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Sour Cream Biscuits

Delightful and flaky, these Sour Cream Biscuits are quick and easy to prepare, making them perfect for any meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation of these biscuits.
  • 1 tablespoon baking powder Ensures the biscuits rise perfectly.
  • 1 teaspoon kosher salt Balance for sweetness and richness.
  • 1 teaspoon granulated sugar Adds subtle sweetness.
  • 1/4 teaspoon baking soda Works with sour cream for tenderness.
Wet Ingredients
  • 1 cup sour cream The star ingredient!
  • 8 tablespoons unsalted butter Creates flakiness and richness.
  • 1 to 2 tablespoons milk Optional, for dough consistency.

Method
 

Preparation
  1. Line a large sheet pan with parchment paper or foil.
  2. Whisk together the flour, baking powder, sugar, baking soda, and salt in a mixing bowl.
  3. Add the cold butter cubes to the dry ingredients, and rub them in until the mixture resembles flat pieces and crumbly bits.
  4. Create a well in the center, add the sour cream, and mix gently until a loose dough forms.
  5. If there's loose flour at the bottom, mix in one tablespoon of milk, adding more if needed.
  6. Dump the dough onto a lightly floured surface and form it into a rough square shape.
  7. Cut the dough into four squares, stack and repeat the cutting and stacking two more times.
  8. Pat the dough into a rectangle at least ½ inch thick and cut out biscuits with a biscuit cutter.
  9. Gather scraps, reform, and cut more biscuits, yielding up to 12.
Baking
  1. Place the sheet pan in the freezer for 10-15 minutes, then preheat your oven to 425°F (220°C).
  2. Remove biscuits from the freezer, brush with egg wash, and bake for 18-20 minutes until golden brown.

Notes

Use very cold butter and sour cream for flakiness. Don't over-mix the dough. Consider adding herbs or cheese for a savory twist.