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You are here: Home / Recipes / Breads / Sour Cream Biscuits {3 ingredients!}

Sour Cream Biscuits {3 ingredients!}

Yum

May 30, 2016 by Jodi + 122 Comments

Soft, buttery and so tender these Sour Cream Biscuits have only 3 ingredients and they melt in your mouth. The perfect accompaniment to any meal.

easy sour cream biscuits

I learned a super important lesson the other day and that is to pay closer attention to emails.

Apparently a couple weeks ago I received an email letting me know that my site’s server was being retired and I needed to migrate my site over to a new server by May 23rd.That date came and by the end of that day I had no access to my site. Oops, completely missed that email! Once we figured out what had happened, I called my extremely wise brother in a panic and he helped me get things switched over. There are still a few glitches on my site, so please bear with me.

sour cream biscuits

Now let’s talk about something a little more exciting and delicious, these  amazing Sour Cream Biscuits. They require 3 simple ingredients (ok, 5 if you don’t have self-rising flour) and are the easiest things to make. If you hate making biscuits because of the rolling and cutting, there is none here.  Just scoop and plop into your muffin tin. Easy peasy.

My mom and dad raved about them the other night and told me I had to make them and that I’d want to eat the entire batch. They were so right. My mom got the recipe a few weeks ago from the newspaper.

Let me tell you a little bit about these biscuits.  They are extremely tender, buttery, soft and basically melt in your mouth. There really is no reason to spread more butter on them since there is a whole stick in them, but the more butter, the better is what I say.  

Go big or go home, right?! Then drizzle some honey on them (or jam) and you may want to marry them♡.

3 ingredient sour cream biscuits

The only thing I might consider doing differently is making 6 biscuits next time instead of 8 so they will be a little bigger. We happen to be biscuits lovers at our house and because these tiny little things are so stinking good, we agreed bigger would be even better! For those non-biscuit lovers out there, these will totally win you over!

These are definitely going to be appearing weekly at our house.

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Sour Cream Biscuits {3 ingredients!}


★★★★★

4.8 from 27 reviews

  • Author: www.5boysbaker.com
  • Total Time: 27 minutes
  • Yield: 8 biscuits 1x
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Ingredients

Units Scale
  • 1 cup self-rising flour
  • 1/2 cup butter, softened
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 400 degrees. Grease 8 of the cups in a muffin tin. (Do only 6 if you want bigger biscuits)
  2. In a large bowl, whisk together the butter and sour cream. With a wooden spoon, add the flour and stir until well mixed. The dough will be thick and sticky.
  3. Divide and scoop into muffin tins.
  4. Bake at 400 degrees for about 20-22 minutes or until the biscuits are brown on top.
  5. Serve warm with butter and honey (or jam).

Notes

  • If you don’t have self-rising flour (which I never do) just whisk together  1 cup flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Category: Breads

Did you make this recipe?

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Filed Under: Breads, Breads - rolls Tagged With: 3 ingredients, biscuits, butter, easy, fast, simple, sour cream

Comments

  1. Brittany says

    May 30, 2016 at 5:40 pm

    These look amazing!!! Thanks for sharing!! 🙂

    Reply
    • BJ says

      October 26, 2018 at 6:24 am

      When I saw the ingredients, I thought the ratio of dry to wet couldn’t be right – I was right….I wasted a stick of butter!

      Reply
      • Jodi says

        October 26, 2018 at 11:06 am

        I’m sorry these didn’t work out for you. You’re the first person to say these didn’t work out. If you read all the other comments, my readers love them and haven’t had any problems with them. Not sure why they didn’t work for you, but I’ve made them over and over and never had a problem with them.

        Reply
        • Debra ALVARADO says

          February 10, 2021 at 6:30 am

          Excellent

          ★★★★★

          Reply
          • Jodi says

            February 11, 2021 at 7:52 am

            Thanks Debra.

