"These biscuits are light and fluffy. Delicious!" — Debbie Rowe
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1 1/2 tablespoons
Very quick and easy to make because of how the sour cream adds the fat and you don't have to cut in butter/shortening. They are very light and airy. I added sharp cheddar and herbs to make them a little different.
Very simple and I like the fact that they are virtually fat-free (I used fat-free sour cream). However, they were a big chewy. The flavor and consistency certainly don't match what you find in high-fat biscuits, but the saved calories does make them worth it.
This is a good lower fat version since there is no butter or lard in it but naturally it doesnt have as much flavor. (I used low fat sour cream.) Also, mine needed more liquid so I doubled the water (but I used milk). Everyone loved these biscuits and they were even good leftover for breakfast the next morning, but I surely didnt get a dozen out of the recipe. I had to half it again to even get 6! I guess we like big biscuits....
You won't find an easier, tastier biscuit recipe!
I have been trying all sorts of biscuit recipes and most are bland. This recipe was very tasty. I took the advice of another review and added a little cheddar cheese. I will be making this again.
The dough is very sticky; it's important to flour your hands (and the counter and the biscuit cutter, etc.) well! These biscuits are great, though, especially if you are bored with the plain tasting biscuit - these have a slight tartness to them. It's a soft biscuit, not crumbly as biscuits can sometimes get. They taste great, too.
My whole family loves these. Even my daughter who doesn't eat any bread at all. I too make mine with milk instead of water.
LOVVVVVVVVVED these biscuits!! I made them for breakfast this morning, and the first thing my husband said was to rave about how moist and chewy they were! We agreed by far these were some of the best we've ever had!! it was perfect because I ran out of sugar & milk- so the recipe was exactly what I needed! Also: after I put the biscuits on the cookie sheet to bake, I spread some melted "Smart Balance" butter on the tops of them with a pastry brush, and they turned out really goldeny brown- and had a rich outer flavor!!
&& just like everyone said, they ARE very sticky when you shape them, so use lots of flour on your hands!! BUt again, fabulous recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 29
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