Sour Cream Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Baking soda: Works with the sour cream to help the biscuits rise.

Sour cream: Adds moisture and a slight tang to the biscuits, making them tender.

Butter: Adds richness and flavor to the biscuits.

When incorporating the sour cream and melted butter into the dry ingredients, make sure to mix until just combined. Overmixing can lead to tough biscuits. The dough should be slightly sticky and lumpy, which will result in a light and fluffy texture once baked.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may make the biscuits denser.

• baking powder - Substitute with cream of tartar and baking soda: Use ½ teaspoon cream of tartar and ¼ teaspoon baking soda for every 1 teaspoon of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a slightly different flavor profile.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same amount and is a low-sodium alternative.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, making it a great substitute.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• Allow the sour cream biscuits to cool completely before storing. This prevents condensation from forming, which can make the biscuits soggy.
• Place the cooled biscuits in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate the biscuits for up to a week.
• To freeze, wrap each biscuit individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.
• Place the wrapped biscuits in a freezer-safe bag or airtight container. Label with the date to keep track of freshness.
• Freeze the biscuits for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with foil to prevent over-browning.
• Heat for 10-15 minutes, or until warmed through. For a crispier exterior, remove the foil during the last few minutes of reheating.
• Alternatively, you can reheat individual biscuits in the microwave for 20-30 seconds, though this may result in a softer texture.
• Serve the reheated biscuits with your favorite butter, jam, or alongside a hearty soup or stew for a comforting meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps retain the flaky texture and buttery flavor of the biscuits.

• Microwave Method: Place a damp paper towel over the biscuits to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This is a quick method but may make the biscuits slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them with aluminum foil. Heat for about 8-10 minutes. This method is great for achieving a slightly crisp exterior while keeping the inside soft.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the biscuits a nice, slightly crispy bottom while keeping them warm and soft inside.

• Steaming Method: Place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the biscuits on the rack, cover the pot, and steam for about 5-7 minutes. This method keeps the biscuits moist and soft, perfect if you prefer a less crispy texture.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Use to combine the dry ingredients and later mix in the sour cream and melted butter.

• Whisk: Essential for whisking together the flour, baking powder, salt, and baking soda.

• Measuring cups: Necessary for accurately measuring the flour, sour cream, and melted butter.

• Measuring spoons: Use to measure the baking powder, salt, and baking soda precisely.

• Spoon: Handy for dropping spoonfuls of dough onto the baking sheet.

• Baking sheet: Grease this to prevent the biscuits from sticking while baking.

• Pastry brush: Optional, but useful for brushing melted butter on top of the biscuits before baking for extra flavor and color.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the cooking process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Melt butter in microwave: Quickly melt your butter in the microwave instead of on the stove.

Mix dry ingredients ahead: Combine all dry ingredients in advance and store them in an airtight container.

Use a cookie scoop: Use a cookie scoop to drop uniform dough portions onto the baking sheet quickly.