Simple, Buttery, Flaky Sour Cream Biscuits [Recipe]
Here is a recipe that I really enjoy for both taste and simplicity: these easy, flaky sour cream biscuits.
Rather than using a rolling pin and biscuit cutter, this simple dough gets patted out with your hands and cut into squares or rectangles for quick, no fuss, delicious biscuits!
Biscuits vs. scones
These classic American-style biscuits are very similar to scones, albeit much more salty and savory. Scones are an English tea-time treat typically served with sugar on top, jam, and something like devonshire cream. Biscuits, on the other hand, are often served alongside your favorite soup or topped with sausage and gravy for a delicious, rich, and savory breakfast.
How to make flaky biscuits
The way those beautiful layers are achieved is by cutting cold butter into the dry ingredients (like pastry), which then gets pressed between bits of dough and rises in the oven to reveal gorgeous buttery layers of goodness.
Unlike pastry, biscuits are also made with lots of baking powder, which makes them quite tall and fluffy, as well as flaky.
Sour cream substitutes
This recipe uses sour cream because, well, I love baking with sour cream. It has a rich flavor which makes all kinds of baking so delicious (and soft).
If you don’t have sour cream, you could easily make this recipe with plain yogurt, buttermilk, or even some regular milk soured with a splash of vinegar (about 1 tsp vinegar per cup of milk). If you’re using something thinner (such a milk), you may want to add a little extra flour to make sure the dough is not too soft.
How far in advance can you make this recipe
You can easily make these biscuits ahead of time and freeze them, unbaked, to throw in the oven quickly on a busy day.
To make these biscuits ahead, follow all of the recipe directions through step 4. Place the cut biscuits onto a parchment lined sheet, and set in the freezer until solid (about 1-2 hours). Place the prepared, unbaked biscuits into a freezer bag, and store in the freezer until you want to bake them.
Bake the biscuits from frozen according to the recipe directions, adding a few extra minutes to the baking time to account for thawing in the oven.
Storage and serving
These biscuits are best served on the day they are made. If you want to make them ahead of time, see my note above for how you can prep and freeze unbaked biscuits to bake fresh on a busy day!
Serve these biscuits plain, with butter, or topped with your favorite jam.
You will need:
- Ingredients (see recipe card below)
- Mixing bowls (small and medium)
- Measuring cups and spoons
- Sieve or sifter
- Pastry cutter (or sharp knife)
- Fork
- Chef’s knife or bench scraper
- Parchment paper
- Baking sheet with sides
- Cooling rack
Sour Cream Biscuits
This ultra simple sour cream biscuit recipe is perfect for days when you want to make biscuits quickly, without the bother of a biscuit cutter.
Ingredients
- 2 c. flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 c. cold butter
- 1 large egg
- 1 c. sour cream
Instructions
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In a medium sized mixing bowl, sift together the flour, salt and baking powder.
-
Using a pastry cutter or sharp knife, cut in the butter until it resembles chickpea-sized chunks.
-
In a small mixing bowl, beat the egg and sour cream together. Add to the flour/butter mixture, and stir with a fork until the mixture comes together in a shaggy dough. Knead slightly, just until all of the flour is incorporated (if the mixture seems to dry, add a little milk). (Do not over-mix.)
-
Pat the dough into a 9×9-inch square or 6×9-inch rectangle. Cut into 12 biscuits with a sharp knife or bench scraper.
-
Bake at 400 degrees F for 15-20 minutes on parchment lined sheets. Cool on wire racks until warm; serve immediately.
Recipe Notes
To make these biscuits ahead, follow all of the directions through step 4. Place the cut biscuits onto a parchment lined sheet, and set in the freezer until solid (about 1-2 hours). Place the prepared, unbaked biscuits into a freezer bag, and store in the freezer until you want to bake them.
Bake the biscuits from frozen according to the recipe directions, adding a few extra minutes to account for thawing time in the oven.
How to Make Flaky Sour Cream Biscuits from Scratch
Here’s the breakdown on how these delicious, flaky homemade biscuits are made, with step-by-step pictures!
Combine the dry ingredients
In a medium sized mixing bowl, sift together the flour, salt and baking powder.
Cut in the butter
Using a pastry cutter or sharp knife, cut in the butter until it resembles chickpea-sized chunks.
Bring the dough together
In a small mixing bowl, beat the egg and sour cream together. Add to the flour/butter mixture, and stir with a fork until the mixture comes together in a shaggy dough. Knead slightly, just until all of the flour is incorporated (if the mixture seems to dry, add a little flour). (Do not over-mix.)
Cut the biscuits
Pat the dough into a 9×9-inch square or 6×9-inch rectangle. Cut into 12 biscuits with a sharp knife or bench scraper.
Bake
Bake at 400 degrees F for 15-20 minutes on parchment lined sheets. Cool on wire racks until warm; serve immediately.
If you like this recipe, you may also like:
- The Best Light and Flaky English Scones
- Italian Sausage and Black Bean Soup
- Peach Raspberry Jam
- Easy No-Knead White Sourdough Bread
That’s all for today! If you like this recipe, feel free to tag me in your beautiful biscuit pictures on Instagram @naomicakesofficial! I love to see that my recipes are being enjoyed.
Bye for now and back soon,
Naomi
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Hi Naomi, another recipe I will need to try!
In your directions about mixing the dough, you write”if the dough is too dry add a little flour”. A typo I think. Yes? ❤️
YES, thank you!!!
Flaky pastry has such a beautiful texture. The light, crisp layers really make a big difference in both taste and presentation