        • Jason says

          February 13, 2022 at 6:58 am

          My batter turned out on the dry side as well, I added a splash of milk and they turned out awesome.

          Reply
        • Gail Morris says

          August 11, 2022 at 12:01 am

          I believe the oven has to be very hot before putting biscuits in…

          Reply
        • Dorothy Whiddon says

          February 9, 2023 at 10:47 am

          These are perfect… my new favs…f

          ★★★★★

          Reply
      • Michele says

        January 20, 2019 at 10:17 am

        Perfection! My new fav

        Reply
        • Jodi says

          January 20, 2019 at 1:50 pm

          Thanks Michele! So happy you love them!❤️❤️

          Reply
      • Kris says

        November 19, 2019 at 6:35 pm

        I added a sprinkle of water just to make it more malleable and it worked out great!

        Reply
      • Linda says

        June 26, 2021 at 9:41 am

        The ratio of wet to dry was excellent, unless you didn’t use the sour cream. Actually, I thought the dough was a little “wet” but they baked up excellent

        ★★★★★

        Reply
      • Peggy says

        January 5, 2022 at 7:11 pm

        Anyway everyone has a different taste preference. I think it’s rude you took the time to kinda sneer at someone’s recipe. If you personally didn’t like the biscuits then that’s on you and your taste buds, not on her recipe. Thanks and good day to you sir/ma’am

        Reply
        • Jodi says

          January 6, 2022 at 3:03 pm

          ❤️

          Reply
        • Arlene Karr says

          May 24, 2022 at 8:37 am

          Please people post bad reviews if a recipe fails you. Nothing worse than people saying
          this or that was great and you try it and it sucks.

          Reply
      • Angel C South Carolina says

        February 8, 2023 at 7:57 am

        My sister-in-law has made a version of these for years so I knew that I would love them. The recipe is a perfect. I do whisk my flower and add one teaspoon of sugar to my flour. Only because I saw it on another drop biscuit recipe. But I always let my butter sit out overnight. And I did use Sea salted European butter. If you have never used it, try it and taste the difference! There is a difference in butters! But I did just as the recipe instructed… I added the butter and the sour cream together then slowly added my flower that I had previously whisked. I did six of them. And I used the ice cream scooper to measure the amount of dough. And it made perfect little flat drop biscuits! They really are delicious. I don’t know why anyone would have a problem with this particular amount of ingredients. I followed it to the t and they were absolutely perfect!

        ★★★★★

        Reply
        • Jodi says

          February 8, 2023 at 1:42 pm

          Thanks so much Angel! I actually have never tried European butter, but I’ve had many people tell me there is definitely a difference. So happy you love these biscuits. Thanks for the kind words.

          Reply
    • Maricela Parker says

      February 24, 2022 at 10:36 am

      Just DELICIOUS!!

      ★★★★★

      Reply
      • Jodi says

        February 24, 2022 at 11:22 am

        Thanks Maricela! So happy you loved these.

        Reply
      • Debi says

        April 17, 2022 at 7:19 am

        GOOD MORNING MARICELA,
        THESE ARE THE BEST BISCUITS EVER!!!! They came out so fluffy and light that eating 2 did not feel so bad.

        ★★★★★

        Reply
        • Jodi says

          April 18, 2022 at 12:02 pm

          Thanks Debi! I’m thrilled you made and loved these.

          Reply
  2. Abby says

    June 4, 2016 at 5:27 pm

    HI,
    Did you make 6 or 8 biscuits ? do you think 22 mins. is long enough for doing only 6 ? I can’t wait to make these !
    Thanks

    Reply
    • Jodi says

      June 5, 2016 at 6:33 pm

      I made 8 biscuits but will make 6 next time. If you make six, they will be slightly bigger so you may need to cook them 24 mins. Just check them after 22 mins. My friend made them the other day and she told me she made six instead of 8 and she tripled the batch and her family ate every single one.

