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.
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.
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
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.
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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.
Push extra dough back together to cut out more biscuits.
Smother with butter, jam or honey and serve with every meal!
Potato-Sour Cream Biscuits
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
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Evelyn says
You gotta be the greatest cook ever. You should have your own cooking show:)
Philly says
These look fabulous ! Is it a must to use the Yukon gold potatoes?
maybelles mom (feeding maybelle) says
Oh, these look wonderful and easy. I wonder if they would be too tough if I folded in some cheese before baking.
Leslie says
Oh my potato! I will be making these tonight for dinner! Oh yes I am!!!
I will let you know how they turn out!!
clumbsycookie says
Yummy yummy yummy I’ve got potato love in my tummy!
Barbie with a T says
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.
Scary Mommy says
Ohhhhhh- yum!!! I want some right now.
Bunny says
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!!!
Marcy says
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!
RecipeGirl says
Wow, these do look easy. I don’t have yeast-phobia exactly, but I sure won’t tackle yeast-based breads unless I know I have a whole day to myself with nothing to do. These are perfect!
Bellini Valli says
Potatoes make everything better. My dad makes a potato bread that is so moist and delicious…maybe next months addition to being a Potato Ho:D
Laura says
I wonder if Potato ho can just be combined to POTATHO.
I’m going to try to impress my MIL at Thanksgiving with these.
We’ll see how it goes.
Marrowbone says
Yikes,those hot luscious looking biscuits are TOUCHING the cool crispy salad!
Louise says
These WILL be on our table this week, but I sense that a fight for the last one will ensue. Noble Pig, do you provide referees for this event?!
Fun House Jennifer says
OMG–I wish I had those right now! They do look easy–I will definitely make them. As usual–your photos are amazing!!
Chinya says
I think I’m gonna cry–a happy cry! 🙂
ELRA says
Kathy,
Potato biscuits look so fluffy, I am sure it tasted very good. I haven’t submited mine yet, hopefully I’ll do this on Monday.
HoneyB says
These look awesome, I bet they would be great with some chicken & gravy! Real comforting!
Blond Duck says
Oh sweet heavens. I’m in the mood for some biscuits and soup tonight!
curlywurlygurly says
could you please have a contest in which you send the winner (me) a box filled with all the goodies you make? thank you in advance. xoxo CWG
Bonbon Oiseau says
sorry it’s been a while since my last visit! i’m catching up though and man oh holy sh*t these look amazing! my peeps would be psyched if i made them but i may just have to show them the picture.
Loving Annie says
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…
Daziano says
Wow!!! Those look so perfect!!! And that photo with the melting butter is out of this world!
Mary Beth says
One word- YUM!
Amanda Louden says
those look great.
KathyB. says
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.
Carly says
My boyfriend and I are drooling!!
Debbie in CA : ) says
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 … ?
Debbie in CA : ) says
P.S. Where did you get that biscuit cutter? I have the chintziest thing and I am feeling prone to covet yours. (Oops! Guess I better be praying for forgiveness along with that snoack I am off to devour.) : )
Mental P Mama says
Oh that’s just great. I am never going to get back into my clothes. *sigh* I swear I could smell those through the computer!
TSannie/annbb says
I do believe even I could manage to make these and not screw up! Love to cook – hate to bake and am not good at it either!
Delicious, Sparky Marie!
imbeingheldhostage says
“What do you call a bunch of potato biscuits in a basket?” I know the answer! “gone”. A basket of those in my home would last about 3.5 seconds. 🙂
dawn says
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.
Psychgrad says
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.
dlyn says
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…
Karen Deborah says
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.
Cheryl says
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…
Paula says
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*
Kiki says
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.
Dr. John says
My mouth is watering looking at the pictures. But they have to wait unt6il the next grocery store trip as we don’t have the ingredients.
All Adither says
Ho my lands! Those look awesome. I will be trying soon.
claudia (cook eat FRET) says
absolutely wonderous…
i can only imagine how good these are
i want 3 – now
if i had potatoes in my house i’d be running to make them… but i can’t rally.
Glamorous Life of a Housewife says
WHAT!? I have never heard of that, but they look absolutely to DIE for. Mmmm – thanks for the recipe!
Wine Tasting Guy says
Potato biscuits…holy cow Cathy, only you 😉
Not a big baker but I may have to try this one!!
pam says
You should not be allowed to post pictures like that first one, unless you are going to send fresh made biscuits to everyone!
Alisa says
Yum! These sour cream biscuits were amazeballs!
tipper says
Yep I could eat them with every meal for sure!!
Anna says
Oh my goodness – when that picture popped up on my screen of the warm biscuit with the melting butter, I drooled a little!
Rayrena says
“What do you call a bunch of potato biscuits in a basket?”
How about perfection?
Melissa says
I can’t believe how wonderful those look Cathy. And with you instructions and photos you make it look so easy. I really need to get over my baking issues!
PaniniKathy says
What do I call a basket of biscuits? MINE!! Seriously, these look heavenly.
robinsue says
Did you say Sour Cream Potato Biscuits? I’m in LURVE. These were great!!
grace says
well i’ll be. who knew the potater was so versatile? i’ve seen pretty biscuits before, but these are simply perfect. nice find and great execution! 🙂
Maya says
It would great with roast chicken!
Dee says
I came from reading a post about ab work and body fat to this. Don’t you just love the internet?
Suzette says
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.
sb says
Where on earth did you get that little carton of buttermilk?!!!!!!!!!!!
jennyonthespot says
For the love uh… Golly, I’m supposed to be NOT eatin’ this kinda stuff, but how can I NOT eat this? How? Somebody?…
Deborah says
Potato bread is my very favorite, but I’ve never had it in biscuit form! Doesn’t get any better than this!
Kristy - Where's My Damn Answer says
Oh Lord those look heavenly. I LOVE fresh biscuits (hate gravy but love biscuits). I’m going to have to try these soon. There goes the 10 pounds I’m supposed to be losing in our 100 day Challenge.
Mrs. L says
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).
Thotlady says
$7.50 for a gallon of milk…you’re crazy girl.
Love, love, love the biscuit idea. Potatoes who knew. I will definitely try this recipe. Scrumptious.
Leslie says
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.
Liz C. says
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.
Patricia Scarpin says
Cathy, I love working with yeast and the rolling pin is my best friend, but still want to make these – they are making me drool!
Egghead says
As usual those look wonderful. And easy! I can’t wait to try them.
Kimba says
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.
Bob says
These look awesome. Sorry if this has been covered already, but do you peel the potatoes at any point?
Cathy says
Yes. The recipe indicates to use 8 ounces of peeled potatoes.
Elle says
This would surely satisfy the carb cravings in me! They look awesome!
Laura says
That butter shot at the top is darn near pornographic! Droooooool.
heather says
mmmm, sounds yummy. yukon golds are my very favoritest potatoes, especially for mashing. i wonder if my ghetto oven will bake these properly or if i should wait until the new one gets here……
All Adither says
Just tried these. Yum!
Jiahui says
Hey they look so yummy! Anyway, 450 degrees F or C?
snowmoonelk says
We call them potato scones here in the UK. These look absolutely fabulous, sweetie!
tamilyn says
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…..
Jacqueline Batcha says
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!
Meg says
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 🙂
Carol says
they look great and so easy to make!
cooking says
Looks delicious 🙂