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Potato-Sour Cream Biscuits + VIDEO

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Sour cream biscuits with potato mixed in makes these made from scratch biscuits the perfect choice for a flavorful, buttery biscuit that does not require yeast or having to roll out dough!

Serve these homemade biscuits with Slow Cooker Chile Colorado, Carrot-Parsnip-Ginger Soup and Creamy Chicken Noodle Soup.

Sour Cream Biscuits

Potato Sour Cream Biscuit Recipe

Finally a simple biscuit recipe that requires almost no kneading and no extra steps of having to roll out the dough with a rolling pin.

These biscuits are so easy to make you just might whip them up with every dinner from here on out.

The addition of the sour cream replaces the need to use lard and adds to the flaky structure of these amazing biscuits.

Just wait until you taste them.

Fried Potato Biscuits

Ingredients for Potato Sour Cream Biscuits

Pantry Ingredients

  • all-purpose flour – I have never subbed any other type of flour for these biscuits
  • baking soda and baking powder – make sure it’s fresh
  • table salt

Fresh Ingredients

  • Yukon Gold Potatoes – Yukon’s have a slightly lower starch content than say a Russet potato so make sure to use this potato
  • buttermilk – you can use low-fat buttermilk, but full fat is best
  • sour cream -again, use the full fat version for the best flavor
  • butter- for the best flavor, use a European butter like Kerrygold

Sweetie potato bun

How To Make Potato Sour Cream Biscuits

Step one: Preheat oven to 450 degrees F.

Step two: Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are fork tender; drain. Return potato to pan. Add buttermilk, sour cream and butter to pan; mash with a potato masher until smooth.

Step three: In a large bowl, combine flour, baking powder, baking soda and salt. Add potato mixture and stir just until moist. Do not over stir. Turn the dough onto a slightly floured surface; knead lightly about 5 or 6 times, again not very much.

Step four: Pat dough to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter. (You can use a larger cutter if you like.) Place biscuits 2-inches apart on a baking sheet coated with cooking spray, covered in parchment paper or fitted with a silicone mat.

Step five: Bake for 14 minutes or until lightly browned.

Step six: Serve warm smothered in butter, jam and/or honey.

Mashed potato rolls

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Recipe Tips

  • For the best flavor use full fat versions of sour cream and buttermilk. European butter also has better flavor.
  • Do not over stir/over-handle the dough when bringing it together. Mix enough to just combine the ingredients.
  • I do think lining your pan with parchment or a silicone mat helps keep your biscuits tender.
  • You really want the dough to be 3/4″ in height. Get out the ruler otherwise your biscuits will be too flat.
  • Use a 2″ biscuit cutter to maximize how many biscuits you will get.

Cutting out biscuits from dough.

Push extra dough back together to cut out more biscuits.

Cut out biscuits.

Rising biscuits.

cook's country sour cream biscuits

Potato Sour Cream Biscuits

Smother with butter, jam or honey and serve with every meal!

Sour Cream Biscuit Recipe
Print Recipe
5 from 10 votes

Potato-Sour Cream Biscuits

Sour cream biscuits with potato mixed in makes these made from scratch biscuits the perfect choice for a flavorful, buttery biscuit that does not require yeast or having to roll out dough!
Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Side Dish
Cuisine: American
Keyword: Potato Sour Cream Biscuits, Sour Cream Biscuits
Servings: 18 biscuits
Calories: 69kcal
Author: Cathy

Ingredients

  • 8 oz cubed peeled Yukon Gold potatoes
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 tbsps butter, cut into cubes
  • 1-3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp table salt
  • 1/2 tsp baking soda
  • cooking spray, parchment paper or a silicone mat

Instructions

  • Preheat oven to 450 degrees F.
  • Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are fork tender; drain. Return potato to pan. Add buttermilk, sour cream and butter to pan; mash with a potato masher until smooth.
  • In a large bowl, combine flour, baking powder, baking soda and salt. Add potato mixture and stir just until moist. Do not over stir here! Turn the dough onto a slightly floured surface; knead lightly about 5 or 6 times, again not very much.
  • Pat dough to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter. (You can use a larger cutter if you like.) Place biscuits 2-inches apart on a baking sheet coated with cooking spray, covered in parchment paper or fitted with a silicone mat.
  • Bake for 14 minutes or until lightly browned.
  • Serve warm smothered in butter, jam and/or honey.

Nutrition

Nutrition Facts
Potato-Sour Cream Biscuits
Amount Per Serving
Calories 69 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 1.6g10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.6g
Cholesterol 4.8mg2%
Sodium 249mg11%
Potassium 26mg1%
Carbohydrates 7.9g3%
Fiber 1g4%
Sugar 0.5g1%
Protein 2.2g4%
Vitamin A 6.6IU0%
Vitamin C 3.8mg5%
Calcium 48mg5%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  6. That is exactly the kind of breakfast we love! When we get back home, if the home is liveable, I will bake these biscuits. I dislike rolling pins and they are just the answer to that situation. Your photos are fabulous. I can almost taste those biscuits just looking at them.

