Monday, August 12, 2024 · 82 Comments

Sour Cream Biscuits

Enjoy the comfort of fluffy sour cream biscuits with potato mixed in – a twist on my go-to made-from-scratch biscuits.

Sour Cream Biscuits

I love making these no-fuss, no-yeast sour cream biscuits because they’re so simple to throw together on a whim. There’s minimal kneading involved, and you don’t even have to roll out the dough. The combination of sour cream and potato in these biscuits is unbeatable when it comes to biscuit tenderness.

Sour cream steps in for lard, letting that flaky texture shine. These buttery biscuits are perfect if you’re like me and prefer a flavorful, easy-to-make option without any yeast or rolling involved.

Why I Love This Recipe

These biscuits are fluffy and flaky thanks to sour cream and have an old-fashioned vibe to them.
Minimal kneading and no need to roll out dough is a big plus!
The perfect homemade addition to dinner.
The sour cream helps keeps them tender, just like it does in my blueberry muffins with sour cream recipe.

Ingredients

The ingredients for these sour cream biscuits are pretty straightforward. I’ve found that full-fat ingredients really make the best biscuits!

All-purpose flour: I’ve never tried substituting alternative flour in these biscuits, but let me know if you give it a shot.
Baking soda and baking powder
Table salt
Yukon Gold potatoes: Yukon’s have a slightly lower starch content than a Russet potato, which is why they are great for this recipe.
Buttermilk: You can use low-fat buttermilk, but full-fat works best if you can find it. It’s often labeled as Bulgarian buttermilk in the store.
Sour cream: Stick with full-fat for the best flavor.
Butter: For the best flavor, use a European butter like Kerrygold.

How To Make Old-Fashioned Sour Cream Biscuits

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Preheat your oven to 450°F.
Step Two: Boil the potatoes until they’re fork-tender. Then drain and mash them with buttermilk, sour cream, and butter until smooth.
Step Three: In a large bowl, mix the flour, baking powder, baking soda, and salt. Add the potato mixture and stir just until it’s moistened—try not to overdo it. Turn the dough onto a lightly floured surface and knead it gently about 5 or 6 times.
Step Four: Pat the dough to about 3/4-inch thick, then cut out biscuits with a 2-inch cutter (or go bigger if you like). Place them 2 inches apart on a prepared baking sheet.
Step Five: Bake for around 14 minutes, or until they’re lightly browned.
Step Six: Enjoy them warm with butter, jam, or honey—or all three!

Recipe Notes and Tips

These tips and tricks will help you get the best results with your biscuits.

Sour cream and potato give these biscuits a unique flavor and flaky texture, with a subtle tanginess that sets them apart. The sour cream’s acidity really helps create that tender, flaky consistency.
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 sour cream dough when bringing it together. Mix enough to just combine the ingredients.
I do think lining your pan with parchment or a silicone mat, instead of cooking spray helps keep your biscuits tender.
You really want the tender 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 end up with.
Push extra potato sour cream dough back together to cut out more biscuits.
The flakiness comes from the sour cream and gentle handling of the dough. Just remember, less kneading means lighter, flakier biscuits.
Serve these with my homemade blackberry jam.
Adding potatoes keeps the biscuits moist, so they stay tender and fluffy inside.

Storage and Freezer Instructions

Here’s how to store your biscuits for the best freshness and taste.

Store cooled biscuits in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
When it comes to freezing, wrap each cooled biscuit individually in plastic wrap or place them in an airtight container to prevent freezer burn, and freeze for up to 2-3 months.
To enjoy leftovers, reheat in the oven to restore warmth and texture. For frozen biscuits, thaw at room temperature before reheating.

More Biscuit Recipes

For more biscuit recipes, check out my collection of tasty variations.

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Print Recipe

5 from 15 votes

Sour Cream Biscuits

Enjoy the comfort of fluffy sour cream biscuits with potato mixed in – a twist on my go-to made-from-scratch biscuits.

Prep Time30

Cook Time14

Total Time44

Course: Side Dish

Cuisine: American

Keyword: Sour Cream Biscuits

Servings: biscuits

Calories: 69kcal

Author: Cathy Pollak

Equipment

Ingredients

8 oz cubed peeled Yukon Gold potatoes
1/2 cup buttermilk full-fat
1/2 cup sour cream full-fat
2 tbsps butter, cut into cubes
1-3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp table salt
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.
8 oz cubed peeled Yukon Gold potatoes, 1/2 cup buttermilk, 1/2 cup sour cream, 2 tbsps butter, cut into cubes
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.
1-3/4 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp table salt
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.
cooking spray
Bake for 14 minutes or until lightly browned.
Serve warm smothered in butter, jam and/or honey.

Video

Notes

For optimal outcomes when preparing these flaky potato sour cream biscuits, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Sour Cream Biscuits

Amount Per Serving (30 g)

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

5 from 15 votes