Get ready to elevate your baking game with these irresistibly tender, melt-in-your-mouth sour cream biscuits that are about to become your new kitchen obsession! Imagine pulling apart a warm, golden-brown biscuit with a crispy exterior and a soft, pillowy center that's packed with rich, buttery flavor. These aren't just any ordinary biscuits – they're a culinary experience that will transform your breakfast, brunch, or dinner side dish from mundane to magnificent in just 27 minutes!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1 cup sour cream
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with butter.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Create a well in the center of the flour-butter mixture and pour in the sour cream. Gently fold and mix the ingredients using a rubber spatula or wooden spoon until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface. Gently knead the dough 3-4 times to bring it together, being careful not to overwork it.
- Pat or roll the dough to approximately 3/4 inch thickness. Use a 2-inch round biscuit cutter, pressing straight down without twisting to cut out biscuits.
- Place the cut biscuits onto the prepared baking sheet, ensuring they are nearly touching for soft sides or spaced apart for crispier edges.
- Optional: Brush the tops of the biscuits with melted butter or an egg wash for a golden, glossy finish.
- Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and the edges are lightly crisp.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
- Serve warm with butter, jam, or as a side to your favorite savory dishes.
Tips
- Keep your butter ice-cold: Cold butter is the secret to achieving those signature flaky layers. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients are combined. Overworking can lead to tough, dense biscuits instead of light and tender ones.
- Use a sharp biscuit cutter: Press straight down without twisting to ensure clean, even cuts that help the biscuits rise beautifully.
- For extra golden tops, brush with melted butter or egg wash before baking.
- Serve immediately for the best texture – these biscuits are at their prime when they're warm and fresh out of the oven!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
