These Sour Cream Biscuits are so easy to make it's not even funny. Seriously beginner level stuff right here. But don't let that fool you. These biscuits are delish.
I've posted other biscuit recipes in the past but none of them are as easy as to make as this recipe. I mean how easier can it get than combining 3 ingredients in a bowl then baking them?
💭 What is Self-Rising Flour
Self-rising flour is flour with the baking powder and a bit of salt already added. If you don't have access to self-rising flour you can make your own by adding 1 ½ teaspoon of baking powder and a ¼ teaspoon to 1 cup of All Purpose Flour.
These Sour Cream Biscuits taste like most other biscuits but have a subtle hint of sour cream. The sour cream also gives these biscuits a nice moist texture.
This biscuit recipe will yield about 12 biscuits if you use a regular-sized muffin tin but you can also make them in a mini muffin cup pan which should yield about 48 mini biscuits.
Again, I know you can take the easy way out by using the refrigerated stuff (I have) but there is really nothing like homemade biscuits.
📋 Gather your Ingredients
You will need the following ingredients to make this Sour Cream Biscuits recipe (see recipe card for quantities): Unsalted Butter, Sour Cream and Self-Rising Flour.
🥣 How to make Sour Cream Biscuits
Preheat oven to 400°F.
In a large mixing bowl, blend butter and sour cream until fluffy.
Gradually mix in the flour.
Drop dough by the teaspoons into greased muffin cups.
Bake for 16 to 18 minutes or until browned.
Sour Cream Mini Biscuits
- 1 Cup Unsalted Butter, Softened
- 1 Cup Sour Cream
- 2 Cups Self-Rising Flour
- Preheat oven to 400F.
- In a large mixing bowl, blend butter and sour cream until fluffy.
- Gradually mix in the flour.
- Drop dough by the teaspoons into greased muffin cups.
- Bake for 16 to 18 minutes or until browned.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.