Great-Grandma's Sour Cream Biscuit Recipe

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

4.88 from 8 votes

Great-Grandma's Sour Cream Biscuit Recipe

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.

Prep Time10

Cook Time12

Total Time22

Course: bread, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: Sour Cream Biscuit Recipe, Sour Cream Biscuits

Servings: biscuits

Calories: 204kcal

Author: Melissa Norris

Cost: varies

Equipment

Mixing Bowl
Measuring Utensils
Pastry Cutter
Mixing Spoon
Rolling Pin
Metal Biscuit Cutter
Baking Sheet

Ingredients

2 cups all-purpose flour gluten-free flour blend, or spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tbsp butter or coconut oil
1 cup sour cream
1 - 6 tsp sugar maple syrup, or honey (optional)
additional sour cream or milk if needed
1/2 tbsp butter

Instructions

In a large bowl, stir together flour, baking powder, baking soda, and salt.
Cut in butter or coconut oil until the mixture looks crumbly.
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 greased baking tray.
Bake at 450 degrees for 10 - 12 minutes, until lightly golden brown.
Brush with melted butter. Serve warm.

Notes

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.

Substitutions and Variations

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.

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