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Sour Cream Biscuits


Sour Cream Biscuits

Sour Cream Biscuits

Photo: Diana Rattray
Sour cream gives these flaky biscuits extra flavor and tenderness. Serve these delicious southern biscuits with syrup or jam, or top with country ham or sausage gravy. Here's a large photo of the biscuits.

Cook Time: 14 minutes

Total Time: 14 minutes

Yield: 12 to 15 Biscuits


  • 2 cups soft wheat flour, such as White Lily OR 1 cup all-purpose flour and 1 1/4 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons chilled butter, cut in small pieces
  • 2 tablespoons chilled shortening, cut in small pieces
  • 3/4 cup sour cream
  • 1/4 cup milk


Heat oven to 425°.

In a mixing bowl, combine the flour(s), salt, baking powder, and baking soda. Cut in the pieces of butter and shortening with a pastry blender until pieces of fat are small and mixture resembles coarse crumbs. Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk. Stir with a wooden spoon or hands until mixture begins to hold together. If it seems too dry, add a little more milk, about 1 teaspoon at a time. When it is holding together but still looking somewhat crumbly, turn out onto a floured surface. Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick. Cut out biscuits with a round 2- to 3-inch biscuit cutter.

Arrange on an ungreased cookie sheet and bake for 12 to 15 minutes, until nicely browned on top and bottom.

Makes 12 to 15 biscuits.

See Also

15 of Our Best Biscuit Recipes

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