Sour Cream Biscuits

Make these light and fluffy biscuits plain, sweet, or savory with or without a variety of toppings.

Sour Cream Biscuits
10 biscuits
20 mins
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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1/2 cup milk
  • 1/2 cup dairy sour cream
Preheat oven to 400 degrees F. Measure flour, baking powder, baking soda, and salt. Stir these ingredients together in a large mixing bowl. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. (Or, crumble the butter in with your fingers.)
In a small bowl stir together milk and sour cream until mixture is almost smooth. Make a well in the center of the flour mixture. Add the milk mixture all at once. Using a wooden spoon stir just until the dough sticks together.
Using hands or a wooden spoon, push dough onto a lightly floured surface. Sprinkle a little flour on hands. Gently knead 8 or 10 times or just until dough holds together.
Pat dough to 1/2-inch thickness. (Or, roll dough with a floured rolling pin.) Using the edge of a clean, floured ruler, cut dough into large diamonds or squares, approximately 3 inches. Place on ungreased baking sheet, leaving about 1-inch space between each biscuit.
Bake for 12 to 15 minutes or until golden brown. Using a wide spatula carefully remove biscuits from baking sheet. Serve immediately. Makes 10 biscuits.


  • Biscuit Toppers:

    Before baking, you may brush tops of homemade or purchased, ready-to-bake biscuits with melted butter. Add toppers such as mini chocolate chips, chopped nuts, cinnamon sugar, or shredded cheddar cheese and pepperoni slices.

nutrition information

Per Serving: cal. (kcal) 154, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 4, carb. (g) 19, fiber (g) 1, pro. (g) 3, vit. A (RE) 72.12, vit. C (mg) 0, sodium (mg) 300, calcium (mg) 70.68, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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