Sour Cream Biscuits and Gravy

Breakfast  |  Published Dec 22, 2020  |  Updated Dec 22, 2020  |  By Tawnie

a stack of biscuits on parchment paper

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!

a biscuit on a plate with sausage gravy on top and freshly ground pepper

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!
a biscuit on parchment paper with flaky sea salt on top

Ingredients you will need:

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

ingredients needed to make homemade biscuits
  • 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. 
freshly baked biscuits on parchment paper next to a bowl filled with sausage gravy

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

step by step photos of how to make homemade biscuits
  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!
biscuits on a baking sheet

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. 
a biscuit on parchment paper with flaky sea salt on top
  • 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. 

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

a stack of biscuits on parchment paper
kroll\'s korner logo

Sour Cream Biscuits and Gravy

These Sour Cream Biscuits are buttery, soft, flaky and made completely from scratch! This recipe requires simple ingredients and nothing beats a homemade biscuit! Serve warm as is or with sausage gravy on top!
5 from 6 reviews
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 large biscuits
Calories: 315kcal

Ingredients

For the biscuits

  • 1 3/4 cup All Purpose Flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. sugar
  • 3/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 8 Tbsp. unsalted butter, cold
  • 1/3 cup FAGE Sour Cream, cold
  • 1/2 cup whole milk, cold

For the sausage gravy

  • 16 oz. ground pork sausage
  • 1/4 cup All Purpose flour
  • 3 cups whole milk
  • kosher salt
  • freshly ground black pepper
  • pinch of cayenne pepper

Instructions

For the biscuits:

  • Preheat oven to 425°F. Set out a baking sheet.
  • Whisk together the dry ingredients in a medium sized bowl. 
  • Cut butter into the flour mixture: I find it easiest to do this in a food processor. Pulse the butter ~10 times until small clumps of butter are formed/size of peas. Or, you can use a pastry cutter if you have one.
  • Transfer the flour mixture back into the medium sized bowl.
  • Whisk together the FAGE Sour Cream and milk until smooth.
  • Drizzle the milk mixture into the dry ingredients, tossing with a fork to incorporate. Dough will be shaggy and look a little dry, that’s OK.
  • 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. 
  • Using a knife or bench scraper, 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.
  • Cut into rounds using a biscuit butter. Press straight down and avoid twisting or jiggling the cutter. Press dough back together and cut out 2-3 more biscuits. (recipe is small batch, you will have 4-6 biscuits total.) Try not to re-roll scraps too much, biscuit dough should be handled gently. 
  • Place biscuits on a baking sheet touching each other. Place in freezer for 10-15 minutes.
  • Brush melted butter over the tops of the biscuits. Lower oven temperature to 400°F and bake for 20 minutes or until tops are golden brown.
  • Remove from oven and brush with more melted butter and flaky sea salt, if desired. Serve with sausage gravy.

For the sausage gravy

  • Heat a large skillet over medium heat and add the sausage to the pan. Using a wooden spoon, break up the sausage and cook until well browned and no more pink remains. (leave the grease in the pan)
  • Reduce heat to low. Sprinkle flour over sausage and stir for 1-2 minutes so sausage soaks up flour.
  • Gradually pour milk into pan, about 1 cup at a time, stirring frequently. Turn heat up so gravy can begin to bubble and thicken. Continue adding in the milk and allow the gravy to cook until it thickens, can take 8-10 minutes.
  • Season with salt, pepper and cayenne. Split the biscuits in half and top sausage gravy on each biscuit

Video

Notes

If you don’t have a biscuit cutter, you can cut the biscuits into squares using a knife. This is also a nice option because you won’t have any scraps. 
This small batch recipe makes 4-6 biscuits, depending on how thick you make the biscuits. It’s the perfect amount to enjoy with the sausage gravy! 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1biscuit (no gravy) | Calories: 315kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 564mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 605IU | Calcium: 108mg | Iron: 2mg

Last Post

Chocolate Andes Mint Cookies

Next Post

Crockpot Tortellini Minestrone Soup

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments
Inline Feedbacks
View all comments
saif
10 months ago

This biscuit looks amazing. Perfect breakfast cookies for me.

Jesse
10 months ago

Love this recipe and it’s the perfect yield for my family!

10 months ago

Total comfort food for the win! This needs to happen soon for breakfast!

Rachel
10 months ago

Ooo these are flaky goodness and so delicious! Thanks for the recipe!

Carrie Robinson
10 months ago

Oh yum! Such a classic breakfast recipe! Those biscuits look perfect. 🙂

« »
5
0
Would love your thoughts, please comment.x
()
x