Flaky Sour Cream Biscuits

These heavenly biscuits combine the tangy richness of sour cream with traditional techniques to create pull-apart layers of buttery goodness. A Southern breakfast staple that's been enjoyed for generations, these biscuits offer irresistible texture and flavor in every bite.

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Course: Breakfast, Side Dish

Cuisine: American, Southern

Keyword: Biscuits, Sour Cream Biscuits, Flaky Biscuits, Southern Biscuits

Prep Time: 15

Cook Time: 15

Resting Time: 10

Total Time: 40

Servings: biscuits

Calories: 230kcal

Equipment

Pastry Cutter
Biscuit Cutter
Baking Sheet

Ingredients

Dry Ingredients

2 cups all-purpose flour preferably White Lily for authentic Southern results
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt

Wet Ingredients

1/4 cup cold unsalted butter cubed
1/4 cup cold vegetable shortening cubed (for extra flakiness)
1 cup full-fat sour cream cold
2-3 tbsp cold milk or buttermilk as needed
2 tbsp melted butter for brushing tops

Instructions

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Place your butter and shortening in the freezer for 15 minutes before starting. Chill your mixing bowl as well if your kitchen is warm.
In your chilled bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Using a pastry cutter or two knives, cut the cold butter and shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Add the cold sour cream to the mixture and stir gently with a wooden spoon or rubber spatula. Add just enough cold milk to bring the dough together without making it wet or sticky.
Turn the dough onto a lightly floured surface. Instead of kneading, use a folding technique: flatten the dough into a rectangle, fold it in thirds like a letter, then give it a quarter turn. Repeat this process 4-5 times.
Pat the dough to about 3/4 inch thickness. Using a 2.5-inch biscuit cutter, press straight down without twisting to cut out biscuits.
Place biscuits on the prepared baking sheet with sides touching for higher rising (or space them apart for crispier sides).
Let the biscuits rest for 10 minutes to allow the gluten to relax.
Brush the tops with melted butter and bake for 12-15 minutes until the tops are golden brown.
Brush once more with butter when they emerge from the oven. Serve warm.

Notes

Keep everything as cold as possible when preparing the dough - this is crucial for creating flaky layers.

Avoid twisting the biscuit cutter, as this seals the edges and prevents proper rising.

For extra flavor, add 1-2 tablespoons of fresh herbs like chives, rosemary or thyme to the dry ingredients.

These biscuits freeze beautifully both before and after baking. To freeze unbaked biscuits, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time.

Nutrition

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