If you’ve ever bitten into a warm, golden biscuit that’s crispy on the outside, tender on the inside , and oozing with buttery richness , you know why they’re a Southern staple.

But these aren’t just any biscuits.

These are Sour Cream Biscuits — a game-changer in the world of homemade bread.

Thanks to the magic of sour cream, they’re:
✅ Incredibly soft and fluffy — no dry, crumbly texture here
✅ Slightly tangy , with a richness that pairs perfectly with jam, gravy, or fried chicken
✅ Ready in under 20 minutes — perfect for breakfast, brunch, or last-minute guests
✅ Freezer-friendly — bake now, enjoy later

Whether you’re serving them with honey butter , sausage gravy , or simply slathered with jam, these biscuits will disappear fast.

Let’s dive into how to make this bakeable comfort classic — and why they’re about to become your most-requested biscuit.

Why You’ll Love These Sour Cream Biscuits
✅ Better than canned biscuits — fresh, fluffy, and full of flavor

✅ No buttermilk? No problem — sour cream is the secret swap
✅ Easy to make — just mix, roll, cut, and bake

✅ Gluten-free adaptable — use a 1:1 GF flour blend
✅ Crowd-pleaser — loved at breakfast, dinner, and everything in between
It’s baking at its simplest — with maximum reward.

Sour Cream Biscuits Recipe

🧑‍🍳 Ingredients (Makes 8–10 biscuits)

2 cups all-purpose flour (plus more for dusting)

1 tbsp baking powder
½ tsp baking soda
1 tsp sugar (optional, for slight sweetness)
½ tsp salt

½ cup (1 stick) cold unsalted butter, cubed
¾ cup full-fat sour cream (or plain Greek yogurt)
1–2 tbsp milk or cream (if needed, for moisture)

Optional: 1 egg (for extra richness)
🍞 Instructions
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
Mix dry ingredients
In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.