Pillowy soft, tender, flaky and buttery, these Easy Sour Cream Biscuits make for the perfect side to any family dinner or as the perfect shortcake vehicle! This is guaranteed to be your new favorite biscuit recipe! If you love these, you will also love these Honey Butter Biscuits, Flaky Biscuits, Angel Biscuits, Cinnamon Roll Biscuits, 7 Up Biscuits or Bacon Cheddar Biscuits.
If you’ve never made biscuits from scratch because you’re intimidated or it went wrong that one time you tried, I’m here to offer redemption. Today’s recipe is an easy, no-fail Sour Cream Biscuit that will knock your socks off! Sure, added cheese or herbs can be fantastic but it’s beyond necessary to have a simple, go-to biscuit recipe. So, here I am, the biscuit fairy godmother coming to bless your kitchens!
HOW TO MAKE SOUR CREAM BISCUITS
Made with less than 10 ingredients, these biscuits come together in no time! Whether you’re looking for a quick buttery bite or trying to impress family and friends, this recipe is absolutely perfect for you.
Here are today’s tools:
All-Purpose Flour- the key to a fluffy, tender biscuit is properly measuring the flour. Be as accurate as possible and, if you’re looking to the extra mile, bust out the sifter.
Sugar- play around with the sugar! If you prefer a sweeter biscuit, include the sugar. If you prefer a savory biscuit, omit the sugar.
Baking Soda- if you don’t have baking soda on hand, baking powder will work. It won’t produce the exact rise but it’s a convenient switch when needed.
Salt- again, fit this to your own preference. Add less salt for a sweeter biscuit or add more for a saltier biscuit.
Unsalted Butter- I’m a big Land O’ Lakes fan! Use your favorite butter, just be sure it’s rich and creamy.
Sour Cream- sour cream has a wonderful way of helping produce tender biscuits. The subtle tang is also a very welcome surprise!
Large Egg & Water- egg wash helps to develop a crisp crust and a golden-brown coloration.
SECRETS FOR A BETTER BISCUIT
There’s always room to upgrade your biscuit game. Start by tucking a few of my butteriest biscuit tips under your baking toolbelt!
Freeze the Butter
Before baking, I will actually cut the butter into 1-2”inch cubes, place them in a glass bowl and freeze while I prep the rest of my ingredients. Just about 10 minutes will ensure extremely cold butter that doesn’t melt while being worked.
Use Good Quality Butter
There aren’t many ingredients in a biscuit recipe so using fresh, quality ingredients is key. Find the best quality butter within your budget. Good butter equals better flavor.
Don’t Use a Rolling Pin
Just don’t do it. A rolling pin will flatten and compress the dough which results in a hard, dry biscuit. Instead, use your hands to flatten out and fold over the dough a few times.
Freshly baked biscuits can be kept at room temperature for up to 2 days. I suggest wrapping the biscuits in foil or plastic wrap, then place them in an airtight container or plastic bag. If you want to keep them in the fridge, they’ll keep for about a week. Don’t serve biscuits that have an odd smell or stale texture.
TIP: Prefer a warm biscuit? So do I. To reheat, preheat the oven to 350 degrees, line a baking sheet with parchment paper or foil and arrange the biscuits on top. Bake for about 5 minutes and top with butter!
GRANDBABY CAKES’ BEST BISCUITS
If you thought you’d come to a Southern food blog and just get one biscuit recipe, you’re crazy! Whether you like them sweet, salty or somewhere in between, I’ve got the recipe for you.
Go ahead, give ‘em a try:
Sour Cream Biscuits
- 3 cup all purpose flour
- 2 tbsp granulated sugar for shortcakes, up to 1/4 cup
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter very cold cut into cubes
- 1 1/3 cup cold sour cream
- 1 tsp pure vanilla extract for shortcakes, up to 1 tbsp
- 1 large egg with 1 tsp water, whisked together
- Preheat oven to 400 degrees and line a baking pan with parchment paper.
- Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine.
- Add butter cubes to flour mixture and pulse until small and medium sized crumbs form.
- Lastly add sour cream and vanilla and pulse until it is just combined.
- Turn biscuit dough out onto floured board and knead just to combine everything but do not overmix.
- Press the dough out with your hands to about 1 inch thickness and cut using a round biscuit cutter. Next place the biscuits on the parchment paper lined baking pan and refrigerate for 20-25 minutes.
- Just before baking, brush the tops of the biscuits with egg wash. Sprinkle the tops with turbinado sugar if making shortcakes.
- Bake biscuits for 16-19 minutes or until golden brown. Remove from oven and allow to cool completely.