Fluffy Sour Cream Biscuits – Easy Breakfast Biscuit Recipe

These sour cream biscuits are soft-centered with golden tops, made from a mix of cold butter and full-fat sour cream for the flakiest layers. If you’re after quick biscuits that feel homemade but don’t take all morning, this easy biscuit recipe fits. It’s simple, reliable, and ready in under 30 minutes using pantry staples. You can them as part of a yummy breakfast or slip them beside a soup or salad, they hit that homemade note.

This dough leans on sour cream for structure and richness, instead of relying fully on milk or buttermilk. The balance between fat and acidity gives it lift while keeping the crumb soft.

A 2-to-1 flour-to-dairy ratio keeps the dough just shaggy enough to layer. And cold butter matters. The small, visible bits create steam pockets in the oven. That’s how you get a flaky middle without overmixing.

Working quickly helps. The colder the dough goes into the oven, the better the rise.

The Function of Every Ingredient

All-purpose flour provides a neutral base and enough strength to hold layers. Avoid cake flour here—it’s too soft to support the folding.

Baking powder and baking soda do different jobs. The baking soda activates with the sour cream’s acidity, while the baking powder gives an additional rise. Skipping either flattens the bake.

Cold, cubed butter creates those flaky pockets. Don’t melt it. If it softens too much while mixing, pop the dough in the fridge for five minutes before cutting.

Full-fat sour cream gives these cream biscuits their name and tenderness. Low-fat versions can lead to dry, dull layers. If you’re exploring other sour cream recipes, always check the fat content first.

Spotlight on the Sour Cream

Sour cream changes everything here. It acts like both liquid and fat, which means fewer ingredients without sacrificing richness. It keeps the dough pliable but not wet.

Good sour cream should be thick, smooth, and tangy. If it’s runny, your dough will be too soft. Look for brands without fillers or gums. That thick texture supports the layers without making the dough dense.

If you’re out of sour cream, full-fat Greek yogurt works. Just strain it slightly first. It’s similar but not quite as creamy.

How the Dough Comes Together

Once your dry ingredients are mixed, cut in the butter quickly. The goal is a crumbly mix with butter bits still visible. They don’t need to be fully blended in.

Add the sour cream gently. Stir just until there’s no visible flour. Overmixing leads to tough biscuits. The dough should feel shaggy and slightly sticky. That’s what you want.

Turn it out, fold gently a couple of times to build layers, then press it into a 1-inch slab. If you’ve made my Eggs Benedict Casserole, this part feels similar. Gentle handling always pays off in baked texture.

Knowing When They’re Ready

A golden brown top is your first clue. If the centers spring back lightly when pressed, they’re done. Underdone biscuits feel doughy and cool in the center.

Overbaking dries out the edges, so watch closely after the 13-minute mark. If you like a glossier top, brush melted butter over them right out of the oven.

If Something Goes Wrong

Flat biscuits usually mean warm butter or overworked dough. Keep the butter cold and don’t knead.

Dry texture? Likely from low-fat sour cream or overbaking. Use full-fat and check your oven temp.

If the tops bake unevenly, make sure they’re all pressed to the same thickness before cutting.

Flavor Variations to Try

Add ¼ cup shredded cheddar for savory depth. Stir in fresh chopped chives or parsley before folding. For a breakfast version, crumble in cooked bacon or brush the tops with honey butter.

If you like citrus notes, zest in some lemon like I do in my Lemon Cream Chia Pudding. It’s unexpected in a biscuit, but it works.

How to Store and Reheat

These store well for a day at room temperature in a sealed container. Refrigerate for up to 3 days.

To freeze, wrap unbaked biscuits and freeze for up to 2 months. Bake from frozen, adding 3 extra minutes.

To reheat, use a low oven (300°F) for 5–8 minutes. The texture holds better than using the microwave.

Real-World Tips From My Kitchen

Use a sharp cutter. Press straight down without twisting. Twisting seals the edges and blocks the rise.

If you own a scale, weigh the flour. It keeps results consistent.

Chill the dough again for 10 minutes before baking if your kitchen runs warm. The colder the start, the taller the biscuit.

And if you’re baking these to go with brunch, they hold well next to rich mains like Brioche French Toast without overpowering them.

Serving Ideas

Serve warm with butter and jam. Split and fill with ham or scrambled eggs.

Pair with soup or chili on cooler days. Use for mini breakfast sandwiches.

Top with honey and soft cheese for a quick brunch plate. Or just eat one standing at the counter. I do.

Save This Recipe and Join the Conversation

Pin this recipe so it’s ready next time you need quick easy meals or something warm with your coffee.

Have you tried it with a twist? Let me know in the comments. Questions, swaps, favorite toppings. I’d love to hear how it worked for you.