Southern Sour Cream Biscuits

Sour cream biscuits with fig preserves

The Spruce / Diana Rattray

  • Total: 24 mins
  • Prep: 10 mins
  • Cook: 14 mins
  • Yield: 1 batch (12 to 15 servings)
Nutritional Guidelines (per serving)
92 Calories
7g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 batch (12 to 15 servings)
Amount per serving
Calories 92
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 205mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 81mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bake a batch of soft and flaky sour cream biscuits to go with your chili or beans. Or serve them for breakfast or brunch with sausage gravy or country ham. Sour cream is the ingredient that gives these flaky biscuits extra flavor and tenderness. Or substitute whole milk Greek yogurt for the sour cream.


  • 2 cups soft wheat flour (or 1 cup all-purpose flour and 1 1/4 cups cake flour)
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter (chilled and cut in small pieces)
  • 2 tablespoons shortening (chilled and cut in small pieces)
  • 3/4 cup sour cream (preferably full fat)
  • 1/4 cup milk

Steps to Make It

  1. Heat oven to 425 F.

  2. In a mixing bowl, combine the flour(s), salt, baking powder, and baking soda.

  3. Cut in the pieces of butter and shortening with a pastry blender until pieces of fat are small and mixture resembles coarse crumbs.

  4. Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.

  5. Stir with a wooden spoon or hands until mixture begins to hold together.

  6. If it seems too dry, add a little more milk, about 1 teaspoon at a time.

  7. When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.

  8. Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.

  9. Cut out biscuits with a round 2- to 3-inch biscuit cutter.

  10. Arrange on an ungreased cookie sheet and bake for 12 to 15 minutes, until nicely browned on top and bottom.


  • If you use self-rising flour, add only 1/2 teaspoon of salt and 1 teaspoon of baking powder.