Sour Cream Biscuits and Gravy

These Sour Cream Biscuits turn out tall with layers of flaky goodness and are actually quite easy to prepare. 

If you’ve never made biscuits before, don’t worry! I’ll give you my tips and tricks to make them perfect every time. 

This post has been sponsored by FAGE. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

After making this recipe you’ll never want to buy biscuits from the store again! They have a light, flaky tender texture and are best warm from the oven with a little butter and flaky sea salt on top. 

This is a small batch sour cream biscuit recipe that makes 4-6 biscuits, depending on how thick and tall you cut them. I like mine at least 1 inch tall. 

These Sour Cream Biscuits are:

• Tender and flaky
• Easy to make
• A small batch recipe
• Buttery and soft
• More delicious than store bought 
• Best served warm!

Ingredients you will need:

This recipe uses simple ingredients you probably already have on hand. 

(For the full recipe, scroll down to the recipe card below)

• All Purpose Flour: I use an unbleached all purpose flour
• Salt: You only need a little, and I love using kosher salt. 
• Baking powder and baking soda: always be sure to make sure your leavening agents are fresh. This helps the biscuits rise nice and tall. (Baking soda is used since sour cream is an acid)
• Sugar: The sugar added doesn’t make these biscuits sweet but it adds a little color to the biscuits and balances out the flavor. 
• Cold, unsalted butter: biscuits get their tender crumb and layers from the suspension of fat in flour so the butter needs to be at a cold, solid state for ultra flaky biscuits.
• Sour Cream: My recipe uses FAGE Sour Cream instead of buttermilk. Sour cream in biscuits helps them turn out even more tender and flavorful.
• Milk: I use a little whole milk to thin out the sour cream to provide liquid to the biscuits. 

I love using FAGE Sour Cream because it’s so creamy and delicious. It’s a staple in our fridge and great to have on hand. It’s all natural, has simple ingredients and is gluten free too! 

FAGE Sour Cream comes in 8 oz. and 16 oz. containers. Be sure to visit FAGE’s website to find it in a store near you!

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

1. Preheat oven to 425°F. Set out a baking sheet.
2. Whisk together the dry ingredients in a medium sized bowl. 
3. Cut butter into the flour mixture
4. Transfer the flour mixture back into the medium sized bowl.
5. Whisk together the FAGE Sour Cream and milk until smooth.
6. Drizzle the milk mixture into the dry ingredients, tossing with a fork to incorporate. 
7. Turn out the mixture onto a clean, lightly floured surface. Gently turn and press the dough to bring it together into a 1 inch rectangle. 
8. Cut the dough into 4 sections. Stack the dough on top of one another and press down to flatten. Using a rolling pin, gently roll dough out into a 1 inch thick rectangle.
9. Cut into rounds using a biscuit butter. 
10. Place biscuits on a baking sheet touching each other. Place in freezer for 10-15 minutes.
11. Brush melted butter over the tops of the biscuit and bake until golden brown!

Expert Tips

• Keep ingredients cold: Keeping the sour cream, milk and butter cold is critical in getting a good rise in the biscuits and creating a delicious, tender, flaky biscuit. 
• Place biscuits next to each other on the baking sheet: when the biscuits are touching, as opposed to being a few inches apart from each other, it helps them bake up nice and tall. It also prevents lopsided biscuits. 
• Try not to re roll the dough too many times: Since this is a small batch recipe, you should only have to re-form the dough twice to get 4 thick biscuits. Depending on how thick you roll out the dough, you can try to get more biscuits out of this recipe.  Overworking the dough will result in dense, tough biscuits. We want fluffy biscuits so work gently. 

• Press the biscuit cutter straight down: try to avoid twisting or jiggling the biscuit cutter down into the dough. Pressing straight down helps to create sky-high biscuits! Press and lift, that’s it! (Pro tip: flour the biscuit cutter so the dough doesn’t stick to it)
  • If you don’t have a biscuit cutter you can use a knife to cut the biscuits into squares. This is great because you won’t have any scraps leftover!
• Don’t over bake: Check your biscuits around 18 minutes. If you bake for too long they will begin to dry out.

the goods

Biscuit cutter

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Baking Sheets

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