Super Simple Biscuits

Super Simple Biscuits

Katie-Kate 4

"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!"

Ingredients 35 m {{adjustedServings}} servings 250 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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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.
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Reviews 40

  1. 44 Ratings


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 just to use it up and I did add 1 T. of milk because my dough seemed really dry. As another reviewer mentioned these didn’t brown very well on top, even though I drizzled them with a little melted butter before baking. So, I slipped them under the broiler just for about 30 seconds to give them a little better color.

Sarah Jo

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 was the only downfall for this recipe. When I eat a biscuit, I like to bite into it and not have to pick the pieces off of my plate. I think it could use another flavor besides the sour cream and butter. Next time, I'd like to add some garlic powder or something, if I were to serve this with dinner again. Maybe knead the dough a bit with a little more flour and see if cutting this with a biscuit cutter would make a difference. This would make a great breakfast biscuit with a homemade jam spread on the insides.

Pam Ziegler Lutz

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. Next time I may add some melted butter to the tops about halfway through baking. I couldn't wait until dinner, and tried a biscuit. I half expected them to be bland, but they were delicious. The salt in the flour, richness from the butter and tangy undertone from the sour cream are a delightful combination. I spread a little homemade apple butter on one for a very tasty snack. It's so quick and simple and can easily be doubled.