Sour Cream Biscuits
Total TimePrep: 20 min. Bake: 10 min.
- 1 cup self-rising flour
- 1/4 teaspoon baking soda
- 3/4 cup sour cream
- 2 teaspoons canola oil
- Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
- Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.
Editor's NoteAs a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts1 each: 210 calories, 10g fat (6g saturated fat), 30mg cholesterol, 461mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 5g protein.
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Oct 16, 2017
No comment left
Apr 30, 2016
Good recipe to use when you just need a few.
Nov 3, 2015
Very good. And super easy to make. I got 6 biscuits. Nice that it uses ingredients that are normally on hand in my kitchen.
Apr 7, 2013
Very delicious,delicate,melt in your mouth. I replaced the canola oil for butter and it turned out great.
Feb 26, 2013
I omitted the salt and used french onion sour cream dip instead of regular sour cream. It yielded 6 biscuits and gave them a wonderful onion-y flavor.
Jan 22, 2013
Very good. Family loved them.
Dec 22, 2012
No comment left
Aug 12, 2012
If you use the tip to make your own self-rising flour, cut the salt in half or even a quarter. These were really salty. I used greek yogurt and they were really nice.
Sep 18, 2011
this is the first biscuit I have made that my husband liked!!
Apr 16, 2011
Super soft and fluffy! It made 9 biscuits instead of 4. A little on the salty side...