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.
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
Substitutions and Variations
| 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. |
- 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.
Nutrition
Serving: 1biscuitCalories: 204kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 503mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 288IUVitamin C: 0.3mgCalcium: 94mgIron: 2mg
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