If you’ve ever wanted to master the art of baking the perfect biscuit—one that’s soft, tender, and irresistibly buttery—you’re in the right place. These sour cream biscuits come together with just a handful of pantry staples and a little folding magic to give you bakery-level results right in your own kitchen.

No buttermilk? No problem. Sour cream steps in with a rich tang and creaminess that gives these biscuits a unique depth of flavor and an ultra-flaky texture. Whether you’re serving them at brunch with eggs and jam or pairing them with soup or stew on a cozy evening, these biscuits belong on your go-to list.

Let’s dive in and break it all down so you feel confident baking a batch from scratch—even if you’ve never made biscuits before.

Why You’ll Love This Recipe

This isn’t just any biscuit recipe—it’s the one you’ll reach for every time biscuits are on the table. Here’s why:

Key Benefits

• No special equipment required. If you’ve got a bowl and a fork, you can make these.

• Quick and satisfying. From mixing to baking in under 30 minutes.

• Foolproof flakiness. Thanks to a simple folding technique, you’ll get those gorgeous layers every time.

• Customizable. Add herbs, cheese, or a touch of honey to make them your own.

Suitable For

This recipe is perfect for:

• Beginners who want an easy, reliable biscuit without intimidating steps

• Busy families needing a quick, comforting side

• Home cooks who don’t keep buttermilk on hand

• Entertainers looking to impress with a warm, homemade bread option

Whether it’s your first time or your fiftieth, you’ll end up with something delicious—and confidence-boosting.

Ingredients for Sour Cream Biscuits

Let’s talk ingredients. You won’t need anything fancy, and that’s part of the magic.

Core Ingredients

• All-purpose flour (2 cups) – The foundation of your biscuit. Stick with all-purpose for best structure.

• Baking powder (1 tablespoon) – Gives that reliable, lofty rise.

• Baking soda (½ teaspoon) – Works with sour cream to create a tender crumb.

• Salt (½ teaspoon) – Just enough to enhance the flavor without overpowering.

• Cold unsalted butter (½ cup / 1 stick) – This is key. Cold butter creates pockets that steam during baking, making your biscuits airy and flaky.

• Sour cream (1 cup, full-fat) – Adds moisture, tang, and softness. The full-fat version gives the best texture.

You might already have all of these on hand, which means biscuits are just a few steps away.

Substitutions and Tips

No sour cream? No worries. Here are some tried-and-true swaps:

• Greek yogurt (full-fat) works beautifully. Just make sure it’s plain.

• Salted butter is fine in a pinch—just reduce the added salt by a pinch.

• Self-rising flour can be used instead of all-purpose flour, baking powder, and salt. Just omit those ingredients and keep the rest of the method the same.

• Want a sweeter biscuit? Add a tablespoon of sugar to the dry ingredients.

• Craving savory? Fold in shredded cheddar or chopped fresh herbs just before shaping.

The bottom line: this recipe is forgiving and flexible, making it a great one to keep in your back pocket.

Best Butter for Sour Cream Biscuits

Butter is the soul of a biscuit. Choose wisely, and your biscuits will reward you.

• Unsalted butter gives you control over salt levels, which is ideal in baking.

• If you have access to it, European-style butter (like Kerrygold) has a higher fat content and makes the biscuits extra rich.

• No matter what butter you use, make sure it’s cold—and we mean straight-from-the-fridge cold.

• For an even flakier result, pop the diced butter in the freezer for 10 minutes before mixing.

And remember: don’t fully blend the butter into the flour. You want visible chunks—those melt into the dough and create those mouthwatering layers.

Kitchen Tools You’ll Need

No need to invest in anything fancy here. These biscuits keep it simple.

Must-Have Tools

• Mixing bowl – A large one, so you can combine everything without spilling flour all over the counter.

• Pastry cutter, fork, or clean fingertips – You’ll use one of these to work the butter into the flour.

• Biscuit cutter or glass – For cutting your biscuits into shape. Any round object will do in a pinch.

• Baking sheet – Sturdy and rimmed works best.

• Parchment paper – Keeps the bottoms from over-browning and makes cleanup easier.

Nice-to-Have Tools

• Bench scraper – Helpful for lifting and folding the dough cleanly.

• Food processor – If you’re short on time, a few pulses can cut in the butter quickly.

• Silicone baking mat – A reusable alternative to parchment paper.

• Pastry brush – For brushing melted butter on top after baking, which adds flavor and a pretty shine.

Even with just the basics, you’ll be able to create a biscuit that looks and tastes like it came out of a country bakery.

How to Make Sour Cream Biscuits

Let’s get to the fun part—actually making the biscuits. Don’t worry, I’ll walk you through it step-by-step like we’re baking side by side in your kitchen. These biscuits don’t take long, and once you’ve made them once, you’ll be hooked.

Step 1: Preheat the Oven and Prep Your Tools

Start by preheating your oven to 425°F (220°C). Give it enough time to reach the right temperature before the biscuits go in—this ensures they rise quickly and evenly.

Line a baking sheet with parchment paper (or a silicone baking mat if you have one). This prevents sticking and keeps the bottoms from over-browning. Set it aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing dry ingredients first helps distribute the leavening evenly, so every biscuit rises beautifully.

