Fluffy Sour Cream Biscuits
This recipe captures the irresistible flakiness and buttery goodness of Grandma's biscuits, but without all the fuss! These fluffy sour cream biscuits are ridiculously easy to whip up, taking only minutes to prepare and delivering maximum flavor. Perfect for a cozy brunch, a potluck, or even a simple weeknight dinner.
Equipment
- Oven Preheat to 400°F (200°C)
- 8-cup muffin tin Grease with nonstick baking spray, butter, or parchment paper liners
- Large bowl
- whisk or fork
- rubber spatula
Ingredients
Ingredients
- 1 cup self-rising flour If using all-purpose flour, add 1 ½ teaspoons baking powder and ½ teaspoon salt.
- 0.5 cup butter softened
- 0.5 cup sour cream Full-fat sour cream works best.
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-cup muffin tin.
- In a large bowl, combine the softened butter and sour cream. Use a whisk or a fork to beat them together until they’re completely smooth and creamy.
- Gradually add the self-rising flour to the wet ingredients, stirring gently with a fork or a rubber spatula until a thick dough forms. Don't overmix!
- Divide the dough evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-22 minutes, or until the biscuits are golden brown and spring back when lightly touched. Keep a close eye on them during the last few minutes of baking to prevent burning.
Notes
Don't overmix the dough! Gentle mixing is key to light and fluffy biscuits. Use a good quality self-rising flour. For perfectly golden-brown biscuits, try rotating the muffin tin halfway through baking. Let the biscuits cool slightly in the muffin tin before serving. This prevents them from crumbling. Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months. To reheat, simply pop them in the oven or microwave until warmed through.