The first time I ever ate these was at my aunt’s house when I was having lunch with her. I’m a big fan of homemade breads and rolls so I’m always on the lookout for new recipes. When I found out these easy sour cream biscuits only have three ingredients I was very pleased. Sour cream, butter, and self rising flour are all you need to make these bite sized gems of deliciousness.
I have no problem on the days when I have a bit more time making recipes with long ingredient lists. That’s usually not the case especially when it comes to the side dishes and breads I want to serve.
These are absolutely amazing served along creamy soups. I made them to go with a cheesy corn chowder but they would also be excellent with slow cooker broccoli soup, slow cooker sausage and potato chowder, potato soup, or baked potato soup. Or you know just popped in your mouth.
Just a quick note: if you don’t have self rising flour, which I normally don’t, just place 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder in the bottom of a 1 cup measuring cup and top with flour. Repeat the process for how ever many cups of self rising flour the recipe needs. Make sure you stir the flour to incorporate the salt and baking powder before adding any other ingredients.
Sour Cream Biscuits
Sour Cream Biscuits
- 2 Cups Self Rising Flour
- 2 sticks unsalted butter 1 cup
- 1 cup sour cream
Preheat oven to 425 degrees.
Spray a mini muffin pan with no stick cooking spray.
Place the flour in a large bowl or in the work bowl of a food processor.
Cut in the butter with a pastry cutter or two butter knives or pulse until coarse crumbs form.
Add the sour cream and cut or pulse until the mixture is combined. You want it to just come together.
Take Tablespoons of the mixture and place in the wells of the mini muffin tin.
Bake in a 425 degree oven for 10-15 minutes or until golden brown.
Looking for even more bread and roll recipes? Check out my bread and roll recipes board on Pinterest.