Making Sour Cream Biscuits is easy, so easy in fact that it only takes 4 ingredients. These biscuits will be the softest, moistest and best biscuits you’ve tasted. Served up with your favorite fresh jam and you have an afternoon treat that everyone will come back for more.
Okay, I know what you are thinking. “My Biscuits are always dry and hard, HELP!” I’ve got you! This recipe is for you. Making Sour Cream Biscuits is a recipe I start my kids with because there are very few measurements and it’s not difficult. Plus it’s fail proof.
I’ve said so many times that this recipe reminds me of my Grandma. Who doesn’t love going to Grandma’s house to find the smell of fresh baked bread or cookies? Am I right? Speaking of Grandma’s favorites, try these soft and chewy Snickerdoodle Cookies or better yet, my favorite Cinnamon Roll Recipe.
Now, let me help you make your own PERFECT Sour Cream Biscuits. You will need a large bowl to mix the ingredients in and a spoon. I prefer a serving spoon.
Sour Cream Biscuits Ingredients
- Bisquick Mix
- Lemon Lime Soda
- Sour Cream
- Butter
How to make Sour Cream Biscuits
- Preheat Oven to 425 degrees
- Cut butter into 6-8 slices and place in a glass 9×13 baking dish. You and either microwave the butter for 30-60 seconds to melt butter or toss the pan into the heating oven. Just make sure to watch it so the butter does not burn.
- In a large mixing bowl measure out 4 cups Bisquick Mix
- Add 1 cup Sour Cream. I find it easiest to measure out the sour cream and then dollop small spoonfuls into the Bisquick. This helps with evenly distributing the sour cream.
- Add 1 cup Lemon Lime Soda. I prefer Sprite because of the flavor but choose what you wish.
- With a large spoon, stir the mixture. Stir until all ingredients are combined. Dough will be very sticky and might seem clumpy too. It’s PERFECT.
- Sprinkle about 1/4 cup flour on clean surface and place dough on top.
- Using your hands and fingers “Pat” out the dough. Some extra flour on top will help if the dough is too sticky.
- Pat dough to 1 inch thick
- Use a Circle Cutter and cut out biscuits. You can also use a knife and cut into squares. They all taste the same.
- Place biscuits into 9×13 pan with melted butter. I typically can get 15-18 biscuits depending on size.
- Bake at 425 for 12-15 minutes
I love how these Sour Cream Biscuits bake up, They are so light and fluffy and the bottoms are toasted with the melted butter. Add some favorite Jam, Hint – my Instant Pot Strawberry Jam is FANTASTIC. The recipe does not use Pectin which makes it super simple to make.
Sour Cream Biscuit Substitutions
I’m often asked about Substitutions, well of course there are substitutions. So let’s get the deets on what those are.
You can substitute Plain Greek Yogurt for Sour Cream, but if truth be told you can also use Vanilla Greek Yogurt too.
Don’t have Bisquick? No Problem! It’s easy to make your own at home. For every cup of Bisquick, use 1 cup flour, 1 1/2 tsp Baking Powder, and 1/4 tsp Salt. Then sift ingredients together a couple of times to distribute the ingredients evening. You are ready to go!
I’ve also taught my boys how to make this recipe because it’s truly no fail. They find success in mixing it together as easy as if it were a boxed recipe.
Fun Fact
Small bite sized sandwiches get eating 100% more often because they are small! Okay, I made that up. But who doesn’t love a small bite sized sandwich, you know you want one. These Biscuits make GREAT little Sandwiches. Which makes this a perfect lunch bread to send the kids to school with.
Can I use a hand mixer to mix ingredients?
I would say No, please don’t. Biscuits are delicate and need to be mixed by hand for best results.
What can I serve Sour Cream Biscuits with?
Butter, Jam, Cheese, or even plain! Sour Cream Biscuits are perfect with so many things.
Do you have a delicious Sausage Gravy Recipe?
Well, of course I do and it’s a recipe that has been passed down. Sausage Gravy is one of our favorites and these sour cream biscuits would be delicious with them.
How to store Sour Cream Biscuits
I always make sure they are in a sealed container or zip-loc bag. Sour Cream Biscuits will last 3-4 days, however in my home they are typically eaten the same day. YUM!
Can I freeze Sour Cream Biscuits?
Of course you can. Bake and freeze for when you most need them!
Amazing Bread Recipes
- Brazilian Cheese Bread
- How to make French Bread
- Corn Pudding Casserole
- Easy Cheese Bread
- Instant Pot Breakfast French Toast
- Banana Bread
- Lemon Pound Bread
- Sour Cream Biscuits
- Pumpkin Muffin
Sour Cream Biscuits
Ingredients
- 4 Cups Bisquick
- 1 Cup Sprite
- 1 Cup Sour Cream We prefer Daisy Sour Cream
- 1/2 Cup Butter Melted
Without Bisquick Ingredients
- 4 Cup Flour
- 1 tsp Salt
- 6 tsp Baking Powder
- 1 Cup Sour Cream
- 1 Cup Sprite or 7-Up
- 1/2 Cup Butter
Instructions
- Preheat Oven to 425 degrees.
- Cut butter into 6-8 slices and place in a glass 9×13 baking dish. Melt Butter in Microwave for 30-60 seconds. Set pan aside.
- In a large mixing bowl measure out 4 cups Bisquick Mix
- Add 1 cup Sour Cream. I find it easiest to measure out the sour cream and then dollop small spoonfuls into the Bisquick. This helps with evenly distributing the sour cream.
- Add 1 cup Lemon Lime Soda. I prefer Sprite because of the flavor but choose what you wish.
- With a large spoon, sitr the mixture. Stir until all ingredients are combined. Dough will be very sticky and might seem clumpy too. It’s PERFECT.
- Sprinkle about 1/4 cup flour on clean surface and place dough on top.
- Using your hands and fingers “Pat” out the dough. Some extra flour on top will help if the dough is too sticky. Pat dough to 1 inch thick
- Use a Circle Cutter and cut out biscuits. You can also use a knife and cut into squares. They all taste the same.
- Place biscuits into 9×13 pan with melted butter. I typically can get 15-18 biscuits depending on size.
- Bake at 425 for 12-15 minutes
