Sour Cream Biscuits (3 Ingredients!)

These easy homemade biscuits come out fluffy and buttery every time, whether you’re serving them alongside dinner or splitting them open for a breakfast sandwich. If you love simple self-rising flour biscuits that actually deliver, this one’s going to be a regular in your kitchen.

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

Why you’ll love these 3 Ingredient biscuits

• Only 3 ingredients: You don’t need a long shopping list or a pantry full of specialty items to make these sour cream biscuits. Self-rising flour, sour cream, and butter are likely already in your kitchen, which makes this one of those recipes you can pull off any night of the week.
• Ready in about 25 minutes: From mixing bowl to muffin tin to table, these biscuits come together fast. That includes bake time, so if you need a quick bread side or a last-minute breakfast addition, these have you covered.
• No special tools or skills needed: There’s no rolling pin, no biscuit cutter, and no kneading involved. You just mix, spoon into a muffin tin, and bake. It’s a genuinely fail-proof process that even first-time bakers can nail.
• Works for breakfast or dinner: These biscuits are flexible enough to pull double duty. Slather them with butter and jam in the morning, pile them high with gravy at brunch, or serve them as a side with a hearty soup or roast at dinner.

Ingredients for sour cream biscuits

• 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.

Substitutions and Additions

• Greek yogurt — Full-fat Greek yogurt works as a straight swap for sour cream if that’s what you have on hand. It gives the biscuits a slightly tangier flavor but keeps the same soft, fluffy texture.
• Salted vs. unsalted butter — Either works here. Salted butter adds a little extra flavor, which is why it’s the preferred choice for this recipe, but unsalted is perfectly fine too.
• Cheddar cheese — Stir in a handful of shredded cheddar to the dough for a savory, cheesy twist. About half a cup mixed in before spooning into the muffin tin does the trick.
• Fresh herbs — Chives, rosemary, or thyme can be mixed into the dough to add a little something extra. A tablespoon of finely chopped fresh herbs goes a long way.
• All-purpose flour — If you don’t have self-rising flour, combine 1 cup all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon salt as a substitute.
• Flaky sea salt — A pinch sprinkled over the tops of the biscuits just before baking adds a nice finishing touch and a little extra flavor.

How To Make Sour Cream Biscuits

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)

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)

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.

Recipe Tips

• Use full-fat sour cream for the best results — lower-fat versions have more water content, which can affect the texture of the biscuits.
• Don’t overmix the dough. Stir just until the ingredients come together into a crumbly, rough dough. Overworking it develops the gluten and can make the biscuits tough.
• Make sure your self-rising flour is fresh. The baking powder in self-rising flour loses potency over time, and old flour is one of the most common reasons biscuits don’t rise properly.
• Grease your muffin tin well before adding the dough. A light coat of butter or cooking spray helps the biscuits release cleanly after baking.
• Serve them warm straight from the oven for the best texture. They do dry out a little as they cool, so if you’re reheating, wrap them in foil and warm in the oven at 325°F for about 5 minutes.

Serving Suggestions

These sour cream biscuits are delicious on their own, but they really shine as part of a bigger meal. Try serving them alongside a slow-cooked Crockpot Pot Roast, they’re perfect for soaking up all that rich gravy. For a cozy weeknight dinner, pair them with a bowl of Crockpot Sausage Potato Soup for something seriously warming and satisfying.

For a breakfast spread, slice your biscuits in half and layer them with Sheet Pan Scrambled Eggs for an easy, crowd-friendly breakfast sandwich. And if you love a good homemade biscuit, the Cheddar Biscuits with Chilies and the Homemade Bisquick Biscuit Recipe are both worth adding to your baking rotation.