Drop the Bisquick and grab this recipe for sour cream biscuits. They are simple to make and use real ingredients like sour cream, butter, flour and honey. With the versatility of flavor variations like cheddar and onion, bacon and chives, sausage, cinnamon and sugar and more, these biscuits make the perfect side for any meal.

Biscuit cut in half with butter and jam on a plate.

Table of Contents

Why You’ll Love This Recipe

A freshly baked biscuit is hard to resist. That’s why I keep my homemade biscuit mix stocked in the pantry, ready to make flaky buttermilk biscuits anytime. But, have you ever wanted to learn how to make biscuits like great-grandma?

Vintage – This sour cream biscuit recipe is straight from the 1940s when folks knew how to live frugally by stretching ingredients and what they had to make a delicious meal. The humble biscuit was the star of many meals for good reason.
Versatile – You can serve sour cream biscuits for breakfast, slathered with chocolate gravy or old-fashioned strawberry jam, or drenched in delicious sausage gravy; for dinner, served alongside soup or stew; cut in half and toasted with cheese; or, of course, topped with fresh berries and whipped cream for a delicious dessert!
Simple Ingredients – Made with basic pantry staples, the real star of the show is sour cream! If you find yourself with a bit of leftover sour cream and nothing to make with it, these biscuits are just the ticket.
Easy to Make – Homemade biscuits really are simple to make. They come together quickly and you could be enjoying piping hot biscuits in under 30 minutes (start to finish). Be sure to check out my baking tips below for the best sour cream biscuits you’ve ever tasted.

Sour cream being added to a bowl of dry ingredients for homemade sour cream biscuits.

The Chemistry of Sour Cream in Baking

One of the things you’ll find in older recipes is real cultured items. Cultured sour cream would keep much longer than regular milk, especially if you didn’t have a refrigerator, and many recipes would use sour cream or buttermilk.

But sour cream offers more than a longer shelf life. It undergoes chemical reactions that give biscuits tender and flaky layers. Sour cream’s acidity reacts with baking soda, releasing gas. This makes the dough rise, giving biscuits a light and fluffy texture.

As an added bonus, the fat in sour cream also improves the biscuit’s tenderness and flakiness.

A woman's hands cutting biscuit dough with a biscuit cutter.

Tips for the Best Sour Cream Biscuits

Tip	Result
Use a Light Touch	Mix and handle your dough as little as possible to prevent the gluten from developing. Overdeveloped gluten will make your biscuits tough.
Use a Bench Scraper	A bench scraper has many uses, and when making biscuits, it is useful for scraping the dough onto a floured surface for easier cutting.
Use A Metal Cutter	It’s often suggested to use the rim of a glass or jar to cut biscuits, but these are too thick and will mash down your biscuits, sealing the edges and preventing them from rising. Instead, use a thin rim like a metal biscuit cutter or cookie cutter to slice through your biscuits without crushing the sides.
Use Cold Ingredients	Make sure your butter and sour cream are cold. Cold fat creates the air pockets necessary for that delicious, flaky biscuit texture.
Bake at the Right Temperature	Do not neglect to preheat your oven. The high temperature is critical for the moisture in the dough to create steam, making your biscuits fluffy.

A stack of baked biscuits on a plate with fruit and jam in the background.

Substitutions and Variations

I discovered this recipe in my great-grandmother’s recipe collection, taken from a 1948 drugstore pamphlet. The small amount of butter used and lack of sugar are quite possibly a reflection of the rationing that would have been a regular part of life in the years prior.

In keeping with the spirit of resourcefulness from Great-Grandma’s day, this recipe can be adapted to your preference and what you have on hand.

Flour – The original recipe called for all-purpose flour, but it also adapts well to Spelt and gluten-free versions.
Sweetener – If you are used to a sweeter biscuit or plan on using the biscuits for dessert, a little sugar, maple syrup, or honey can easily be added to the sour cream. If using maple syrup or honey, add a little less sour cream to make up the difference in moisture.
Butter – This is a biscuit recipe with butter, though you can substitute coconut oil if you need a dairy-free option or don’t have any butter on hand.
Flavor Variations – Make customized biscuits with a variety of mix-ins. Try minced garlic and chopped fresh herbs, diced jalapenos or onion with cheddar cheese, cooked and crumbled sausage or bacon, or for a sweet variation, try cinnamon and sugar.

