Sour Cream Biscuits
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.
Servings: 8
Calories: 86kcal
Equipment
- Mixing Bowl Large
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 6mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg