This post may contain affiliate links. Please read our disclosure policy.
Sour Cream Biscuits are soft, buttery, fluffy and made with only 3-ingredients. They are so easy to make and the perfect addition for breakfast or dinner.
Featured Comment
I made these this morning and they were hit with the whole family. They were fluffy and moist on the the inside and a little crunchy on the top. Just the way my family likes them. I have tried lots of recipes but this is my new go to biscuit recipe. So easy. I baked mine for 23 minutes.
3-Ingredient Biscuits
This easy biscuit recipe is delicious and only requires just a few ingredients. All you need is a muffin pan and they turn out perfect every time. They are tender and moist with a delicious flavor. These will for sure become a regular in your household.
Key Ingredients You’ll Need
Sour Cream: This will make the biscuits have a very tender and slightly tangy flavor. You will also add salted butter to add and bring out the flavor.
Flour: You will need to use self-rising flour so they rise properly in the oven.
How To Make Sour Cream Biscuits
Step 1. Set the oven to 375 degrees. Place the melted butter into a large mixing bowl. Combine the butter and sour cream using a whisk until smooth. Add the flour into the butter mixture and combine using a wooden spoon.
Step 2. Add the prepared dough into 12-count muffin tin about 2/3 of the way. You don’t have to worry about greasing the pan. Place the pan into the oven for 20-23 minutes to bake until light brown. Allow the biscuits to cool in the pan before transferring them to a wire rack to cool. Serve and enjoy!
Tips and Tricks For The Best Homemade Biscuits:
Here are a few great tips for making delicious biscuits in no time!
- These are amazing when warm, but taste just as delicious at room temperature.
- Place the leftovers in an airtight container for up to 3 days for the best storage method.
- This is a quick recipe so they pair well with many recipes.
What To Serve With Sour Cream Biscuits?
I love enjoying these biscuits with things like butter, jam, or sausage gravy. You can eat these with breakfast foods like sausage, potatoes, eggs, bacon, etc. You can also serve any kind of meat like chicken, steak, pork, and turkey. Also, have these alongside roasted vegetables, mashed potatoes, mac & cheese, etc.
More Biscuit Recipes:
- Chicken Pot Pie with Biscuits
- Cheddar Bay Biscuits
- Biscuits and Gravy Casserole
- Blueberry Biscuit Bombs
Add as Google Trusted SourceSour Cream Biscuits (3-ingredients)
Ingredients
- 1 cup salted butter, 2 sticks
- 2 cups sour cream
- 2 cups self-rising flour
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl melt the butter.
- To the butter whisk in the sour cream until well combined and smooth.
- Next using a wooden spoon stir in the flour until it is all incorporated.
- Spoon the dough ⅔ of the way up a 12-count muffin tin. No need to grease the pan.
- Bake for 20-23 minutes until the biscuits are golden brown.
- Let cool for 5 minutes in the pan before moving to a cooling rack.
- Serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
I love these and so easy but I have to make over 100! Can I freeze them for a few days and warm them the day I need them in covered pan?
Hi Jeanette. Yes! These biscuits will freeze well. You’ll want to make sure they are completely cool before freezing. If possible use foil or parchment paper to keep the biscuits from sticking together in the bag or container. To reheat, thaw completely and place on a baking sheet. Reheat @ 350 for approximately 8-12 minutes. Reheating time may vary depending on how many you have on the baking sheet and in the oven at once. Let us know how it works out!
Easier than easy to prepare and delicious! Soft Crunchy bottom and soft tasty inside. I added peach preserves—YUM!
Thanks Carolyn!
Can these biscuits be spooned onto a cookie sheet pan?
Hi Arlene. Yes, these will bake well on a cookie sheet too.
Second time making these biscuits; wonderful taste and texture. A little too greasy. Can butter be decreased?
Thanks Caron. Glad you liked them. Yes, using 1/2 cup of butter will also still yield a great biscuit.
I made these this morning and they were great. When I mixed everything it did not have the texture I was used to in a biscuit. So I keep adding flower and it was not changing much.I stop and cooked and they came out great. Next time I will not add the extra flower. I am sure they will be even better. Thanks for sharing.
Thanks Ronnie!
Worked well, but I will try baking at 400° next time. Maybe get a little more rise.
I made these and added finely chopped jalapeno and cheese off the chain
Sounds delicious Darlene! Thanks!
My family thinks I am amazing because of this recipe! It’s so funny because of how easy and quick they are to make.
You are amazing Kristie! Glad they like them. Thanks!
I followed receipe exactly. Had to bake over 25 minutes. Still mushy inside. Also it had an odd taste, a little sour.. they didn’t rise much at all. Not sure what if anything I did wrong
I cannot rate as I have not made these….Why do these cook in a muffin tin? Will they do if scooped directly onto on cookie sheet?
Hi Sally. You do not have to use a muffin tin. These will bake well on a cookie sheet, in a skillet, etc.