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Easy 3-Ingredient Sour Cream Biscuits

This incredibly easy recipe requires only three ingredients – self-rising flour, softened butter, and sour cream – to create unbelievably light, fluffy, and moist biscuits in under 30 minutes. Perfect for a quick breakfast, brunch, or side.
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Prep Time 10 minutes
Cook Time 22 minutes
Servings: 8 biscuits
Ingredients Equipment Method Notes

Ingredients
  

Hauptzutaten
  • 1 cup self-rising flour Do not substitute with all-purpose flour unless adding leavening
  • 0.5 cup butter softened, room temperature
  • 0.5 cup sour cream full-fat recommended

Equipment

  • Muffin tin standard 12-cup, using 8 cups
  • Mixing bowl medium to large
  • Whisk or sturdy spoon
  • Wooden spoon or strong spatula
  • Measuring cups
  • Spoons or ice cream scoop for dividing dough
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Grease 8 cups of a standard 12-cup muffin tin well.
  3. In a medium to large mixing bowl, add the softened butter and sour cream.
  4. Whisk or stir them together until completely smooth and combined.
  5. Add in the self-rising flour.
  6. Switch to a wooden spoon or spatula and stir until just combined. The dough will be thick and sticky.
  7. Divide the sticky dough evenly among the 8 greased muffin cups, filling them about half to two-thirds full. Use two spoons or a greased ice cream scoop for ease.
  8. Bake for 20-22 minutes, or until the tops are golden brown.
  9. Let them cool in the tin for 1-2 minutes before carefully removing.
  10. Serve warm and enjoy.

Notes

Tips for success:
- Ensure butter is truly softened.
- Do not overmix the dough once flour is added.
- The dough is supposed to be sticky; do not add more flour.
- Grease the muffin cups well for easy release.
- Can prep wet ingredients ahead or mix the entire dough and refrigerate for an hour or two before baking (may need a couple extra minutes bake time).
Storage:
- Room Temperature: Store cooled biscuits in an airtight container for 1-2 days.
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze cooled biscuits in a single layer on a baking sheet, then transfer to a freezer-safe container for 2-3 months.
Reheating:
- Microwave: 15-30 seconds.
- Oven: Wrap loosely in foil, warm in a 350°F (175°C) oven for 5-10 minutes.
Substitutions/Variations:
- Use all-purpose flour + 1.5 tsp baking powder + 0.25 tsp salt per cup.
- Full-fat Greek yogurt can substitute sour cream (biscuits may be slightly denser).
- Can make drop biscuits on a greased baking sheet (bake time similar).
- Add fresh chopped herbs (chives, rosemary, dill) with flour.
- Add shredded cheese (cheddar, Parmesan) with flour.
- Add 1-2 tbsp sugar for a slightly sweeter biscuit.