Sour Cream Biscuits Recipe

5 8 10
Sour Cream Biscuits Recipe
Sour Cream Biscuits Recipe photo by Taste of Home
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Sour Cream Biscuits Recipe

Read Reviews
5 8 10
Publisher Photo
Biscuit recipes that feed a few are hard to come by. I couldn't wait to try these.—Nell Jones, Smyrna, Georgia
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.

Ingredients

  • 1 cup self-rising flour
  • 1/4 teaspoon baking soda
  • 3/4 cup sour cream
  • 2 teaspoons canola oil

Directions

Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown. Yield: 4 biscuits.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Sour Cream Biscuits in Taste of Home June/July 1997, p12

Nutritional Facts

1 each: 210 calories, 10g fat (6g saturated fat), 30mg cholesterol, 461mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1 cup self-rising flour
  • 1/4 teaspoon baking soda
  • 3/4 cup sour cream
  • 2 teaspoons canola oil
  1. Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
  2. Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown. Yield: 4 biscuits.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Sour Cream Biscuits in Taste of Home June/July 1997, p12

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Reviews forSour Cream Biscuits

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ms11145 User ID: 1604521 247673
Reviewed Apr. 30, 2016

"Good recipe to use when you just need a few."

MY REVIEW
jchase User ID: 1201158 236267
Reviewed Nov. 3, 2015

"Very good. And super easy to make. I got 6 biscuits. Nice that it uses ingredients that are normally on hand in my kitchen."

MY REVIEW
Mad2013 User ID: 7216298 41568
Reviewed Apr. 7, 2013

"Very delicious,delicate,melt in your mouth. I replaced the canola oil for butter and it turned out great."

MY REVIEW
arsmith User ID: 1338311 45520
Reviewed Feb. 26, 2013

"I omitted the salt and used french onion sour cream dip instead of regular sour cream. It yielded 6 biscuits and gave them a wonderful onion-y flavor."

MY REVIEW
brunocat User ID: 1669125 20962
Reviewed Jan. 22, 2013

"Very good. Family loved them."

MY REVIEW
thaliad User ID: 204205 21348
Reviewed Aug. 12, 2012

"If you use the tip to make your own self-rising flour, cut the salt in half or even a quarter. These were really salty. I used greek yogurt and they were really nice."

MY REVIEW
vhgreen User ID: 2196085 45209
Reviewed Sep. 18, 2011

"this is the first biscuit I have made that my husband liked!!"

MY REVIEW
melissarb999 User ID: 4609364 21630
Reviewed Apr. 16, 2011

"Super soft and fluffy! It made 9 biscuits instead of 4. A little on the salty side..."

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