Enjoy the comfort of fluffy sour cream biscuits with potato mixed in – a twist on my go-to made-from-scratch biscuits. These buttery biscuits are perfect for those who love a flavorful option without the need for yeast or rolling out dough. The richness of sour cream and the heartiness of potatoes in my homemade biscuit creation is one of my absolute favorite recipes.
I love making this no-fuss, no-yeast biscuit recipe with minimal kneading and no rolling out dough. These easy-to-make biscuits, with the goodness of sour cream and potato, is one of my favorite side dish staples, especially when making soup.
Sour cream replaces lard, guaranteeing a flaky texture. Try them and embrace the simplicity.
Why You’ll Love Them
- 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.
- All-purpose flour: I have never subbed any other type of flour for these biscuits, let me know if you try it.
- Baking soda and Baking powder: You’ll want to make sure they’re both fresh.
- Table salt: Flavor enhancement.
- 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 is best here if you can find it. You’ll often see it 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 Sour Cream Biscuits
- Step one: Preheat oven to 450 degrees F.
- Step two: Boil potatoes until fork-tender. Drain and mash with buttermilk, sour cream, and butter for a smooth consistency.
- Step three: In a large bowl, mix flour, baking powder, baking soda, and salt. Add potato mixture and stir until just moistened; avoid over-stirring. Turn the dough onto a lightly floured surface, knead lightly about 5 or 6 times.
- Step four: Pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter (or larger if preferred). Space biscuits 2 inches apart on a prepared baking sheet.
- Step five: Bake for 14 minutes or until lightly browned.
- Step six: Enjoy them warm, topped with butter, jam, and/or honey.
- 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.
What makes sour cream biscuits different from traditional biscuits?
Biscuits made with sour cream stand out for their unique flavor and flakiness, thanks to the addition of sour cream and potato in this recipe.
This addition really adds to the distinctive flavor profile, giving them a subtle tanginess that sets them apart. The inclusion of sour cream not only contributes to the taste, but also plays a crucial role in enhancing the texture. The acid in the sour cream reacts with other ingredients, promoting a tender and flaky consistency in the biscuits.
What’s the secret to achieving the perfect flakiness in a sour cream biscuit recipe?
The combination of sour cream and proper handling of the dough, including minimal kneading, contributes to the desired flakiness of these biscuits.
The delicate balance between ingredients and handling the dough with care is crucial. The inclusion of sour cream is a key factor, as its acidity reacts with the leavening agents, creating pockets of air that give us the light and flaky texture we want! I like to emphasize minimal kneading in this recipe to prevent overworking the gluten in the flour, which can lead to a tougher texture.
What does the addition of potato do for biscuits?
Potatoes have a high water content, which helps retain moisture in the biscuits.
This moisture prevents the biscuits from becoming dry during baking and results in a tender and fluffy interior.
Are biscuits made with sour cream freezer friendly?
Yes, sour cream biscuits are freezer-friendly. Make they are properly stored, and you can enjoy them later by reheating.
For the best results, proper storage is key. Once the biscuits are baked and have cooled to room temperature, individually wrap them in plastic wrap or place them in an airtight container. This prevents freezer burn and helps maintain their freshness.
More Biscuit Recipes
Smother with butter, jam or honey and serve with every meal!
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Sour Cream Biscuits
- 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.
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