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Tender Homemade Sour Cream Biscuits

People will rush to the kitchen just to smell it. However, not all biscuit recipes are made equally; some produce flat, dry, or tough biscuits. That’s why I’m so passionate about this tender homemade sour cream biscuit recipe. I always use it to make biscuits that are flaky, buttery, and melt in your mouth, regardless of your level of baking expertise.
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Course: Appetizer, Baking, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon + 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ cups sour cream regular, not light
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 4 tablespoons soft butter

Method
 

Preheat the Oven:
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients:
  1. In a large bowl, whisk together the flour, baking powder, salt, and baking soda until evenly combined.
Add Sour Cream and Oil:
  1. Add the sour cream and vegetable oil to the dry ingredients. Stir gently with a spoon or spatula until a soft dough forms. Avoid overmixing; the dough should be slightly sticky but manageable.
Knead the Dough:
  1. Turn the dough out onto a lightly floured surface. Knead it gently about 5-6 times, just until it comes together. Pat the dough into a rectangle about 1-inch thick.
Add Butter:
  1. Cut the soft butter into small pieces and scatter it over the dough. Fold the dough over the butter pieces and gently press to incorporate the butter without fully mixing it in. This helps create flaky layers.
Shape and Cut Biscuits:
  1. Pat the dough out to about 1-inch thickness again. Using a biscuit cutter or a round glass, cut out biscuits and place them on the prepared baking sheet. Gather and re-roll scraps as needed.
Bake:
  1. Bake for 12–15 minutes or until the tops are golden brown.
Serve Warm:
  1. Remove from the oven and serve warm with butter, honey, or your favorite jam.
  2. Enjoy!