by Sheryl

Prep Time: 10 mins | Cook Time: 15 mins | Yield: 8 tall biscuits

These homemade sour cream biscuits are a bit intimidating but the truth is this is a no-fail recipe. Simple, not fussy, and comes together easily. At first, I thought I’ll fail but even if I over-baked them a tad, they still are great! See, these biscuits no matter what will come out perfect. I love how they rise beautifully and the sour cream made them light and tender. And the ingredients are all pantry essential, you don’t have to be a pro to pull this off, and these gems are ready in under thirty minutes!


2 c flour
1 tbsp + 1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 c sour cream, I would not suggest subbing light
1 tbsp + 1 tsp vegetable oil
4 tbsp soft butter


Step 1: Add the flour, baking powder, baking soda, salt in a medium mixing bowl. Whisk until incorporated.

Step 2: Over the mixture, add in spoonfuls of sour cream.

Step 3: Stir in the oil until incorporated.

Step 4: Using your hands, mix the dough.

Step 5: Place the dough on a floured surface and knead at least 8 times.

Step 6: Roll it into an 8-inch circle.

Step 7: Use a biscuit cutter to slice the dough into 6 biscuits.

Step 8: Transfer the cookie dough onto a cookie sheet and add on each dough small pats of butter.

Step 9: Bake in the oven for about 12 to 15 minutes at 425 degrees F or until golden brown.

Step 10: Once done, remove from the oven and onto a wire rack.

Step 11: And top the biscuits with the remaining butter.

Step 12: Serve the biscuits with honey or jam. Enjoy!

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