      Reply
  3. Donna says

    September 26, 2016 at 3:12 pm

    Grease the muffin pan?.

    Reply
    • Jodi says

      September 26, 2016 at 3:32 pm

      Hi Donna, yes you do grease the muffin pan like the directions say to.

      Reply
  4. Thelma says

    October 14, 2016 at 5:05 am

    What kind of butter do u use?

    Reply
    • Jodi says

      October 14, 2016 at 7:23 am

      I use salted butter.

      Reply
      • Rose says

        February 9, 2022 at 10:50 am

        Can I use margarine if I’m out of butter?

        Reply
        • Jodi says

          February 10, 2022 at 4:18 pm

          Hi Rose! I have never used margarine when I’ve made these. You can, but the taste and texture will turn out differently.

          Reply
  5. Jeanette Barrow Armstrong says

    January 8, 2017 at 6:49 pm

    The original recipe (Paula Deen and Sons) used melted butter which makes it easier to incorporate with the flour without over mixing the two before adding the sour cream. These are so light and buttery no need to grease the pan with the amount of butter in the ingredients. After taking them out of the oven they just fall out with no problem. My husband loves these especially when I use a mini muffin pan so he can eat one or two without feeling guilty. If you don’t have time to make traditional biscuits, these are the perfect substitute.

    Reply
    • Jodi says

      January 8, 2017 at 8:42 pm

      Thanks for the little tip Jeanette!

      Reply
  6. Melanie says

    February 26, 2017 at 5:18 pm

    Made these tonight for dinner. OMG they are delicious! Doubled the recipe so we’d have extra in the morning for breakfast but I don’t think they are going to last that long!

    Reply
    • Jodi says

      February 26, 2017 at 6:27 pm

      Hi Melanie! I completely agree about these being delicious! So glad you enjoyed them. Thank you for leaving a comment.

      Reply
  7. Jessaca says

    March 4, 2017 at 4:49 pm

    Can you make them like drop biscuits without the muffin pan?

    Reply
    • Jodi says

      March 4, 2017 at 5:12 pm

      You certainly can try it, I’m sure they’d be just fine. They may flatten out a little more since the muffin pan helps them maintain their shape.

      Reply
  8. Nicole says

    September 13, 2017 at 11:23 am

    I LOVE this recipe! I’ve made them twice now and the second time I added 3/4 cup of shredded cheddar cheese to the dough to make cheesy biscuits. They were a big hit!

    Reply
  9. Maurice says

    November 23, 2017 at 1:37 pm

    Thanks for the simple recipe. My wife loved them. I added two tablespoons of sugar to my dough, they taste great with honey and jam.

    Reply
    • Jodi says

      November 23, 2017 at 8:40 pm

      So happy you loved them. Thanks for letting me know. I’ll have to try them with the sugar added.

      Reply
  10. Kimberly says

    January 28, 2018 at 9:33 pm

    I tried these tonight as drop biscuits on my left over roast from lunch. I don’t think I will go back to regular biscuits! So good!

    Reply
    • Jodi says

      January 29, 2018 at 6:26 am

      So happy to hear you love these Kimberly. Thanks for leaving a comment.

      Reply
  11. Melkel says

    April 4, 2018 at 3:15 pm

    Just made these ! My husband said they were about the best texture in s biscuit he’s ever tasted ! Only thing I’d suggest is to add salted butter to the recipe bc we used unsalted and they were a little bland but the texture was amazing! Will definitely make again but try with salted butter . So easy too!

    Reply
    • Jodi says

      April 4, 2018 at 5:59 pm

      Hi Melkel! I’m so happy you guys loved these biscuits. I do use salted butter, in them and I don’t think the recipe says to use unsalted. Did you just use unsalted because that’s what you had? Thanks for letting me know they were a hit!

      Reply
  12. Melissa says

    May 5, 2018 at 9:28 am

    I made your sour cream biscuitsts this morning !! They are amazing.

