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

Sour Cream Pan Biscuits Recipe

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These golden brown biscuits makes a convenient meal accompaniment since they bake at the same temperature and for about as long as the chicken. They're fluffy and tender on the inside with just a hint of sweetness.—Jennifer Hoeft, Thorndale, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 cups biscuit/baking mix
  • 1 teaspoon sugar
  • 1/2 cup club soda
  • 3 tablespoons sour cream

Nutritional Facts

1 biscuit (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 164 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 474 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.


  1. In a small bowl, combine all ingredients; stir just until moistened. Drop into six mounds in a 9-in. round baking pan coated with cooking spray.
  2. Bake at 400° for 20 minutes or until golden brown. Serve warm. Yield: 6 servings.
Originally published as Sour Cream Pan Biscuits in Quick Cooking January/February 2006, p19

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Reviewed Feb. 8, 2011

"Loved these biscuits, very light and fluffy."

Reviewed Aug. 14, 2010

"So much better than the recipe for regular biscuits on the box!"

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