Easy Homemade Sour Cream Biscuits

Ingredients

• 240 g (2 cups)plain flour
• 1 tablespoongranulated sugar
• 3 teaspoonsbaking powder
• 1 teaspoonsalt
• ½ teaspoonbicarbonate of soda
• 240 ml (1 cup)sour cream
• 60 ml (¼ cup)buttermilk
• 28 g (2 tablespoons)unsalted butter, melted, for brushing

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F). Line a baking tray with baking parchment and set it aside.

2. 2

   Mix dry ingredients

   Whisk the flour, sugar, baking powder, salt and bicarbonate of soda together in a medium bowl.

3. 3

   Make the dough

   Add the sour cream and buttermilk, then stir with a wooden spoon until all the flour is moistened; the mixture will be crumbly. Bring it together gently into a ball with your hands and turn it out onto a lightly floured surface.

4. 4

   Fold and cut

   Pat the dough into a rectangle, fold it in half, then pat it back into a rectangle. Repeat the folding process two more times. Roll or pat the dough into a thick disc about 20 cm (8 inches) across and cut out 8 biscuits. Gather the scraps, pat them into a disc and cut again as needed to make eight biscuits in total.

5. 5

   Bake the biscuits

   Arrange the biscuits on the lined tray and bake in the preheated oven for 10–12 minutes, until golden on top.

6. 6

   Brush with butter

   Take the biscuits out of the oven and brush the tops generously with the melted butter.

What are sour cream biscuits?

American biscuits are soft, quick breads, rather than the crisp, sweet biscuits known in Britain. This version uses sour cream and buttermilk to bring moisture and a gentle tang to a simple leavened dough.

A few careful folds help create a tender, layered texture without needing yeast or a long rise. They bake quickly, making them useful for breakfast or as a side for a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 4g protein, 28g carbs, 9g fat.

The flour supplies most of the carbohydrates, while the sour cream and butter contribute much of the fat; the dairy also provides some protein. For a balanced plate, pair a biscuit with eggs or another protein-rich food and some fruit or vegetables.

Why use sour cream and buttermilk?

Sour cream: its richness helps keep the crumb moist and tender, while its mild acidity complements the raising agents.

Buttermilk: this loosens the dough and adds a little tang. Measure it carefully so the dough stays workable rather than wet.

Handle the dough gently

Moistened flour: stop mixing once no dry patches remain, even though the mixture looks crumbly. Bring it together with your hands rather than kneading it smooth.

Folding: pat the dough out and fold it over itself three times in total. This light handling builds some layers while helping the biscuits stay tender.

Cutting and shaping

Thick disc: shape the dough to roughly 20 cm across, keeping it thick for a fluffy result. Cut straight through the dough rather than twisting the cutter, which can press the edges together.

Scraps: gather and pat them into a disc to make the remaining biscuits. Handle them as little as possible, since repeated working can make them firm.

Watch for golden tops

Oven: bake at 230°C for 10–12 minutes, checking towards the end of the range. The tops should be golden; if they are still pale, give them a little more time.

Butter: brush the tops as soon as the biscuits come out of the oven so the melted butter coats them while they are hot.

Serving ideas

For breakfast, serve the biscuits warm with honey or jam. They also go well with eggs or alongside a savoury soup or stew.

If serving them as part of a larger meal, split them at the table and add the toppings to taste.

Recipe notes & tips

• Measure the flour by weight for a consistent dough.
• Use a light dusting of flour on the work surface to prevent sticking without drying out the dough.
• Mix only until the flour is moistened, then bring the crumbly mixture together gently.
• Pat the dough rather than pressing it firmly when shaping.
• Check the biscuits at 10 minutes, as ovens can vary.
• Brush the tops while the biscuits are still hot.

Variations

• Sweet topping: serve warm with honey or jam.
• Herb addition: fold finely chopped herbs into the dry ingredients for a savoury note.
• Cheese addition: mix grated cheese into the dry ingredients before adding the dairy.
• Peppery version: add black pepper to the flour mixture for a savoury finish.
• Smaller biscuits: cut the dough into smaller rounds and begin checking them earlier.

Common mistakes to avoid

• Overmixing: stop as soon as the flour is moistened, then bring the crumbs together by hand.
• Too much flour on the surface: use only a light dusting so the dough does not dry out.
• Pressing the dough hard: pat it gently to help keep the biscuits tender.
• Twisting the cutter: cut straight down and lift it cleanly to avoid compressing the edges.
• Leaving them in too long: check from 10 minutes and take them out once the tops are golden.

How to store

Keep cooled biscuits in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving; freshly baked biscuits have the softest texture.

Frequently asked questions