5 from 2 votes
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3 Ingredient Sour Cream Biscuits

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3 Ingredients is all it takes to make these sour cream biscuits. Pile high with sausage gravy, slather with melted butter and your favorite jam or jelly, and more. A self rising flour and sour cream biscuit that creates flaky biscuits perfect for breakfast or a side for dinner.

Stacked Sour Cream Biscuits sitting on a white plate on a counter.

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I love homemade biscuits, but I don’t always have a ton of time. So throwing together these simple biscuits work great for me. Minimal effort is needed for the biscuit dough.

Also, check out my cheddar biscuits with green chiles, or even this olive oil bread with rosemary.

  • Easy sour cream biscuit recipe
  • Three ingredients
  • Budget friendly
  • Tender biscuits
  • Easy biscuit recipe
  • Quick prep and baking time

Ingredients for sour cream biscuits

Self-rising flour, butter, and sour cream on a marble countertop.
  • Sour Cream – You will want to use a full fat sour cream for this recipe.
  • Self Rising Flour – Make sure it is self rising and not all purpose flour.
  • Butter – Use real butter for this recipe, not margarine.

How To Make Sour Cream Biscuits

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Collage of mixing sour cream biscuit dough.
  1. Step One: Preheat the oven and prep your muffin tin. I just sprayed with cooking spray.
  2. Step Two: Add your softened butter into the self rising flour. Use a fork and mix to create coarse crumbs. (Photos 1 & 2)
  3. Step Three: Next, you will stir in the sour cream and mix until combined. It will be a crumble type of dough. (Photos 3 & 4)
Collage of unbaked and baked sour cream biscuits in a muffin tin.
  1. Step Four: Spoon into your muffin tin. I did 6-8 muffins. (Photo 5)
  2. Step Five: Bake as directed, then serve warm. (Photo 6)
Pile of sour cream biscuits on a plate.

How to Store

Refrigerate – I like to refrigerate any of the biscuits we don’t eat right away. With the sour cream used in the biscuits, I find it stores best in an airtight container in the fridge. These biscuits will store for up to 2-3 days. They are best fresh, as they do dry out.

Reheating – So if you want, go ahead and wrap the biscuits tightly in foil and then warm up in the oven at 325 degrees for 5 minutes or so. Or you can warm up the biscuits in the microwave. This will help add moisture back into the biscuit, and it won’t be a dry biscuit when you bite into it.

Freezer – Go ahead and freeze your biscuits in a freezer container or airtight container. These will freeze for 2-3 months. Thaw in the fridge overnight or warm it up straight from frosting.

Tips and Variations To Recipe

  • For a sweeter biscuit you can add in a little honey or granulated sugar to the dough.
  • I do recommend a full-fat sour cream to help add as much flavor to the biscuits.
  • Don’t overmix the batter, to create an extra tender biscuit batter.
  • Swap the sour cream with Greek yogurt for more of a tangy flavor.
  • Add in some flaky sea salt for added flavor if you want.
  • Use a rolling pin on a lightly floured surface, if you want to roll and use a biscuit cutter to cook on a baking sheet.
  • Unsalted butter or salted butter does work. I prefer salted as it adds flavor to the biscuits.
  • Add some cheddar cheese in the dough for more flavor.
  • Add in some fresh herbs to flavor the biscuit dough.
  • You can use a pastry blender or cutter to mix up the biscuit dough.

Common Questions Asked

Can you make self rising flour with all purpose flour?

For every cup of self-rising flour, you will do one cup of all purpose flour. Then add 2 teaspoons of baking powder. Toss the flour mixture a couple of times to incorporate the ingredients. Then use the flour the same as you would the self rising.

What is the main ingredient in biscuits?

Flour and a form of fat are the two simple ingredients that are the base of almost all biscuit recipes. Now depending on the type of biscuit, more extra ingredients get added, like buttermilk for buttermilk biscuits, cheesy biscuits, etc.

Sour cream biscuits sitting on a white plate.

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Plate of sour cream biscuits.
5 from 2 votes

Sour Cream Biscuits

Author: Kim Schob
Course: Bread
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
3 simple ingredients is all it takes to make these Sour Cream Biscuits. Self rising flour, sour cream and butter is all that you need. A simple biscuit recipe that is budget friendly and uses basic pantry ingredients.



  • Preheat oven to 400 degrees.
  • Cut softened butter into self-rising flour until mixture resembles coarse crumbs.
  • Stir in sour cream until combined. The mixture will still be a little crumbly.
  • Spoon mixture into 6 – 8 muffin greased tins.
  • Bake for 20 minutes or until golden.


Butter – Make sure to use butter and not margarine. 
Sour Cream – If you want you can use Greek yogurt instead. Or opt for a full fat sour cream. 

Nutrition Information

Calories: 86kcal (4%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1g Trans Fat: 0.02g Cholesterol: 8mg (3%) Sodium: 6mg Potassium: 34mg (1%) Fiber: 0.4g (2%) Sugar: 1g (1%) Vitamin A: 90IU (2%) Vitamin C: 0.1mg Calcium: 17mg (2%) Iron: 0.2mg (1%)

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One Comment

  1. 5 stars
    Hi Kim,
    What an Yummy share.
    Looks so delicious. Thanks for sharing it well to prepare easy.
    I think for sour it’s best to use yogurt.
    Keep sharing. I landed here via the tweet of David Leonhardt.
    Keep sharing.
    Best Regards from Philipscom Secunderabad, India

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