Super Simple Biscuits

Super Simple Biscuits

Katie-Kate

"This super simple recipe will have warm biscuits on your table in a jiffy! Best served warm... add some Cheddar cheese and garlic powder if you like. Yummm!"
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Ingredients

35 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.
  3. Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 42
  1. 46 Ratings

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Most helpful positive review

Nice little biscuits. I made my own self-rising flour (in a one cup measure: 1 1/2 t. baking powder and 1/2 t. salt; then add all purpose flour to cup and level off). I used lite sour cream jus...

Most helpful critical review

Be sure and use unsalted butter otherwise these are WAYYYYY too salty.

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Nice little biscuits. I made my own self-rising flour (in a one cup measure: 1 1/2 t. baking powder and 1/2 t. salt; then add all purpose flour to cup and level off). I used lite sour cream jus...

Expect a THICK dough when you make this. This is drop-biscuit consistancy. The flavor of these were good, though VERY crumbly. Like, I would bite into one and it would fall apart. That really wa...

This makes a very thick batter, almost a dough. The batter nicely fills 6 muffin tins. My biscuits took the full 30 minutes to bake. The sides browned nicely, but the tops were still very light....

I tried this recipe as an experiment, just for grins, because some things about it were so unusual. What struck me? First, baking them in a muffin tin. Second, at the moderate temperature of 3...

Be sure and use unsalted butter otherwise these are WAYYYYY too salty.

I made these for dinner last night and had to stop my son from eating ONLY these biscuits. I added garlic and cheddar chesse and baked in a mini-muffin tin. The only thing I will do differentl...

Quick, easy, tasty. These will work well for easy breakfasts for my husband...he can just zap them in the microwave and add butter and jelly. I hope others give them a try now too.

I did 2 cups of Bisquick, 1 stick of butter, and 1 cup of sour cream! This was the perfect amount to fill a 12 count muffin pan. UNREAL! These are the best biscuits I've ever had. Won't be looki...

The recipe given is a dough, not a batter. If you want a thick batter, use buttermilk instead of sour cream. It also has more butter than usual. To make a thick batter as described, I used: ...

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