This buttermilk and sour cream biscuit recipe will give you the most tender and flaky biscuits you’ve ever had.
I woke up this morning and wondered why I haven’t shared this tasty biscuit recipe here yet. Nothing could be more Southern than biscuits, and I’ve been enjoying this recipe since I was a little girl.
The ingredients are only slightly different than the classic buttermilk biscuit recipe – the special ingredient here is sour cream. I think you’re going to love these as much as I do.
Tips & Tricks for Making the Biscuits
Let’s get to the most important tip first. Whatever you do, do not over-knead the biscuit dough. This has been the death of many a batch of biscuits. You’ll end up with a tough end result, and of course our goal here is tender flaky biscuits. Once the dough comes together and is somewhat smooth, stop kneading.
Keep all ingredients as cold as possible. This will also help keep things light and flaky.
If you don’t have a biscuit cutter, a drinking glass can be used to cut your biscuit dough.
If you prefer not to use sour cream or don’t have any on hand, just double your buttermilk. And if you don’t have buttermilk, you probably do have ingredients to make a good substitution. Try one of these easy methods.
For extra flaky biscuits: Instead of rolling the dough out to 1 inch thickness, try rolling out a large square with about 1/4 inch thickness. Then fold the dough in half to form a rectangle, and then in half again to form a smaller square. Cutting the folded dough into biscuits will give you extra layers of fluffiness.
Additions for your Buttermilk and Sour Cream Biscuits
If you want something beyond a simple biscuit, try mixing in some of these ingredients:
- Crushed garlic, or just garlic powder
- Chopped chives
- Shredded cheese
- Crispy crumbled bacon
Cheese and chunky ingredients like chives are best folded in; so try using the folding method above. Spread these ingredients across your large 1/4 square and then fold them in.
And of course traditional sausage gravy makes the perfect topping!
Biscuits and sausage gravy are one of my favorite Southern breakfasts. It’s so filling that you don’t really need anything else, other than your coffee or sweet tea… and maybe some fruit to feel like you’re eatin’ healthy.
What about dinner? Here are some other recipes to pair with our tasty biscuits:
- Crispy Fried Chicken and Southern Cole Slaw
- Chicken Fried Steak and Collard Greens
- Pot Roast with Veggies
- Or use this biscuit dough for the topping of your Chicken Pot Pie
We hope you’ll enjoy our Buttermilk and Sour Cream Biscuits recipe!
Buttermilk and Sour Cream Biscuits
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup shortening
- 1 tbsp baking powder
- 1/2 tbsp salt
- 1/4 tsp baking soda
- Preheat oven to 425 F.
- Whisk the sour cream into the buttermilk in a small bowl.
- In a large bowl, stir together the flour, baking soda, baking powder, and salt, until completely mixed. Cut in the shortening with a fork until coarsely mixed in. (Should look crumbly.)
- Pour the buttermilk mixture into the flour mixture and fold together with a spatula until just combined, and then hand-knead until smooth.
- On a clean floured surface, use a rolling pin to roll dough out to about 1 inch thickness. Dip the rim of a drinking glass into flour and cut the biscuits. Reroll excess and cut until all dough is used.
- Brush off excess flour from the biscuits and place them onto an ungreased baking sheet. Bake biscuits on center rack for 15 minutes, or until golden brown and risen. Brush with melted butter if desired.