Flaky Sour Cream Biscuits

Flaky Sour Cream Biscuits

Biscuits are a quick and easy thing to make when you want to serve bread as a side dish, either on a weeknight or during a big holiday meal like Thanksgiving. I often use buttermilk in my biscuits because it adds a nice flavor to them and helps to tenderize the dough. Buttermilk isn’t the only ingredient that makes a great biscuit, however, and these Flaky Sour Cream Biscuits are good enough to give buttermilk biscuits a run for their money.

The tender biscuits are made with butter and sour cream. They have a wonderfully moist and light interior, and plenty of layers that make it easy to split the biscuit in half and slather it with butter, jam or honey. Sour cream has a subtle tang to it that gives the biscuits a nice flavor without making them seem too rich. Regular sour cream is the best choice for these biscuits, but low fat sour cream will also work well if you want to cut out a little bit of the extra fat from the recipe.

The trick to getting really flaky biscuits is to knead the dough. Some recipes warn you not to over-handle biscuit dough, but to get those nice layers you really need to work it a little bit. Knead the dough by pressing it flat (no particular shape or size required), folding it in half and repeating the process a few times until the dough is fairly smooth. Rotate the dough as you knead it to create even layers. Then, let the dough rest for 15 minutes, while you preheat the oven, to allow the gluten in the dough to relax slightly and ensure that your biscuits get a nice rise.

These biscuits are the best on the day they are made, when their tops are slightly crisp and the centers perfectly moist. They can, however, be stored in an airtight container or bag for a day and refreshed in the oven for a few minutes if you want to bake them ahead of time.


Flaky Sour Cream Biscuits
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into small pieces
1 cup sour cream

Preheat oven to 400F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, sugar and salt. Rub in butter with your fingers until butter is brown down into pieces that range from pea to almond size and the mixture is sandy. Stir in sour cream with a fork until dough comes together (dough may still be slightly crumbly).
Turn dough out onto floured surface and knead for 2-3 minutes, until dough comes together and is smooth. Cover with plastic wrap and allow dough to rest in the refrigerator for 15 minutes.
Roll dough out until it is 1 inch thick. Using a 2 1/2 – 3 inch round cutter, push straight down through dough, then flip biscuit upside down and place on prepared baking sheet. Gather up any excess dough, roll out again and repeat.
Bake for 17-20, until tops are golden brown.

Makes 8-10 biscuits, depending on size.


  1. Ooo these look delicious! I’ve never made biscuits with sour cream before, but I always love the tang from buttermilk, so these will be great.

  2. You definitely know how to make biscuits! These look amazing!

  3. Thank you, for sharing your tip for getting flakey buscuits! I don’t make them very often because they don’t always turn out the way is like. I’ll definitely try your method next time!

  4. This will be a great recipe to have on hand – I always buy sour cream for specific meals (ie. taco night), but then the rest of the container tends to go bad in my fridge! These biscuits are a great solution!

  5. Looks delicious! Can’t wait to give it a try.

  6. These look so lovely and tasty! I have not made biscuits with sour cream yet, but this will go on my list to try!

  7. Made these last night to use up some left over sour cream, they are amazing! Will probably make more tonight. I am a biscuit lover and have eaten and made lots of different recipes, this is a winner for sure. My go to recipe from now on!

  8. Made them this am. Did something wrong. They tasted great but mine weren’t fluffy. I’m gonna try again. They are good.

  9. Is 1-1/2 tsp baking powder correct? Most recipes I have using 2 c flour call for at least 1 tbsp. These look so yummy, and I want to try them.
    Thanks for any help!

  10. Gr.gram – Yes, it is the correct amount!

  11. I made these today and while they tasted really good, they were not fluffy at all. They were basically flat and with a “chewy” texture. Any clue what I may have done wrong? Thanks :)

  12. Oh my! These are the BEST biscuits ever! I had some left over sour cream and decided to make biscuits this morning. I really like that they were tender, and the layers made it easy to break apart. (they taste as good as they look).This recipe is definitely a keeper. Thanks so much for sharing.

  13. Julie – It sounds like your baking powder might not have been working, as that is the only reason the biscuits would not rise properly. Here is a post about how you can check your baking powder and baking soda for activity: http://bakingbites.com/2011/03/how-to-test-baking-powder-and-baking-soda-for-freshness/

  14. These were incredibly delicious and flaky! The aroma in my kitchen is so nice right now. I will never buy store bought Pillsbury biscuit cans again. This is a better alternative, with zero trans fat and unpronounceable ingredients. I used my Kitchenmaid mixer on medium-low and only kneaded by hand when the mixture was uniform. This saved me time. Additionally, I substituted “Crema Mexicana,” which is just like sour cream, but is a full fat version and tastes creamier than regular sour cream.
    Thank you for the recipe!

  15. Hi! I am wondering if you can make dough a day in advance and leave it in fridge overnight and bake the next day? I assume to take it out and bring to room temp before rolling. Thanks!

  16. Fire Fly – I haven’t make them a day ahead, but go ahead and give it a try. It should be just fine. Roll the dough while it is chilled and don’t let it come to room temperature. While it might take an extra minute in the oven, biscuit dough should be flaky like pie crust and you won’t get quite the right texture if the dough is warm or room temperature when it goes into the oven

  17. These are so delicious. Thank you for a great recipe.

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