out Perfect flaky biscuit tips, which will help you refine your technique and get the best results every time.