The World’s Easiest Sour Cream Biscuits (only 3 ingredients)

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These easy sour cream biscuits only require 3 ingredients and are ready in just 15 minutes! They’re perfect for breakfast, lunch, or dinner. The secret to amazing biscuits is to put sour cream in the biscuits! Don’t worry if you’re not a baking pro – this recipe is your new best friend!

 Get ready for a biscuit adventure that’s as easy as it gets! We’re talking about making your very own Self-Rising Flour Biscuits – the kind that’s all about that fluffy, melt-in-your-mouth goodness.

Traditional buttermilk biscuits are a classic comfort food that are perfect for any occasion. No matter your preference, either flaky biscuits, or fluffy biscuits, golden brown biscuits are the perfect side to many meals! But they can also be time consuming and difficult to make. That’s where these easy sour cream biscuits come in!

This homemade biscuit recipe is made with minimal effort and will surely become your go-to recipe! So, let’s roll up our sleeves and dive into the world of biscuits that are oh-so-delicious and oh-so-simple to make! Get your favorite jam ready for this fabulous recipe!

Ingredients you’ll need:

• Sour cream: I use full-fat Sour cream, which adds a tangy flavor to the dough. It creates soft, tender biscuits with a unique flavor that sets them apart.
• Self Rising Flour: I love using White Lily brand self rising flour, but any brand will work. 
• Milk: I’m a fan of whole milk. Its richer fat content helps bind the dough, resulting in a soft and manageable texture. When those biscuits hit the oven, the milk’s moisture works its magic, creating that sought-after fluffiness.

Step by Step Instructions:

1. Preheat oven to 450 degrees F.
2. In a large bowl, combine the self-rising flour and sour cream. Stir until the dough just comes together.
3. Add milk until the dough forms a soft ball.
4. Turn the dough out onto a lightly floured surface. Gently knead for a couple of times.
5. Roll out the dough to 1/2 or 3/4 inch thickness. Cut biscuits using a floured 2 or 3-inch sharp biscuit cutter or a drinking glass.
6. Place the biscuits on a baking sheet with sides touching for soft biscuits and 1-inch apart for crisp sides.
7. Bake for 10-12 minutes, or until golden brown.
8. If desired, brush the top of the biscuits with melted butter.

Frequently Asked Questions:

1. Can I use low-fat sour cream? Absolutely! While full-fat sour cream adds richness, you can opt for low-fat sour cream without compromising the recipe’s success. Your biscuits will still turn out tender and delicious.

2. Can I freeze the biscuit dough? Yes, you can! Prepare the dough, cut out the biscuits, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven – no need to thaw beforehand.

3. Can I substitute self-rising flour with all-purpose flour?Certainly! If using all-purpose flour, add baking powder and salt according to this ratio: 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Mix well before using in the recipe.

4. Can I make mini biscuits? Absolutely, go for it! Adjust the biscuit cutter size to make smaller biscuits, they’ll bake a bit faster, so keep an eye on them for the perfect golden-brown finish.

5. Can I add herbs or cheese to the dough? Definitely! Feel free to get creative. Add chopped herbs, grated cheese, or other mix-ins to the dough for extra flavor and variety.

6. Can I make the dough ahead of time? Sure thing! Prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. This allows the flavors to develop even further.

7. Can I reheat frozen biscuits? Absolutely! Preheat the oven to 350°F and bake the frozen biscuits for about 10-15 minutes, or until they’re warmed through and crisp on the outside.

SUBSTITUTIONS:

• Sour Cream: If you’re out of sour cream, Greek yogurt can be a fantastic substitute. It offers a similar tangy flavor and moisture to the dough.
• Self-Rising Flour: No self-rising flour? No problem! Make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
• Milk: While whole milk is wonderful, you can use any milk you have on hand , whether it’s 2%, skim, or even a dairy-free alternative like almond or oat milk.
• Butter for Brushing: If you’re looking for a dairy-free option, consider using olive oil or melted coconut oil to brush the tops of the biscuits before baking.
• Gluten-Free Option: For a gluten-free version, swap out the self-rising flour with a gluten-free flour blend and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour used.
• Sweeter Biscuit: Turn these biscuits into a sweet treat by adding a touch of sugar to the dough and perhaps some vanilla extract. Perfect for a breakfast or brunch twist.

Additions:

• Cheddar Biscuits: Amp up the flavor by folding in a handful of shredded mozzarella, cheddar cheese, or your favorite cheese into the dough. The result? Cheesy, gooey goodness in every bite.
• Herb Infusion: Elevate your biscuits with the aromatic touch of fresh or dried herbs. Chopped chives, rosemary, thyme, or parsley add a burst of fragrance and taste.
• Garlic Butter Biscuits: Brush the tops of your biscuits with melted garlic butter before baking. The golden crust will be infused with rich, garlicky notes that are irresistible.
• Sweet Indulgence: Transform these savory biscuits into a sweet treat by incorporating a sprinkle of cinnamon-sugar or drizzling a light glaze made from powdered sugar and milk after baking.
• Bacon Bonanza: Crumbled cooked bacon bits folded into the dough add a smoky, savory surprise to every biscuit. These would make a perfect savory biscuit for a hearty breakfast or brunch.
• Caramelized Onions: Sautéed and caramelized onions bring a rich sweetness to the biscuits, balancing out the tanginess of the sour cream.
• Everything But the Bagel Seasoning: Capture the essence of a beloved bagel with a sprinkle of “everything but the bagel” seasoning on top of each biscuit before baking.

What to serve with sour cream biscuits:

• Hearty Soups: Dunk your biscuits into a bowl of warm and comforting soups, like classic chicken noodle soup or chili.
• Savory Stews: Let your biscuits soak up the rich flavors of stews such as beef stew.
• Gravy Delights: Serve your biscuits alongside dishes with delicious gravies, such as biscuits and sausage gravy or creamy chicken gravy.
• Eggs and Breakfast: Create a satisfying breakfast by pairing biscuits with scrambled eggs, crispy bacon, fried apples, and a side of fresh fruit.
• Holiday Feasts: Biscuits make an excellent addition to holiday dinners, perfectly complementing roasted turkey, ham, or prime rib.
• BBQ Bliss: Serve alongside barbecue dishes like BBQ Chicken, pulled pork, ribs, or brisket for a delicious combination of savory and flaky.
• Sweet Treats: For dessert, try serving warm biscuits with whipped cream and fresh berries, or use them as a base for strawberry shortcake.
• Picnic Fare: Pack biscuits with cold cuts, cheese, and a side of coleslaw for a delightful picnic sandwich.

The World’s Easiest Sour Cream Biscuits (only 3 ingredients)

Make delicious biscuits with just 3 ingredients! These biscuits are perfect for breakfast, lunch, or dinner.

5 from 1 vote

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Course Breakfast

Ingredients

  

• 4 cups Self-Rising Flour
• 16 ounces Sour Cream
• 1/2-3/4 cup Milk

Instructions

 

• Preheat oven to 450 degrees F.
• In a large bowl, combine the self-rising flour and sour cream. Stir until the dough just comes together.
• Add milk until the dough forms a soft ball.
• Turn the dough out onto a lightly floured surface. Gently knead for a couple of times.
• Roll out the dough to 1/2 or 3/4 inch thickness. Cut biscuits using a floured 2 or 3-inch sharp biscuit cutter or a drinking glass.
• Place the biscuits on a baking sheet with sides touching for soft biscuits and 1-inch apart for crisp sides.
• Bake for 10-12 minutes, or until golden brown.
• If desired, brush the top of the biscuits with melted butter.

Keyword biscuits, breakfast, brunch

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