    Reply
    • Jodi says

      May 5, 2018 at 6:24 pm

      Thanks so much Melissa for letting me know. I couldn’t honestly eat the entire batch. They just kinda melt in your mouth, don’t they. Thanks for taking the time to leave a comment.

      Reply
  13. Melissa says

    May 5, 2018 at 9:28 am

    Yummy.

    Reply
  14. Miriam Saleeby says

    May 24, 2018 at 3:03 pm

    Do they freeze well, and do you recommend them for strawberry shortcake?

    Reply
    • Jodi says

      May 24, 2018 at 3:44 pm

      Hi Miriam. I have never frozen these, so I couldn’t tell you how they freeze. I’ve also never used them for strawberry shortcake, but these biscuits are so amazing, I’m sure strawberries and whipped cream on top would be delicious. Let me know if you give it a try.

      Reply
  15. ashlynnjolee says

    March 2, 2019 at 1:13 pm

    Just tried these and holy moly. SO good. Why would anybody waste time with another recipe after this one? Quick, no mess, and taste incredible. Thank you for my new go-to!

    Reply
    • Jodi says

      March 5, 2019 at 2:07 pm

      Yay, I’m so glad you loved these. I agree, they’re so simple and delicious. Thanks Ashlynn, great to hear from you.

      Reply
  16. salena dike says

    May 13, 2019 at 9:30 pm

    Has anyone made these with Greek yogurt?

    Reply
  17. Karen says

    May 23, 2019 at 4:03 pm

    Ok, these are the best biscuits ever. I did make them 6 instead of 8 and added 1 minute to baking time..perfect! My husband raved all through dinner and had one of the two leftovers for a snack. Sending this recipe to his sister tonight…she will love how easy these are to make.

    Reply
    • Jodi says

      May 24, 2019 at 8:43 am

      Thanks Karen for taking the time to leave a comment. I love hearing from readers and I’m so happy you love these biscuits. They are definitely one of our favorites. Have a great holiday weekend.

      Reply
  18. Kari says

    June 13, 2019 at 8:17 am

    This looks like a lovely recipe. Anything with sour cream always is wonderful. Now I am wondering …what would happen if you replaced the butter with Sprite. ( another recipe I came
    across that used only 3 ingredients.) I will have to let you know how it works out, ottherwise
    this recipe is a winner!

    Reply
  19. Sophia says

    October 7, 2019 at 6:20 am

    These were very easy to make! Just like you, I don’t usually have self-rising flour on hand, so I added the baking powder and salt. I also melted the butter and this worked just fine. I made half plain and half with cheddar & garlic- and both were delicious! Thank you so much for this recipe- I will definitely use it again…and again!

    Reply
    • Jodi says

      October 7, 2019 at 7:35 am

      Hi Sophia! I am so happy to hear that you made and loved these biscuits. I love the idea of cheddar and garlic added, I will definitely have to try that. Thank you for taking the time to leave a comment. Have a great week.

      Reply
  20. Mary Teague says

    January 21, 2020 at 7:50 pm

    Can you make ahead,bake maybe half time,freeze,then complete baking?

    Reply
    • Jodi says

      January 22, 2020 at 9:43 am

      Hi Mary! I have never tried doing that so I honestly can’t tell you if it would work. If you give it a try, I’d love to hear back from you.

      Reply
  21. Joni says

    February 12, 2020 at 9:37 pm

    Hi! These are in the oven right now….. I used less butter and made up the difference with sour cream, adding slightly more sour cream than butter, so 3/4 cup sour cream +1 tbsp, and 1/4 cup butter. I realize these may flop but I was just wondering if I could cut the fat a little and still have it be good. I’ll let you guys know.

    Reply
  22. Joni says

    February 12, 2020 at 9:56 pm

    Oh my gosh! These turned out so well. I substituted 50% whole wheat pastry flour as well. Even with modifications these were the easiest and tastiest biscuits I have ever made!

