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.
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.
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♡.
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!}
- Total Time: 27 minutes
- Yield: 8 biscuits 1x
Ingredients
- 1 cup self-rising flour
- 1/2 cup butter, softened
- 1/2 cup sour cream
Instructions
- Preheat oven to 400 degrees. Grease 8 of the cups in a muffin tin. (Do only 6 if you want bigger biscuits)
- 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.
- Divide and scoop into muffin tins.
- Bake at 400 degrees for about 20-22 minutes or until the biscuits are brown on top.
- 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
These look amazing!!! Thanks for sharing!! 🙂
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!
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.
Excellent
★★★★★
Thanks Debra.
My batter turned out on the dry side as well, I added a splash of milk and they turned out awesome.
I believe the oven has to be very hot before putting biscuits in…
These are perfect… my new favs…f
★★★★★
Perfection! My new fav
Thanks Michele! So happy you love them!❤️❤️
I added a sprinkle of water just to make it more malleable and it worked out great!
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
★★★★★
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
❤️
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.
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!
★★★★★
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.
Just DELICIOUS!!
★★★★★
Thanks Maricela! So happy you loved these.
GOOD MORNING MARICELA,
THESE ARE THE BEST BISCUITS EVER!!!! They came out so fluffy and light that eating 2 did not feel so bad.
★★★★★
Thanks Debi! I’m thrilled you made and loved these.
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
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.
Grease the muffin pan?.
Hi Donna, yes you do grease the muffin pan like the directions say to.
What kind of butter do u use?
I use salted butter.
Can I use margarine if I’m out of butter?
Hi Rose! I have never used margarine when I’ve made these. You can, but the taste and texture will turn out differently.
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.
Thanks for the little tip Jeanette!
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!
Hi Melanie! I completely agree about these being delicious! So glad you enjoyed them. Thank you for leaving a comment.
Can you make them like drop biscuits without the muffin pan?
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.
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!
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.
So happy you loved them. Thanks for letting me know. I’ll have to try them with the sugar added.
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!
So happy to hear you love these Kimberly. Thanks for leaving a comment.
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!
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!
I made your sour cream biscuitsts this morning !! They are amazing.
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.
Yummy.
Do they freeze well, and do you recommend them for strawberry shortcake?
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.
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!
Yay, I’m so glad you loved these. I agree, they’re so simple and delicious. Thanks Ashlynn, great to hear from you.
Has anyone made these with Greek yogurt?
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.
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.
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!
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!
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.
Can you make ahead,bake maybe half time,freeze,then complete baking?
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.
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.
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!
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.
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.
So happy you love these. I don’t remember mine ever being super crumbly, but as long as they taste good, who cares, right?!
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.
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.
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!!
So glad you loved them! I’ll have to try them with green yogurt! Thanks for letting me know!
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
★★★★★
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
Hopefully you will love them. They are one of our favorites. Take care.
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.
★★★★
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!
★★★★★
Hi Cecil! I am so happy to hear that these biscuits work with GF flour. Thank you for sharing that little tidbit! Take care.
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 ❤️
★★★★★
Thanks Debby! I am so happy you gave these a try and loved them. Thanks for letting me know.
Loved the biscuits!! I melted my butter.
★★★★★
So glad you loved these!
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.
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.
I have made these many times and they always turn out great!!
Thanks Jo! So happy to hear you’ve made these and love them.
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.
Love that story Vici! Thanks for sharing.
Sooooo good! Light, kind of fluffy…will be making again but on a larger scale! Need leftovers!
★★★★★
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.
★
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.
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.
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.
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.
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.
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.
★★★★★
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.
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.
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.
Oh I hope you loved these Michelle!
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.
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.
★★★★★
Thanks McKinley! So happy you love these!
Yummy….they werecso easy and delicious. They were all gone in 5 minutes…
★★★★★
I am assuming I should use salted butter since there is no salt added. Am I right?
Hi Cari! I always use salted butter when I bake.
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!
★★★★★
Thanks Kathy!
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!
★★★★★
Oh Penny, I love your sneakiness! So happy your husband loved them, sour cream and all! lol!
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
★★★★★
Love this!
So good! Genius ! Thank you
Thank you!❤️
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!!!
★★★★★
Love reading comments like this Kara Jo! Thank you!
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!
★★★★★
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.
So happy you loved these Betty! Thanks for the comment!
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.
★★★★★
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!
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.
★★★★★
these. are. FANTASTIC.
i melted the butter and may have used a couple of extra teaspoons.
so good. soooooooooo good. dangerous!
★★★★★
These are not only quick and easy but also so delicious!!
★★★★★
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!
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!
★★★★★
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!
★★★★★
So happy you loved these Sherry! Thanks for letting me know.