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tender homemade sour cream biscuits (no-fail recipe)

(9 ratings)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

I've tried biscuit recipes for most of my life. Some work, some don't. Some are ok, but this one is GOOD. And it's an easy NO-FAIL recipe. I haven't even tried another one in years. I've been making these for a very long time now, and cannot remember where it came from. :/ But if you love homemade biscuits and have never had very good luck with them, this one will make you smile and feel proud! Enjoy!! :D Happy to share! (*Sorry about the awful pic. I've been sick and was so tired I didn't get out my rolling pin and just patted the dough, hence why they are a bit lopsided. Normally they are picture perfect. So don't worry, yours will be. ;) )

(9 ratings)
yield serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For tender homemade sour cream biscuits (no-fail recipe)

  • 2 c
    flour
  • 1 Tbsp
    + 1 1/2 tsp. baking powder
  • 1 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1 1/2 c
    sour cream, i would not suggest subbing light
  • 1 Tbsp
    + 1 tsp. vegetable oil
  • 4 Tbsp
    soft butter

How To Make tender homemade sour cream biscuits (no-fail recipe)

  • 1
    In medium-sized bowl, whisk first 4 ingredients til well mixed.
  • 2
    Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
  • 3
    Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
  • 4
    Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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