    Reply

  8. Don,t you just love what potatoes do to bread dough!! I make potato bread that my family absolutely loves but haven’t made for awhile cause I don’t have the time. It’s a yeast bread. But this….oh yes this can be made and on the table in no time!!! I can taste it now!!! Thanks Cathy and my family thanks you too!!!

    Reply

  9. OMG Cathy those look yummy! I don’t cook alot of potatoes anymore due to my hubby and MIL being diabetic , but those just might have to be our one sin for our Thanksgiving dinner!

    Reply

  22. Oh Cathy, that looks so amazingly good ! Oh my. Oh no, I mustn’t look any longer. My mouth is watering, imagining the taste of them hot from the oven, with butter….
    And a delicious green salad. This is torture…

    Reply

  26. 5 stars
    As much as I hate potatoes, I WILL be making these sour cream biscuits for my family. I know they will love them. And maybe this will make up just a little for all the times I have not prepared potatoes for a meal. Don’t you think rice or noodles are just as good ? ( Don’ answer that!) KathyB.

    Reply

  28. My stomach is growling! Your pics are amazing. (I’m studying … someday I may be able to post a recipe with pics that look good instead of the bland ones I currently produce. Hey! How ’bout a post with some photog-of-food advice? PLEASE? You’re the BEST I’ve seen in the blogdom.)

    This recipe looks fantastic. I’m putting this one in the hopper too. YUMMY! Thanks a bunch. (Or should I say bushel?)

    Okay, I’m off to go have a snack. Now where did I put that bag of yukon golds … ?

    Reply

  33. Potatoes in a biscuit. Yeah, that’s comfort food to the bone baby. Seriously fattening, but seriously good. I can only imagine how good those bad boys smelled in the house as they were baking.

    Reply

  34. potato + biscuit = sure hit.

    Love the golden brown colour. Do you think you could freeze the biscuits just before cooking? I’d be tempted to eat too many for the sake of having them while warm.

    Reply

  35. These look so yummy. I love making biscuits and I will give these a try for sure. I am wondering if I am going to make the ho-down this month – I can’t do it today so tomorrow is my last chance…

    Reply

  36. Does that picture mean the Wild Boar still isn’t getting his chilled salad plates? Come on girl he’s spoiled at work having his way, you know giving orders and all. Just chill the mans plates he’s buying you a vineyard.
    The bisquits look killer, served with honey and fried chicken; that’s what I’m talkin about.

    Reply

  37. Nothin’ says love in the South like a biscuit. Seriously Cathy, those pictures! How do you expect me to not raid the kitchen after that series?

    Mmmm…plus taters tucked inside…mmmmm…

    Reply

  38. Oh lordy, these look great. We are BIG potato roll fans in this house, but I’ve never made them. I’m a rolling pinavoider! These look worth the risk! I love butter and honey on biscuits. *sigh*

    Reply

  39. Great googley moogley those look good! I’ve been craving biscuits lately & thought about doing a potato bread for the Ho Down, but HP wanted fish & chips for dinner last night, so they will be blogged imminently.

    Reply

  56. Gotta try these! Potatoes make amazing baked goods. My favorite(only make ’em for Christmas, though) yeast rolls have potatoes in them. And, have you ever had a Spudnut!? Amazing! I make the World’s Worst Biscuits. For real. I have a ribbon to prove it. Maybe these will be my salvation.

    Reply

  61. The one and only time I tried to make no-yeast biscuits, they turned into hockey pucks and I haven’t tried them since. Maybe these. Maybe I’ll try biscuits again…maybe (the hockey puck horror is still with me).

    Reply

  63. 5 stars
    I made these sour cream biscuits last night for dinner..and OH MY WORD! They were fabulous! So easy and sooooo perfect.
    I had one for breakfast this morning w/ some jelly! Heaven.

    Reply

  64. Oh Dear God! Why did you have to go and post this recipe? Ohhhh! I can just see it now. Me as The Blimp because I ate too many of these. And the butter! Someone please shoot me now and put me out of my misery. If I eat these I just know I’ll die. Don’t laugh. It could happen.

    I think I should never have started blogging, lol.

    Reply

  67. Oh heaven! Oh heaven! You had me at “no yeast.” I don’t know why but baking with yeast scares me and I won’t do it. Maybe it’s a deep down fear that if I get the sugar/heat balance wrong those yeasty guys will become big enough to eat ME!

    I’ve lurked here for a long time and just had to come out and say hello when I saw this recipe.

    Reply

  76. Holy moly rocky! I love spuds and bread, and now they are united harmoniously together. Must pick up more YG spuds at store and try these on my next day off. I just about licked the screen…..

    Reply

  77. Okay, I was googling Robert Redford cake, and stumbled into your blog. So far I have written down 4 recipes to try tomorrow! Love your attitude and humor – well done!

    Reply

  78. Whoa – I’m a new reader and I’m in love with what I’ve been reading, including this recipe! I will be making these this weekend! Thanks 🙂

    Reply

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