Supplies for making biscuits: baking sheet, rolling pin, bowl and spoon and pastry cutter.

How to Make Sour Cream Biscuits

Supplies Needed:

Bowl & Measuring Utensils – I love these Pyrex measuring cups because the larger sizes can double as mixing bowls.
Pastry Cutter – If you don’t have a pastry cutter, you can use two sharp knives to cut through the butter.
Mixing Spoon – A wooden or silicone spoon works great.
Rolling Pin – Unlike drop biscuits, you will need to roll out your dough. If you don’t have a rolling pin, a stainless steel water bottle or wine bottle works, too.
Metal Cutter – While I love all things Mason jars, this is one area I don’t recommend using them. This metal cutter has a thinner rim so you don’t cave in the edges of your biscuits and prevent them from rising.
Baking Sheet – For easier cleanup, line your baking sheet with parchment paper or reusable silicone baking mats.

Ingredients to make homemade sour cream biscuits on a wooden counter.

Ingredients Needed:

Flour – The original recipe uses all-purpose flour, but you can substitute Spelt flour or a gluten-free flour blend if you prefer.
Baking Powder – Baking powder is responsible for the rise in your biscuits. Always check the expiration date to make sure your baking powder is fresh.
Baking Soda – Baking soda reacts with the acid in the sour cream to give additional lift to your biscuits.
Salt – I always use Redmond Real Salt. (Pro Tip: Use that link and type in “Pioneering” at checkout to receive 15% off your order!)
Butter – Cold, cold, cold is the key with your butter! Use unsalted butter if you want to control how salty your biscuits are, I love a good salty biscuit so I generally use salted butter. Cold coconut oil can also be used.
Sour Cream – Learn all about home-cultured and fermented dairy here!
Optional Sweetener – If you prefer a sweeter biscuit, you can mix honey or maple syrup to your sour cream before adding to your dry ingredients.

Dry ingredients for homemade biscuits in a glass mixing bowl.

Dry ingredients with cubed butter in a mixing bowl for homemade biscuits.

Biscuit dough mixed together in a glass bowl.

A woman's hands kneading biscuit dough on a floured wooden counter.

Biscuit dough rolled out and cut with a biscuit cutter.

Step-by-Step Instructions:

In a large bowl, stir together flour, baking powder, baking soda, and salt.
Cut in butter or coconut oil until the mixture looks like crumbly loose bits.
Make a well in the center of the flour mixture and pour in the sour cream, mixed with sugar, honey, or maple syrup (if using).
Stir lightly until the dough comes together. If the dough is dry, add more sour cream or milk, a tsp at a time, as needed.
Turn the dough out onto a floured surface and knead gently about 20 times.
Roll out until 1/2″ thick. Cut out biscuits with a floured biscuit cutter and place on a greased baking tray.
Bake at 450 degrees for 10 – 12 minutes, until lightly golden brown.
Brush with melted butter, and serve warm.

Did you make this recipe? If so, please leave a star⭐rating and your comments in the recipe card below (this really helps me out)… then, snap a photo of your sour cream biscuits and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

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FAQ’s

What are sour cream biscuits?

Sour cream biscuits are a Southern favorite. They use sour cream for a tangy taste. This ingredient also makes the biscuits flaky and tender.

What happens to sour cream when you bake it?

Baking sour cream triggers chemical reactions. These reactions create the flaky layers and tender texture of sour cream biscuits. The sour cream’s fat also makes the biscuits tender and flaky.

Can you use sour cream instead of heavy cream in biscuits?

Yes, you can use sour cream instead of heavy cream. The acid in the sour cream reacts with the baking soda to create.a mile high lift.

What are some variations and substitutions for sour cream biscuits?

You can experiment with sour cream biscuits. Try adding onion, cheddar cheese, fresh herbs, or crumbled bacon. You can also swap sour cream with Greek yogurt or buttermilk. The options are endless for creating your own sour cream biscuit recipe.