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The Easiest 3-Ingredient Sour Cream Biscuits

Ever need a warm, comforting biscuit in minutes? Discover the secret to incredibly easy, quick, and delicious Sour Cream Biscuits made with just three simple ingredients. These aren't traditional rolled biscuits, but tender, fluffy spoonfuls baked in a muffin tin, perfect for any meal or snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits
  • 1 cup self-rising flour
  • 0.5 cup butter softened
  • 0.5 cup sour cream full-fat
Optional Additions/Substitutions
  • 0.25 cup shredded cheddar cheese
  • 1 tbsp chopped fresh herbs like chives, rosemary, or thyme
  • melted garlic butter
  • softened shortening instead of butter (flavor changes)
  • vanilla extract a tiny splash

Equipment

  • Standard muffin tin
  • Mixing bowl
  • Whisk
  • Wooden spoon or sturdy spatula

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Grease 8 cups of a standard muffin tin for smaller biscuits or 6 cups for larger ones.
  2. Step 2: In a mixing bowl, whisk together the softened butter and sour cream until smooth.
  3. Step 3: Add the self-rising flour to the wet ingredients. Switch to a wooden spoon or sturdy spatula and stir gently just until the dough comes together. Do not overmix.
  4. Step 4: Divide the dough evenly among the greased muffin cups. Use a spoon or cookie scoop.
  5. Step 5: Bake for about 20-22 minutes, or until the tops are golden brown.
  6. Step 6: Let them sit in the tin for a minute, then carefully remove to a wire rack. Serve warm with butter, honey, or jam.

Notes

Ensure butter is softened, not melted, for best results. Avoid overmixing the dough to keep biscuits tender. Use self-rising flour as specified. Grease the muffin tin well since the dough is sticky. Biscuits are best enjoyed fresh and warm. Add cheese, herbs, or a splash of vanilla for variations. Store cooled leftovers in an airtight container at room temperature for 1-2 days or refrigerate for up to a week. Reheat in a warm oven (350°F) for a few minutes.