If your flour tends to be clumpy or compacted, give it a quick fluff or even a sift—it makes a difference.

Step 3: Cut in the Cold Butter

Now comes the magic step for that flaky texture. Add the cold, cubed butter to the flour mixture.

Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs. You’re aiming for pea-sized bits of butter still visible in the mix. Those little pockets will melt during baking and puff up the biscuits with steam.

Tip: If your kitchen is warm, you can even freeze the butter cubes for 10 minutes before adding them.

Step 4: Stir in the Sour Cream

Add the sour cream and gently fold it in using a wooden spoon or rubber spatula. It’ll start to form a soft, slightly sticky dough.

Don’t worry if the dough looks a little messy or shaggy—that’s actually perfect. You want to mix until just combined. Overmixing will make your biscuits tough, and no one wants that.

Step 5: Shape the Dough

Lightly flour your work surface and turn the dough out onto it. Now use your hands to gently pat the dough into a ¾-inch thick rectangle.

Here’s a great trick: fold the dough in half, pat it back out, and repeat 2–3 times. This technique helps create beautiful flaky layers, just like a croissant, but without the fuss.

If the dough is sticky, add a light dusting of flour—but go easy. Too much and the biscuits can turn dry.

Step 6: Cut Out the Biscuits

Using a floured biscuit cutter or drinking glass, cut straight down into the dough. Don’t twist the cutter—that seals the edges and can keep them from rising properly.

Transfer the biscuits to your prepared baking sheet. For softer sides, place them close together. For crisper edges, space them an inch or two apart.

Gather the scraps, re-pat the dough, and cut more biscuits. Try to limit the number of times you rework the dough—just once is ideal.

Step 7: Bake to Golden Perfection

Pop the tray into your preheated oven and bake for 12 to 15 minutes, or until the tops are golden and the biscuits have puffed up beautifully.

They should smell amazing at this point—warm, buttery, and rich.

Optional: Brush with Melted Butter

As soon as the biscuits come out of the oven, you can brush the tops with melted butter. It adds extra flavor and gives the tops a lovely shine. Totally optional, but highly recommended.

Tips for Success

Here are a few extra tips to make sure your biscuits turn out just right every time:

• Keep everything cold. Chill the butter, sour cream, even the flour if it’s a hot day. Cold ingredients = flakier layers.

• Don’t overmix. Mix just until everything comes together. Overmixing leads to tough biscuits.

• Use a sharp cutter. A dull edge presses the layers together instead of slicing cleanly through them.

• Avoid twisting the cutter. Always press straight down to help your biscuits rise tall.

• Bake immediately. Don’t let the cut dough sit around—get those biscuits into the oven while the butter is still cold.

How to Store Sour Cream Biscuits

Whether you’re saving leftovers (if you’re lucky enough to have any) or making ahead for a crowd, here’s how to store your biscuits:

At Room Temperature

Let them cool completely, then store in an airtight container for up to 2 days. To revive that just-baked texture, warm them in a 350°F oven for 5–7 minutes.

In the Refrigerator

If you want to store them longer, pop them in the fridge for up to 4–5 days. Wrap tightly in plastic wrap or foil to keep them from drying out.

Freezing Tips

These biscuits freeze beautifully:

• Before baking: Cut out the biscuits and freeze them on a baking sheet until solid. Then transfer to a freezer bag. Bake straight from frozen, just add 2–3 extra minutes to the baking time.

• After baking: Let them cool completely, then wrap and freeze. Reheat in the oven or toaster oven at 350°F until warmed through.

Make a double batch and freeze one—your future self will thank you.

Frequently Asked Questions (FAQs)

Can I use Greek yogurt instead of sour cream?

Absolutely. Full-fat plain Greek yogurt works well as a swap. It’s just as creamy and has that tangy kick you’re looking for.

Why didn’t my biscuits rise?

Most often, it’s one of two things: the butter wasn’t cold enough, or the dough was overworked. Also make sure your baking powder is fresh—it can lose potency over time.

Can I make these gluten-free?

Yes, with a 1:1 gluten-free flour blend that contains xanthan gum. The texture might be slightly different, but they’ll still be tasty and tender.

Do I have to chill the dough?

Not required, but if you have time, a quick 10-minute chill in the fridge before baking can help firm the butter and improve flakiness.

Related Recipes

If you loved these sour cream biscuits, you might also enjoy these comforting homemade bakes:

• Homemade Cinnamon Rolls (No Yeast) – Soft and sweet with zero rising time.

• Rustic No-Knead Rosemary Garlic Bread – Perfectly crusty and full of herby flavor.

• Cheese Bread – Rich, savory, and perfect alongside soups.

• The Best Pumpkin Bread Recipe – Moist, spiced, and ideal for fall baking.

• Grandma’s Pie Crust – The Best Homemade Recipe of 2025 – If you love baking from scratch, this one’s a must.

Conclusion

That’s everything you need to know to make the fluffiest, flakiest sour cream biscuits right at home. With a little practice and a few simple ingredients, you’ll be baking batches that rival any bakery.

Serve them warm with butter and jam, split them for egg sandwiches, or dunk them in gravy—you really can’t go wrong. Be sure to share them with friends and family, and don’t forget to make a double batch next time. You’ll want more.

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