World’s Easiest Sour Cream Biscuits {3 Ingredients}


Have you tried making biscuits with sour cream? These biscuits only require three ingredients: sour cream, self-rising flour and milk. I use light sour cream in this recipe and bake them, cool them completely on cooling racks and bag them for my next breakfast or breakfast for dinner.

You can reheat the thawed biscuits in the microwave for a soft texture or in the oven wrapped in foil. I like to save my energy and only reheat breads if I have a casserole baking. Plus it saves time reheating them in the microwave.

A savings tip is to wait until the sour cream goes BOGOF and use a coupon to get it for loose change and then try this recipe. They taste much better knowing you only paid pennies for a tub of sour cream.  Google Breakstones for a coupon link or try their facebook.


Sour Cream Biscuits {Yield about 14}


  • 4 cups unbleached self-rising flour {White Lily or King Arthur are my two favorites}
  • 1- 16oz. container sour cream {I use light sour cream most often, regular works also}
  • 1/2 cup milk


  1. Preheat oven to 450.
  2. Blend in enough sour cream with a fork or your hands until the dough leaves sides of bowl. Add milk to form a soft dough.
  3. Turn dough onto lightly floured surface. Gently knead 2 to 3 times. Roll out dough to 1/2 or 3/4 inch (if you like it tall biscuits). Cut using a floured 2 or 3-inch biscuit cutter.
  4. Place on a baking sheet with sides touching for soft and 1-inch apart for crisp sides. Bake 10-12 minutes.

I learned how to make my first homemade biscuits when I was 5 or 6, sitting on a stool, with my mom. Thanks for teaching me, Mom!

Do you have a childhood memory when you learned to make something in the kitchen?

9 thoughts on “World’s Easiest Sour Cream Biscuits {3 Ingredients}

  1. Andrea

    In the introduction you say, “Sometimes I use butter in place of shortening” but no shortening is listed in the recipe. Is it truly just flour and sour cream or am I missing something?

  2. Lauren

    I was so excited to try these, with as easy as they sound, but things went horribly awry. ha! First, I made my own self-rising flour (adding the baking powder and salt to all purpose)… then I used greek yogurt instead of sour cream, since we use it as sour cream as a topping on Mexican food… but maybe it is more dense than sour cream? The biscuits were dense and sticky and didn’t rise very much! Whoopsy! Guess I’ll try again with all the proper ingredients. Love your blog!

    1. admin

      Oh I hate that it didn’t turn out with your subs. Sometimes it’s hard to know how it will turn out when you alter the recipe, I’ve never tried Greek yogurt, but I have made my own self-rising flour in a pinch. I do hope you’ll try it again. blessings.

  3. Frbid2lvme

    Can you make this into a loaf of bread or is this just for biscuits? They look delicious – going to try it for dinner tonight!! – thanks

    1. admin

      I’ve just tried patted biscuits, but drop biscuits would work and loaf bread might be too dense, just a thought. I think it would work well dropped on top of chicken and dumpling mixtures or a pot pie.

Leave a Reply