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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