These sour cream biscuits are a soft and fluffy compliment to any meal!
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Sour Cream Biscuits
These sour cream biscuits are a soft and fluffy compliment to any meal!
Yield: 6 biscuits
Ingredients
- 2 cups all-purpose flour (plus a little extra for working surface)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold sour cream
- 1/4 cup + 2 Tablespoons cold milk
- 1/4 cup unsalted butter, melted & cooled (for brushing)
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Sift flour, baking powder, baking soda, salt, and granulated sugar into a large mixing bowl, then whisk ingredients together until combined.
- Add the cold, cubed butter to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour. Keep going until ingredients are well incorporated and the mixture resembles coarse sand with small pebbles.
- Add cold sour cream and cold milk to the flour mixture, then gently stir & fold together until a sticky dough is formed and the flour is mostly incorporated. Work gently but quickly to keep butter from melting. To avoid tough biscuits, try not to overwork the dough.
- Place the bowl of dough in the refrigerator for 10 minutes to chill.
- Transfer chilled dough to a lightly floured working surface. Use floured hands to gently shape the dough into a ball. The dough will be sticky, but only add just enough flour to make it manageable. Too much flour will dry out the biscuits.
- Once the dough comes together, use your hands to gently pat it down into a rectangle or oval shape. Then, use a floured roller to gently roll out dough until it is 1-inch thick.
- Fold the dough in half over itself and roll it back down to 1-inch. Then, fold it in half from the other direction and roll to 1-inch thick. Folding helps create layers in the biscuits. (Again, work gently but quickly! The dough needs to be cold when it goes in the oven.)
- Dip your biscuit cutter in flour, then cut out as many biscuits as you can from the rectangle. Press the cutter straight down into the dough, then pull it straight back up. Do not twist the cutter, as this may prevent the biscuits from rising. Place the cut biscuits on the prepared baking sheet with sides touching.
- Gather the remaining scraps of dough and gently shape them into a ball, then repeat steps 7-9 to create more biscuits. The number of biscuits you get will depend on the size of your cutter; I made 6 biscuits with my cutter.
- Brush the tops of the biscuits with 1/2 of the cooled melted butter. Bake in preheated oven for 12-17 minutes, until biscuits are golden brown and cooked through. Remove from oven and brush tops and sides of biscuits with the remaining melted butter. Serve biscuits warm.
**If you make and enjoy this recipe, please help us by leaving a comment below sharing your experience! Thank you!
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