Sour Cream Biscuits Recipe

Very quick and easy to make because of how the sour cream adds the fat and you don't have to cut in butter/shortening. They are very light and airy. I added sharp cheddar and herbs to make them a little different.

I’ve been making these for years, however I have made an adjustment that will help with flavor. When you mix all the dry ingredients together, do it in your food processor. Then instead of water, drizzle 2 Tbsp of EVOO through the top as it’s on. It’ll be like sand, or crumbly. Then add your sour cream and give it another whirl til the sour cream is blended.

Super easy and tasted Good. I added 2 Tbsp melted butter with sour cream & used about 3-4 Tbsp milk. Let sit while oven preheats. Do not overmix or overhandle dough. They were fluffy, a bit creamier than regular biscuits. Needs topping butter or jam, or wipe your plate clean sure was good with my corned beef & cabbage tonight

Very delicious! I doubled the recipe made cinnamon buns with half the recipe. I used Greek yogurt in place of sour cream and added an extra 1/2 cup Greek yogurt to the doubled recipe.

These were delicious! I baked them today, and ate one of them with maple syrup and a little butter. I used soft whole wheat flour, but I added less than 1/4 cup of all-purpose flour to round up to 2 cups of flour for the recipe. I did use a full cup of sour cream like one reviewer advised. In addition, I used 2 Tablespoons of water. I then mixed the dough in my bread machine. After putting some melted butter on top of the biscuits, and baking for the recommended time, I turned my broiler on for about 3 minutes to brown the top. They were good. I will be using this recipe again. Thanks!

Very good with a couple of changes. I added a TBLS of sugar, a heaping cup of sour cream and 3 TBLS of water to dry ingredients and then mixed with a pastry mixer. This made it much easier and far less messy. I also did drop biscuits for even less mess. Turned out great.

I added garlic powder and used 2 % milk. Also use regular sour cream, not low fat. When you cut with a circled sharp cutter do not turn the cutter only press down and lift up. Use a knife to carefully lift the circle onto a pan. Your biscuits will rise better this way. Very good flavor!!

great recipe I am a Kentuckian of 58 years. Biscuits are a way of life. The things I added ( not changed) were I added 1 tbs of sugar to combat the baking taste. I use 1/4 cup 0f buttermilk instead of the water. Also baked on a grid. Brushed tops of bicuits with butter before baking. Baking time will need to be increased by about 4 to 5 minutes. Will use instead of my yeast biscuit recipe that I have used for many years.

I made these biscuits for a family of 6 and everyone loved them! Added 2 tablespoons of melted butter to the recipe and sprinkled a tiny bit of sugar on top. Biscuits were fluffy with a crispy top and tasted great!

I tried this tonight with sausage gravy...they were moist and fluffy. I have tried many biscuit recipes, and this is one of the best! I did add a couple tablespoons of butter and used milk (instead of water) to moisyen the dough and cooked them on a pampered chef baking stone.

I had already cut my butter into the flour prior to realizing I was out of milk. I used self rising flour. Then I thought about the sour cream. I mixed in some and sprinkled in some water until it looked like the right consistency. ( I generally don't measure when making biscuits) I did have to increase the flour due to the stickiness. However, these were wonderful, light and airy and delicious. (not fat free for sure!) I would make them again.

It was okay - couldn’t really tasted the sour cream. I only tried it because I didn’t have any of my usual ingredients. It was good in a pinch - also, the biscuits made in this recipe must be really small lol because I ended up with 10 tiny ones - my family likes big thick biscuits - going back to my regular one

This recipe shocked me…it came together fast and easy …they tasted so soft and good..we will use them while camping for biscuit and gravy instead of those chemical filled store bought ones! Thank you soo much for sharing your recipe with us!

I can’t believe how easy that was!

My family loved them.

Simple and delicious. No other words necessary.

If a host served these for breakfast, I would compliment her and say "great biscuits". I'd be lying. They were ok but the full fat biscuits were so much better. I found that I had to add additional liquid and even then I had to knead them more than I was comfortable doing so.

This is the best biscuit recipe I've ever tried. Light and fluffy fresh out of the oven and it maintains this fluffiness for days! The only change I made was that I used bread flour.

This was quite tasty with the sour cream - I added more of it and extra water to get it to stick together better. Was light and fluffy - and will now be a staple in this house.

I live in a desert climate at altitude and needed to add about 1/2 cup of water to make the dough. These are very easy to make for dinner or anytime.