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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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