Easy 3-Ingredient Sour Cream Biscuits Recipe

Hey there, friend! Ever have those moments when you just need a warm, comforting biscuit? Maybe it’s a rainy Sunday morning, you’re hosting brunch, or perhaps you just crave that buttery, fluffy goodness with dinner. For years, I thought making biscuits from scratch was some kind of kitchen magic reserved for grandmas and seasoned bakers. But let me tell you, I discovered a little secret that changed everything: Sour Cream Biscuits. And not just any Sour Cream Biscuits – ones made with only THREE simple ingredients. Seriously! They are so ridiculously easy, incredibly quick to whip up, and taste like you fussed for hours. These aren’t your classic rolled-and-cut biscuits (though I love those too!), these are more like tender, fluffy spoonfuls of heaven baked in a muffin tin. The sour cream works wonders, adding moisture and a little tang that makes them irresistible. Get ready, because this recipe is about to become your new favorite kitchen shortcut!

Why You’ll Love This Recipe

• Fast: From start to oven in minutes!
• Easy: Truly just stir and scoop. No special techniques needed.
• Giftable: Perfect for sharing a warm batch with neighbors or friends.
• Crowd-pleasing: Everyone loves a warm biscuit, especially these!

Ingredients

Gather ’round, let’s talk about the dream team of three that makes these happen:

• 1 cup self-rising flour: This is our magic ingredient! It already has leavening and salt mixed in, making things super simple.
• ½ cup butter, softened: You want it soft, not melted. This helps it cream smoothly with the sour cream. Leave it out on the counter for a bit, or gently microwave for a few seconds if you’re in a hurry.
• ½ cup sour cream: The MVP! Full-fat sour cream is best here for richness and tenderness. It adds incredible moisture and a lovely subtle tang.

How to Make It

Alright, let’s get this biscuit party started! It’s seriously so simple, you might blink and miss it.

First things first, you’ll want to get your oven ready. Preheat it to a cozy 400°F (200°C). While it’s warming up, grab a standard muffin tin. You can grease 8 of the cups if you want smaller, more standard-sized biscuits, or go for 6 cups if you prefer them a little larger and taller. Just a little spray or a dab of butter will do to make sure they don’t stick.

Next, find a good-sized mixing bowl. Drop in your softened butter and the sour cream. Now, grab a whisk and beat them together until they are nice and smooth. You want it to look like a creamy, dreamy mixture.

Time for the flour! Add the self-rising flour to the wet ingredients. Switch to a wooden spoon or a sturdy spatula. Stir it gently just until everything comes together and forms a thick, sticky dough. Resist the urge to overmix! Overmixing can make biscuits tough, and we want them tender and fluffy.

Now, it’s scoop time. Take your dough and divide it as evenly as you can among the greased muffin cups (either 8 or 6). You can use a spoon or a cookie scoop if you have one – a scoop makes it extra easy to get uniform sizes.

Pop that muffin tin into your preheated oven. Bake for about 20-22 minutes. Keep an eye on them! You’re looking for the tops to turn a beautiful golden brown. That golden color means they’re perfectly cooked through.

Once they’re golden and gorgeous, take them out of the oven. Let them sit in the tin for just a minute before carefully running a knife around the edges to loosen them, then transfer them to a wire rack. But honestly, these are best served warm right away!

Serve them up with whatever your heart desires! A pat of melting butter, a drizzle of honey, your favorite jam… the possibilities are endless!

Substitutions & Additions

This simple recipe is a fantastic base. Want to mix things up? Here are a few ideas:

• Add Cheese: Stir in about 1/4 cup of shredded cheddar cheese with the flour for cheesy biscuits.
• Fresh Herbs: A tablespoon or two of chopped fresh chives, rosemary, or thyme stirred into the dough adds lovely flavor.
• Garlic Butter: Brush the tops with melted garlic butter after baking for an extra savory treat.
• Different Fat: While butter is classic, you could experiment with softened shortening, though the flavor profile will change. I haven’t tried this with oil, and I suspect it wouldn’t give the right texture.
• Flavor Extracts: A tiny splash of vanilla extract isn’t traditional but can add a hint of sweetness if you’re serving them with sweet toppings.

Tips for Success

Even though these are super easy, a couple of pointers can make them perfect every time:

• Softened Butter is Key: Make sure your butter isn’t hard from the fridge or completely melted. Softened butter creams beautifully with the sour cream and incorporates into the flour correctly.
• Don’t Overmix: Once the flour is added, stir just until the dry bits are incorporated. Lumps are okay! Overworking the dough develops the gluten too much, leading to tough biscuits.
• Self-Rising Flour: This recipe relies on self-rising flour. Don’t substitute with all-purpose flour unless you know how to properly add baking powder and salt, but for ease, stick to self-rising!
• Grease the Tin Well: Since this is a sticky dough, making sure your muffin tin is well-greased will save you heartache when trying to get them out.
• Enjoy Warm: Biscuits are always best fresh and warm!

How to Store It

If by some miracle you have leftovers, these biscuits can be stored. Let them cool completely, then place them in an airtight container at room temperature for 1-2 days. For longer storage, you can refrigerate them for up to a week. To reheat, the best way is to pop them in a warm oven (around 350°F or 175°C) for a few minutes until heated through, or warm them gently in a microwave (though this can sometimes make them a little chewier).

FAQs

Here are answers to a couple of questions you might have:

Q: Can I use cold butter?
A: For this specific recipe, softened butter works best as it creams smoothly with the sour cream. Cold butter methods are used for different biscuit recipes where you cut the fat into the flour.

Q: Can I make the dough ahead of time?
A: While these are best made fresh, you could mix the dough and scoop it into the muffin tin, then refrigerate it for a few hours before baking. You might need to add a minute or two to the baking time.

Q: What if I don’t have self-rising flour?
A: You can make your own! For 1 cup of self-rising flour, whisk together 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.