Sour Cream Cut-Out Biscuits
Total TimePrep/Total Time: 30 min.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 tablespoon butter, melted
- Preheat oven to 425°. In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Stir in sour cream just until moistened.
- Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Brush biscuits with butter; serve warm.
Nutrition Facts1 biscuit: 159 calories, 6g fat (4g saturated fat), 9mg cholesterol, 343mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.
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Jan 22, 2020
I agree with the other reviewer in that this recipe doesn't have enough liquid. The author of this recipe actually mentioned using buttermilk and sour cream in the magazine, but it was omitted in the written recipe. I added approximately 1/2 to 3/4 cup of buttermilk and the biscuits turned out nice and fluffy. Will definitely make these again.
Jan 4, 2020
Good exceipt needed more liquid so I added 4 tablespoons butter and milk til sticky. Haven't made sour cream biscuits in a while but remember need generous greased pan or oil and I prefer cooking in pie plate instead of an inch apart on cooking sheet. Also needed to cook longer, about 16 minutes. Turned out good Appreciate comments. Sour cream biscuits were always my specialty when I was younger.
Dec 1, 2019
This receipt is very good today was the very first time making them dec 1 2019