    Reply
    • Jodi says

      February 13, 2020 at 10:56 am

      Hi Joni! I am so happy to hear you loved this and that they turned out with those substitutions. Thanks for letting everyone know and thanks for taking the time to leave a comment.

      Reply
  23. Edward John says

    June 25, 2020 at 11:26 am

    WOW! These biscuits were AWESOME. I used AP flour + salt instead of self-rising flour and they were a little bit crumbly. I think it might be bc I am not letting them cool completely? BTW it is hard for my family to let them cool.

    Reply
    • Jodi says

      June 26, 2020 at 11:49 am

      So happy you love these. I don’t remember mine ever being super crumbly, but as long as they taste good, who cares, right?!

      Reply
  24. Roslyn Dunkerley says

    August 24, 2020 at 7:49 pm

    Wow! I have been making 3 ingredient scones for ages. I never will again. These sour cream biscuits are superb. I had half a cup of sour cream left over, came across your recipe and decided to give them a go. I couldn’t be happier with the result. Easier than the scones, and they are easy enough. Just mix and drop into the muffin tray, no kneading or shaping. The taste is delicious and buttery, it will be hard not to eat them all in one go. Can’t wait to make them for friends. Thank you so much for this recipe, it is worth your weight in “golden biscuits”. Roslyn.

    Reply
    • Jodi says

      August 25, 2020 at 5:01 pm

      Hi Roslyn! I’m so happy you love these biscuits. You’re right, they’re much easier than scones! Thanks for letting me know how much you enjoyed them. I love hearing from my readers. Take care.

      Reply
  25. Deera says

    September 9, 2020 at 3:29 pm

    I made a batch yesterday and used up all of my sour cream. I made a batch today with plain greek yogurt in place of the sour cream. They’re just as good but with a bit of a tangier taste. Love this recipe!!

    Reply
    • Jodi says

      September 9, 2020 at 8:39 pm

      So glad you loved them! I’ll have to try them with green yogurt! Thanks for letting me know!

      Reply
    • Laura Cegelski says

      July 9, 2022 at 6:52 pm

      I started to make these I already had the flour and melted butter mixed and when I opened my sour cream it was moldy ‍♀️ So I used yogurt instead. Still really good. Ours crumbled also but probably still too warm

      ★★★★★

      Reply
  26. FNU Colette says

    November 4, 2020 at 5:38 am

    I just came across this recipe now and will be trying it over the weekend, will let you know how it went. Been looking for a great biscuit recipe

    Reply
    • Jodi says

      November 4, 2020 at 7:41 pm

      Hopefully you will love them. They are one of our favorites. Take care.

      Reply
  27. Darryl says

    November 26, 2020 at 5:01 pm

    I made these for Thanksgiving. The recipe holds familiarity with Betty Crocker’s 1950 recipe on page 66. I just would have liked more rise and fluffy. Other than my peculiar, this sour cream recipe is nice.

    ★★★★

    Reply
  28. Cecil says

    December 25, 2020 at 2:41 pm

    Just made these using King Arthur gluten free measure for measure flour. (Had to opt for adding the baking powder and salt.) As with all recipes I’m apprehensive about doing the GF conversion, sometimes it works and sometimes it doesn’t. I must say this one turned out great! Crusty on the outside and perfect inside. Will definitely be making these again!

    ★★★★★

    Reply
    • Jodi says

      December 26, 2020 at 7:21 pm

      Hi Cecil! I am so happy to hear that these biscuits work with GF flour. Thank you for sharing that little tidbit! Take care.

      Reply
  29. DebbyB says

    March 28, 2021 at 5:40 pm

    Made these tonight and they were Awesome! We are out of buttermilk and wanted biscuits so bad for tomato gravy… a quick search for easy biscuits brought me here. From now on when I have sour cream this is my go-to. Thank you ❤️

    ★★★★★

    Reply
    • Jodi says

      March 29, 2021 at 11:33 am

      Thanks Debby! I am so happy you gave these a try and loved them. Thanks for letting me know.

