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Stack of three sour cream biscuits on a counter.
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5 from 3 votes

Sour Cream Biscuits

These sour cream biscuits are rich, buttery, and perfectly flaky with a melt-in-your-mouth texture. The sour cream adds a subtle tang and extra tenderness. For the lightest, fluffiest layers, use pastry flour, though all-purpose flour still gives excellent results. A touch of sugar balances the flavor without making them sweet, so they’re equally delicious with sausage gravy or jam.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breads
Cuisine: American
Keyword: Biscuits with sour cream, flaky biscuits, sour cream biscuits
Servings: 8 biscuits
Author: Dahn Boquist

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. 
    Hand grating butter with a box grater on a white surface.
  • Add the flour, baking powder, baking soda, salt, and pepper to a mixing bowl. Whisk the dry ingredients until well combined. 
    Hand whisking dry baking ingredients in a clear glass bowl on white surface.
  • 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. 
    Glass bowl with grated cheese atop flour, on white marble surface.
  • 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. 
    Hand mixes yogurt into flour in a bowl on a white countertop.
  • Turn the dough onto a lightly floured countertop and gently press the loose pieces of dough into a ball. 
    Hands kneading crumbly dough on white marble surface.
  • Pat the dough into a 10” x 6” rectangle.
    Shaping biscuit dough into a 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.
    Folding biscuit dough to create layers.
  • 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. 
    Hand folding floured dough on a white speckled countertop.
  • Slice the dough in half lengthwise then make three short, vertical slices to give you 8 biscuits. 
    Block of dough cut into eight pieces beside a black-handled knife and hand.
  • 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).
    Brushing liquid onto unbaked biscuit dough squares on a baking sheet.
  • Bake for 18-24 minutes or until golden brown. 
    Tray with eight golden brown square biscuits on parchment paper.

Notes

Flour choices: Pastry flour and White Lily flour makes biscuits finer, fluffier, and more tender. All-purpose flour still works well with this recipe.
Butter and Sour Cream: Keep both very cold. Grate the butter and freeze it briefly so it stays firm when mixed in. Use full-fat sour cream for the best texture. Greek yogurt or reduced-fat sour cream will make the biscuits less flaky.
Dough Texture and Handling: The dough should look slightly loose and dry before transferring it to the counter. It will come together as you press it into a ball.
Folding the dough helps create flaky layers and prevents overworking.
Finishing the Biscuits: Brush the tops with cream or an egg wash (1 egg whisked with 1 tablespoon of water or milk). They’ll bake to a deeper golden color than if brushed with butter.
Recipe adapted and modified from Epicurious.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 711mg | Sugar: 2g
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