Sour Cream Biscuits are a must make. These are super easy to make and can be made in a drop biscuit or cut biscuits.
These are extremely easy sour cream biscuits to make but do not disappoint on flavor. They are wonderfully fluffy biscuits.
What Can You Make With Sour Cream?
Sour cream does not have to be just a side or topping served with an entree. It can be found in a lot of different recipes.
As you can see you can even use it for this sour cream biscuits recipe. The sour cream produces a very moist biscuit. You will not have a crumbly biscuit when you follow the directions of my recipe for sour cream biscuits.
Sour cream biscuits are one of my favorite ways to use sour cream, and then probably sour cream donuts would be next!
5 Top Tips For Making Tender Biscuits
These are my top tips for making sour cream biscuit recipes to keep your biscuits tender and flaky!
- Less Is More
The less you handle the dough, the better it will be. If you over kneed the dough, it will start to develop gluten and the gluten is what will make the sour cream biscuits tough.
To do this, you might even use a food processor to cut the butter into the flour with a few pulses and then mix the wet ingredients into the flour mixture.
- Only Reroll Once
You will want to get as much out of one layer of dough as possible. Once you are done, only roll the dough gently one more time to get the last of the biscuits cut.
If you try to roll the dough out again your biscuits will have been handled too much and become tough.
- Use Good Quality Butter
The better butter you use, the better the biscuit will turn out. This is not a recipe that you can substitute margarine for butter. The biscuits will not turn out well.
- Only Use Cold Butter
In order for the biscuit to work properly, you will need to use cold butter that is chopped up. As you gently mix the dough the butter will gradually mix into the other ingredients.
However, it will not mix completely which is fine! When the dough is still chunky, that is what makes the little butter pockets and a tasty biscuit.
- Brush With Butter
After you pull the freshly baked sour cream biscuits out of the oven, to add that extra bit of flavor, brush the tops of the biscuits with melted butter.
When you do this right after they come out of the oven, you allow the butter to melt into the biscuit making them even more tender.
Best Things to Serve with Biscuits
These sour cream biscuits are so versatile. They can be a great addition to a great chicken or steak meal.
You can also make the biscuit the star of the show with biscuits and gravy or make it into a fancy peanut butter and jelly sandwich.
Sour cream biscuits are also great for breakfast sandwiches. Honestly, the possibilities are endless, especially when you have this delicious recipe for sour cream biscuits.
How to Reheat and Store Sour Cream Biscuits
The best way to reheat your biscuits without ruining them, like making them soggy for example, would be to heat them in the oven again.
You will want to preheat the oven to 350 degrees Fahrenheit, and then place the biscuits on a lined baking sheet and bake them for another 5-7 minutes or until they are warmed, and then give them another light coat of melted butter!
When you are not eating the biscuits it is best to store them in an airtight container either on your counter or in the fridge.
If you leave them on the counter they will stay fresh for another 1-2 days, and if you keep them in the fridge they should be good for about a week.
Here’s a list of what you need:
- Sour cream
- Vegetable shortening
- All-purpose flour
- Baking powder
How to Make Sour Cream Biscuits
- Place all ingredients in a bowl.
- Stir until just combined. Do not overmix.
- Transfer the dough to a lightly floured work surface.
- Pat out the dough to about ½-inch thickness.
- Use a biscuit cutter to cut out the dough.
- Place the cutout pieces on a greased baking sheet.
- Bake at 400 degrees for 20 to 25 minutes.
Love biscuits and bread? Try these recipes!
- 100% Whole Wheat Bread
- Cracker Barrel Biscuits
- Denver Biscuit
- Frozen Biscuits
- Honey Biscuits
- KFC Biscuits
- Red Lobster Biscuits
- Texas Toast
Easy Family Quick Bread and Dessert Recipes
- Banana Split Cake
- Cherry Coffee Cake
- Old Fashioned Coffee Cake
- Pineapple Angel Food Cake
- Zucchini Cake
Recipe by Peggy Smith. Pueblo, CO. 1980.
Sour Cream Biscuits
- 1 beaten egg
- 1 cup sour cream
- 2 tablespoon sugar
- 1 tablespoon shortening
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Preheat oven to 400 degrees.
Lightly grease a baking sheet.
Place all ingredients in a bowl.
Stir until just combined. Do not overmix.
Transfer the dough to a lightly floured work surface.
Pat out the dough to about ½-inch thickness.
Use a biscuit cutter to cut out the dough.
Place the cutout pieces on a greased baking sheet.
Bake at 400 degrees for 20 to 25 minutes.