      Reply
    • M Ganey says

      January 3, 2023 at 10:46 am

      Loved the biscuits!! I melted my butter.

      ★★★★★

      Reply
      • Jodi says

        January 3, 2023 at 3:51 pm

        So glad you loved these!

        Reply
  30. Lisha Mansukhani says

    April 17, 2021 at 9:00 am

    Mine didn’t work out too:( they rose and browned slightly before I pulled them out but stayed dough-like in the centre. And taste undercooked in the centre too.

    Reply
    • Jodi says

      April 20, 2021 at 8:35 am

      Sorry these didn’t work for you, I’m not sure why, I’ve never had that problem. Your oven make cook hot, not sure. So sorry.

      Reply
  31. Jo says

    June 21, 2021 at 8:34 am

    I have made these many times and they always turn out great!!

    Reply
    • Jodi says

      June 22, 2021 at 6:38 am

      Thanks Jo! So happy to hear you’ve made these and love them.

      Reply
  32. Vici Guns says

    June 22, 2021 at 6:17 am

    I got this recipe from a true Southern Belle in AL. We were selling our WI maple syrup at the Foley Farmers Market. I had made cornbread muffins to serve the maple syrup on. The Southern Bell stopped & was aghast! She told me corn meal muffins must be served with honey & I needed to make biscuits to complement our maple syrup! She gave me this very recipe which she said came from her grandmother. I made a mini muffin tin every Saturday & never came home with 1! Plus they sold many bottles of syrup every Saturday. Thanks for posting it.

    Reply
    • Jodi says

      June 22, 2021 at 6:38 am

      Love that story Vici! Thanks for sharing.

      Reply
  33. Linda says

    June 26, 2021 at 9:37 am

    Sooooo good! Light, kind of fluffy…will be making again but on a larger scale! Need leftovers!

    ★★★★★

    Reply
  34. Ellen says

    August 14, 2021 at 3:55 am

    These biscuits are buttery but not light bu any stretch of the imagination. I am not new to baking or biscuits. Unfortunately these were leaden, tasteless and unbeatable. I cannot understand the positive comments by others. I wish that had been my experience.

    ★

    Reply
    • Jodi says

      August 22, 2021 at 5:46 pm

      So sorry these didn’t turn out for you Ellen, but I’m guessing you might have done something wrong. These biscuits turn out every single time I make them and other readers agree.

      Reply
  35. Maria says

    August 21, 2021 at 3:28 pm

    Jodi… I made them and we all loved them. The person that commented they didn’t work for her may have used a full stick (which is a CUP and not the short stick (which is half a cup) only explanation I can come up with. Thanks for sharing recipe. My husband and son who are very picky loved them.

    Reply
    • Jodi says

      August 22, 2021 at 5:49 pm

      Thanks Maria! I’m so happy you loved these! I’m not sure either how these don’t work out for people, they are so simple to make and turn out every single time I make them.

      Reply
  36. Robin Kaspar says

    September 26, 2021 at 12:52 pm

    Are these supposed to be dry in the center when done or a little “gooey?” I used a different recipe that called for a full stick of salted butter (8 tbsp) and a cup of sour cream (a 1:1:1 ratio with all three ingredients). They are yummy but not dry in the center. I’m wondering if yours are.

    Reply
    • Jodi says

      September 27, 2021 at 8:01 am

      Hi Robin! These aren’t dry and they aren’t “gooey.” Once they are baked, they are just like your typical biscuits in the center, tender and moist.

      Reply
  37. Greg says

    September 27, 2021 at 1:29 am

    I love this recipe. My first batch was a fail because I used 1 full teaspoon of salt to make self rising flour, too salty. My second batch was perfect. They were tender, fluffy and delicious. Thank you for sharing the recipe.

