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READY IN 22 mins

Sour Cream Biscuits

Read Reviews (64)

"These biscuits are light and fluffy. Delicious!" — Debbie Rowe

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Original recipe makes 1 dozen Change Servings

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

3 teaspoons baking powder
3/4 cup sour cream
1 1/2 tablespoons water

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Directions

Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

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PREP 10 mins
COOK 12 mins
READY IN 22 mins

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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.

—Renee

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Most Helpful Critical Review

Apr 11, 2003

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.

—Maggie

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77 Ratings

Jul 07, 2003

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....

—kimndaven6

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Jul 07, 2003

You won't find an easier, tastier biscuit recipe!

—VANESSAE

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Oct 03, 2003

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.

—SPEEL

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Jan 25, 2004

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.

—MEESHREED

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Jul 07, 2003

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.

—AMYBB

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Jul 12, 2008

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!!!

—shelby

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Nutrition

Calories
107 kcal
5%

Carbohydrates
16.8 g
5%

Cholesterol
6 mg
2%

Fat
3.2 g
5%

Fiber
0.6 g
2%

Protein
2.6 g
5%

Sodium
279 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Biscuits

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 107
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 1.9g 10 %
Cholesterol 6mg 2 %
Sodium 279mg 11 %
Potassium 43mg 1 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 0.6g 2 %
Protein 2.6g 5 %
Sugars 0.1g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 11 %
Iron 11 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.