Sour Cream Biscuits
No buttermilk? No problem! These Easy Sour Cream Biscuits bake up tall and flaky and perfectly moist, without buttermilk! Perfect for breakfast or with dinner, put these in the bread rotation!
Servings: 12 biscuits
Calories: 183kcal
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- ¼ teaspoon baking soda
- 1 cup sour cream
- 8 tablespoons unsalted butter
- 1 to 2 tablespoons milk optional - if needed
Instructions
- Line a large sheet pan with parchment paper or foil and set aside. In a mixing bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
- Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, rub in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into flour that is the texture of cornmeal.
- Make a well in the center of the mixture and add cold sour cream. Gently mix the sour cream and the dry ingredients together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
- If there is a lot of loose flour at the bottom of your bowl, add one tablespoon of milk and mix. If needed, you can add one more tablespoon of milk.
- Dump the shaggy dough out onto a lightly floured surface. Using your hands and a bench scraper, gently bring everything together into a rough square.
- With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Gently press the dough down and shape into a square again. Repeat this cutting and stacking procedure 2 more times.
- Pat the dough into a rectangle at least ½ inch thick. Using a biscuit cutter or cookie cutter, cut out your biscuits.
- Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can. Using a 2 inch cutter, you should be able to get up to 12 biscuits.
- Place sheet pan in the freezer for 10-15 minutes while you preheat your oven to 425°F.
- Remove biscuits from the freezer. Brush the tops of the biscuits lightly with an egg wash made of one egg whisked with a tablespoon of water.
- Bake in a 425°F oven for 18 to 20 minutes, or until golden brown.
Video
Notes
Alternative food processor instructions: Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix. Add cold butter to the dry ingredients and pulse 5-6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl and proceed with the rest of the instructions.
When making round biscuits: Do not twist your biscuit cutter when cutting them out! That will effectively seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up.
To make square biscuits: Using your bench scraper or a sharp knife, cut into square biscuits and place each piece on your parchment lined baking sheet. Place in freezer while you preheat the oven.
Egg wash alternatives: if you don't want to use an egg wash, you can brush your biscuits with a little bit of milk, cream, or even melted butter.
Storage and reheating: Biscuits are best eaten warm from the oven, but wrap any leftovers and keep them covered for 2 days at room temperature. You can reheat for 10 seconds in the microwave, if needed.
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 330mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