    ★★★★★

    Reply
    • Jodi says

      September 27, 2021 at 8:06 am

      Hey Greg, I’m so happy the second batch turned out for you. Yeah, 1 teaspoon of salt is definitely too much. I have a note at the bottom of the recipe on how to make your own self-rising flour, just in case you didn’t see it. Thrilled you loved these! Thanks for taking the time to leave a comment.

      Reply
  38. Brenda says

    November 5, 2021 at 6:33 am

    I made these biscuits this morning after searching for a recipe using sour cream cause I had some left over. I had to tell you they were delicious. Easy to make and very very good. Thank you. Will be making again.

    Reply
  39. Michelle says

    November 17, 2021 at 2:13 pm

    I havent got them out yet but the dough was amazing texture and perfectly wet and still able to be handled and worked with perfectly. Can’t wait to try them. Doubled batch and made big ones.

    Reply
    • Jodi says

      November 18, 2021 at 9:57 am

      Oh I hope you loved these Michelle!

      Reply
  40. Debbie says

    December 22, 2021 at 3:26 pm

    Hello…These sound delicious and easy! I am wondering if anyone has made them into a garlic biscuit or added any Italian seasoning. Thank You.

    Reply
  41. McKinley Louis says

    January 8, 2022 at 6:04 pm

    These were so delicious I ended up eating nothing but biscuits for dinner!!!! They went so much faster than I expected them to. Thank you so much this now my new favorite go to biscuit recipe.

    ★★★★★

    Reply
    • Jodi says

      January 10, 2022 at 10:21 am

      Thanks McKinley! So happy you love these!

      Reply
  42. Cathy says

    January 24, 2022 at 4:47 pm

    Yummy….they werecso easy and delicious. They were all gone in 5 minutes…

    ★★★★★

    Reply
  43. Cari White says

    April 22, 2022 at 3:09 pm

    I am assuming I should use salted butter since there is no salt added. Am I right?

    Reply
    • Jodi says

      April 23, 2022 at 5:05 pm

      Hi Cari! I always use salted butter when I bake.

      Reply
  44. Kathy says

    May 22, 2022 at 8:06 am

    Made these for breafast this morning..like one other reviewer, used 1/2 stick salted butter and 3/4c. sour cream with the flour. Dough was little crumbly, probably due to less butter..added about 1/4c..milk for a perfect batter..actually got 7 larger biscuits in muffin tin. Flavor and texture excellent. Hub prefers a regular biscuit, but ate 2!! Will make agaiin with sharp cheddar and garlic for copycat RL. Thank you for a quick and delicious recipe!

    ★★★★★

    Reply
    • Jodi says

      May 23, 2022 at 8:09 am

      Thanks Kathy!

      Reply
  45. Penny Raacke says

    July 9, 2022 at 6:56 am

    My husband is a country boy who eats his biscuits with syrup. He took a bite and said he didn’t even need the syrup because they were so good. He also stays as far away from sour cream as possible. I may have omitted that ingredient when I told him it was a 3 ingredient recipe. They are the new favorite for us!

    ★★★★★

    Reply
    • Jodi says

      July 12, 2022 at 9:05 pm

      Oh Penny, I love your sneakiness! So happy your husband loved them, sour cream and all! lol!

      Reply
  46. Mama Jan says

    August 16, 2022 at 8:27 am

    My mother made these all the time and they are wonderful! She called them “Angel Biscuits”. She made hers with the “one” ingredients…1 cup sifted self rising flour, 1 cup melted butter and 1 cup sour cream. I forgot all about them until yours showed up. Made them and remembered wonderful memories of my mother

    ★★★★★

    Reply
    • Jodi says

      August 17, 2022 at 12:16 pm

      Love this!

