Sour Cream Biscuits

Sour Cream Biscuits

68 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Debbie Rowe
Recipe by  Debbie Rowe

“These biscuits are light and fluffy. Delicious!”

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Adjust Servings

Original recipe yields 1 dozen



  1. Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
  2. 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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Reviews (68)

Rate This Recipe


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.



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!

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Amount Per Serving (12 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Sour Cream Cornbread


next recipe:

Beer Biscuits