Did you know you can make homemade biscuits with just three ingredients? They are so easy – all you need is self-rising flour, butter, and sour cream to make buttery drop biscuits.
Easy Sour Cream Biscuit Recipe
I think it’s important to have an easy biscuit recipe in your pocket to pair with dinner (or even breakfast!) and these tender biscuits fit the bill.
Many people make buttermilk biscuits, or even biscuits with regular milk, but this version uses sour cream.
And because you use self-rising flour, there is no need for baking powder. Though if you only have all-purpose flour (it’s all I usually keep on hand), I have a substitute below for you.
In that case, you’ll need 5 basic ingredients, but I feel like that’s still pretty manageable, right?
Let’s make some buttery, tender, melt-in-your-mouth Sour Cream Biscuits.
Why you’ll love these 3 Ingredient Biscuits
- Three simple ingredients – What’s not to love about that?!
- No rolling & cutting – Because they’re drop biscuits, you don’t need to roll out the dough and use a biscuit cutter.
- Fast – Start to finish you’ll be done with these in just about 30 minutes.
- Delicious – Buttery, decadent, tender, melt-in-your-mouth. All the good adjectives.
Equipment needed to make homemade drop biscuits
- Pastry Cutter – a pastry blender will incorporate the butter into the flour. If you don’t have one, you can use forks.
- Muffin Tin – I’ve had this one for a many years and it has held up well.
- Mixing Bowls – I like this set with the grippy bottoms so they don’t scoot around the counter.
Ingredients for 3 Ingredient Biscuits
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- SELF RISING FLOUR – Self rising flour is all purpose flour with a leavening agent already added (like baking powder).
- BUTTER – I personally like to use salted butter in these biscuits but unsalted butter works. Cold butter (even frozen) works best. Softened butter will also work, it will just leave you with a slightly different texture.
- SOUR CREAM – Full fat sour cream. The sour cream is acidic and reacts with the self rising flour to make fluffy biscuits.
How to make drop biscuits
STEP ONE: First, in a large bowl, cut the butter into the self-rising flour until the mixture looks like coarse crumbs. Do this by either using a pastry cutter or, if you have frozen butter, you can grate it with a cheese grater. The butter should be pea sized.
STEP TWO: Then, add the sour cream to the flour mixture and stir until just combined – do not overmix, the mixture will be a bit crumbly.
STEP THREE: Finally, portion the biscuit dough into a greased muffin tin, evenly between 8 wells (6 if you’d like them a little larger), and bake for 20 minutes at 400° or until golden brown. Alternatively, you can drop the dough directly onto a cookie sheet lined with parchment paper or a silicone mat.
Serve & enjoy!
How to serve them
I like to serve them warm. They’re already fairly buttery on their own but you can add additional butter and honey or jam. Melted butter, sweet honey…so good!
You could also scramble up some eggs and bacon and make some breakfast sandwiches!
What to serve biscuits with
One of the great thing about biscuits is you can serve them with any meal. They’re the perfect accompaniment to breakfast, lunch, or dinner.
How to store leftovers
Leftovers should be stored in an airtight container, at room temperature, for up to 3 days.
Can I freeze biscuits?
Yes, biscuits freeze well. Wrap them in foil, drop them in a freezer bag, and they’ll keep for about 3 weeks. When you’re ready to eat them, pop them in the oven (or air fryer) for about 10 minutes at 300°.
What if I don’t have self rising flour?
You can substitute all-purpose flour for self-rising flour by doing the following: to one cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine.
Do I have to use a muffin tin?
No, you don’t have to use a muffin tin, but they help the biscuits keep their shape a bit. You can drop them directly onto a baking sheet for freeform biscuits. If going that route, I would line the pan with parchment paper first.
Why should the butter be cold?
Cold butter melts while baking which makes tender, flaky layers in the biscuits. You can use softened butter, you’ll just lose a bit of texture.
Need more bread recipes? Try these:
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