Sour Cream Biscuits Recipe
Sour Cream Biscuits Recipe photo by Taste of Home

Sour Cream Biscuits Recipe

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

Ingredients

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Sour Cream Biscuits

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Jan. 22, 2013

"Very good. Family loved them."

MY REVIEW
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
Reviewed Sep. 18, 2011

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

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