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These sour cream biscuits bake up tall, tender, and impossibly flaky with rich, buttery layers in every bite. Cold grated butter and full-fat sour cream create a soft, delicate crumb and golden tops that practically beg to be smothered in sausage gravy. Ready in about 30 minutes, they’re perfect for breakfast, brunch, or alongside a cozy bowl of soup.
If you have a sourdough starter, try my sourdough biscuits.
Why this Sour Cream Biscuit Recipe Works
Cold, grated butter = easy layers: Grating and freezing the butter keeps it cold and disperses it fast, so you get flaky pockets without the pastry cutter.
Sour cream does it all: Adds fat, moisture, and tang in one scoop. No separate milk or acid needed.
Folding builds height and structure: A couple of quick tri-folds give lift and defined layers without overworking the dough.
Pastry flour gives a soft interior: Lower protein means more tenderness. White Lily flour? Biscuit royalty.
While my barley biscuits lean into a rustic, whole grain vibe, these sour cream biscuits are all about tender layers and buttery softness.
If you’ve tried my sour cream and onion biscuits, this classic sour cream version gives you the same tender texture with a simpler, buttery flavor.
It’s okay if the dough seems a bit dry when you mix in the sour cream. It will come together in the next few steps.
Folding the dough helps create layers of flakiness. You don’t have to get a precise rectangle before you fold it in thirds but make the rectangle long enough to fold it easily.
Using a bench scraper helps keep the counter clean and prevents your warm hands from handling the dough too much…..warm hands will make the dough warm. Warm dough = tough, dry biscuits.
Recipe Tips
Flour Options: You can use self-rising flour in this recipe. Just omit the baking powder and reduce the salt to ¼ teaspoon. Results may vary slightly depending on the brand.
Keep It Cold: Cold ingredients are key. Grate the butter, then freeze or chill it before mixing to help it blend evenly and stay solid in the dough. Use very cold, full-fat sour cream for the flakiest, most tender biscuits. If the butter starts melting as you work, pop the dough in the fridge for 10 minutes.
Dough Texture: Don’t worry if the dough looks dry or shaggy at first. It will come together as you press and fold it. Folding also helps create flaky layers and prevents overworking.
Substitutions: Reduced-fat sour cream or Greek yogurt can be used, but the biscuits will be less tender and flaky.
Finishing Touches: Your choice of topping affects the crust. Brush with cream for a golden top, egg wash for a glossy finish, or melted butter for a soft, matte look.
What to Serve with Biscuits
These biscuits are delicious with a pat of butter or jam like our fresh peach preserves or Fig Jam. Here are some more ideas to serve with the biscuits.
Flaky Biscuits
These buttery sour cream biscuits deliver everything you want in a classic Southern biscuit with tall, flaky layers, a tender crumb, and rich flavor. Whether you split them open for sausage gravy, spread them with homemade jam, or enjoy them warm from the oven with melted butter, they’re pure comfort food.
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Sour Cream Biscuits
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Ingredients
- 2¾ cups all-purpose flour, 330 grams; or pastry flour
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoons salt
- 1 teaspoon ground white pepper, or black pepper
- 12 tablespoons butter, chilled
- 1½ cups sour cream
For the Top
- 4 tablespoons heavy cream, melted butter, or an egg wash*
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Grate butter and stick it in the freezer to get extra cold.
- Add the flour, baking powder, baking soda, salt, and pepper to a mixing bowl. Whisk the dry ingredients until well combined.
- Add the cold, grated butter to the flour mixture and toss to coat in the flour. Use your hands to briefly rub the flour into the butter. You don’t need to rub the butter in too much or your hands will melt the butter. Just give it a few quick rubs between your hands.
- Add the sour cream and combine until the dough forms a loose, messy mass. It might seem a bit dry but it will come together in the next step.
- Turn the dough onto a lightly floured countertop and gently press the loose pieces of dough into a ball.
- Pat the dough into a 10” x 6” rectangle.
- Fold ⅓ of the rectangle toward the middle then fold the other end on top of the first section. Pat the dough back down into another 10” x 6” inch rectangle.
- Fold the dough into thirds again then pat it back into an 8 x 4” or 9” x 5” rectangle. It should be about 1 inch thick.
- Slice the dough in half lengthwise then make three short, vertical slices to give you 8 biscuits.
- Transfer the biscuits to the baking sheet. Brush the tops of the biscuits with melted butter, cream, or an egg wash (see notes for the egg wash).
- Bake for 18-24 minutes or until golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So flaky and yummy! Love the buttery layers.