      Reply
  47. LoBee says

    September 3, 2022 at 4:59 pm

    So good! Genius ! Thank you

    Reply
    • Jodi says

      September 5, 2022 at 4:22 pm

      Thank you!❤️

      Reply
  48. Kara Jo says

    September 7, 2022 at 12:36 pm

    These were absolutely amazing!! We use plant based butter and worked out great. I do not have a muffin tin so I did drop biscuits and they flattened but weee absolutely yummy!!!!!!!! Everyone here loves them!!!

    ★★★★★

    Reply
    • Jodi says

      September 7, 2022 at 5:18 pm

      Love reading comments like this Kara Jo! Thank you!

      Reply
  49. Mm says

    September 24, 2022 at 7:14 pm

    I just made these tonight and wow! I used all purpose gluten free flour (no choice here unfortunately ) a teaspoon of baking powder and a teaspoon of salt mixed with a stick of salted butter and a cup of sour cream. I pressed it onto non stick foil on a square pan to make a “crust” because I felt like a pizza or garlic bread or something starchy and didn’t have anything in the house. Baked it for 20 minutes maybe? Anyway this needed nothing on top since I couldn’t stop eating it! Addicting and so easy! Thanks for sharing this wonderful recipe!

    ★★★★★

    Reply
  50. Betty Franklin says

    November 23, 2022 at 5:03 am

    AMAZING!! Halved recipe, used light sour cream, added garlic powder, used mini muffin tins & they were the BEST!! Light, fluffy & delicious. Added Christmas jam. Only negative was I didn’t make full recipe.

    Reply
    • Jodi says

      November 23, 2022 at 10:11 am

      So happy you loved these Betty! Thanks for the comment!

      Reply
      • Me says

        January 10, 2023 at 11:41 pm

        My sister made these tonite from a different person but same recipe. She used margarine and they were great. Will use butter next time to see what the difference is. She used a mini muffin tin and they were the perfect crunch for me. She didn’t put the muffins in until the oven reached required temp. That will help a lot for people who had issues with the biscuit maybe.

        ★★★★★

        Reply
  51. Linne says

    January 11, 2023 at 7:03 pm

    I made these per the recipe and my dough was just fine. They came out good. The only thing I would do differently next time is use unsalted butter, but they were still very easy and very tasty!

    Reply
  52. Donna says

    January 21, 2023 at 5:04 pm

    I made these this morning and they turned out delicious! May have left them in the oven a minute too long, but still good. Almost as good as my mother’s buttermilk biscuits . But, a very good second place for sure and less work. Will definitely make them again.

    ★★★★★

    Reply
  53. kerry says

    February 4, 2023 at 4:13 pm

    these. are. FANTASTIC.

    i melted the butter and may have used a couple of extra teaspoons.

    so good. soooooooooo good. dangerous!

    ★★★★★

    Reply
  54. Kathleen Stovak says

    February 6, 2023 at 5:06 am

    These are not only quick and easy but also so delicious!!

    ★★★★★

    Reply
  55. Shirley Wenglikowski says

    February 6, 2023 at 1:56 pm

    I was so excited to find this recipe! Years ago I had this recipe but unfortunately lost it. I can’t wait to make it. Appreciate! Thank you so much! Have a great day!

    Reply
  56. Lisa Dee says

    March 1, 2023 at 9:31 am

    I will be making these again! Crispy outside and kind of creamy buttery in the center. I too added a couple of tablespoons of water. Thanks!

    ★★★★★

    Reply
  57. Sherry says

    March 1, 2023 at 11:40 am

    I was having a craving for biscuits this morning and loved the simplicity of this recipe so decided to give them a try. They are absolutely wonderful! So delicious! Crispy edges and tender centers. What could be better! I ate them warm with butter and honey. OMG! Yum! I will definitely be making them again!

    ★★★★★

    Reply
    • Jodi says

      March 2, 2023 at 7:52 am

      So happy you loved these Sherry! Thanks for letting me know.

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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