Sour Cream Biscuits {3 ingredients!}

flour

butter, softened

sour cream

Grease 8 of the cups in a muffin tin. (Do only 6 if you want bigger biscuits)

In a large bowl, whisk together the butter and sour cream. With a wooden spoon, add the flour and stir until well mixed. The dough will be thick and sticky.

Bake at 400 degrees for about 20-22 minutes or until the biscuits are brown on top.

Serve warm with butter and honey (or jam).

The ratio of wet to dry was excellent, unless you didn’t use the sour cream. Actually, I thought the dough was a little “wet” but they baked up excellent

GOOD MORNING MARICELA,
THESE ARE THE BEST BISCUITS EVER!!!!  They came out so fluffy and light that eating 2 did not feel so bad.

I made these for Thanksgiving. The recipe holds familiarity with Betty Crocker's 1950 recipe on page 66.  I just would have liked more rise and fluffy. Other than my peculiar, this sour cream recipe is nice.

Just made these using King Arthur gluten free measure for measure flour. (Had to opt for adding the baking powder and salt.) As with all recipes I’m apprehensive about doing the GF conversion, sometimes it works and sometimes it doesn’t. I must say this one turned out great! Crusty on the outside and perfect inside. Will definitely be making these again!

Made these tonight and they were Awesome! We are out of buttermilk and wanted biscuits so bad for tomato gravy... a quick search for easy biscuits brought me here. From now on when I have sour cream this is my go-to. Thank you ❤️

Sooooo good! Light, kind of fluffy…will be making again but on a larger scale! Need leftovers!

These biscuits are buttery but not light bu any stretch of the imagination.  I am not new to baking or biscuits.  Unfortunately these were leaden, tasteless and unbeatable.  I cannot understand the positive comments by others.  I wish that had been my experience.

I love this recipe. My first batch was a fail because I used 1 full teaspoon of salt to make self rising flour, too salty. My second batch was perfect. They were tender, fluffy and delicious. Thank you for sharing the recipe.

These were so delicious I ended up eating nothing but biscuits for dinner!!!! They went so much faster than I expected them to. Thank you so much this now my new favorite go to biscuit recipe.

Yummy....they werecso easy and delicious. They were all gone in 5 minutes...

Made these for breafast this morning..like one other reviewer, used 1/2 stick salted butter and 3/4c. sour cream with the flour.  Dough was little crumbly, probably due to less butter..added about 1/4c..milk for a perfect batter..actually got 7 larger biscuits in muffin tin.  Flavor  and texture excellent.  Hub prefers a regular biscuit, but ate 2!!  Will make agaiin with sharp cheddar and  garlic for copycat RL.  Thank you for a quick and delicious recipe!

https://content.jwplatform.com/videos/N11LzBkn.mp4

Three -ingredient biscuits that melt in your mouth!

sour cream biscuits {3 ingredients!}

Prep Time: 5 minutes

Cook Time: 22 minutes

Total: 27 minutes

Servings: 8

Author : www.5boysbaker.com

Ingredients

Instructions

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