Sour Cream Biscuits

Sour Cream Biscuits


  • 1 1/3 self-rising flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sugar (optional)
  • 1 cup commercial sour cream (8 oz)


Combine dry ingredients well; blend in sour cream and stir to create a smooth dough. Pat out dough on a floured board or flour-sacking towel sprinkled with flour, and fold over onto itself three or four times, sprinkling with a little flour when needed. Gently roll out to 1/2 to 3/4 inch and cut into desired shapes with floured cutter. Don't twist the cutter, and be sure the cutter is floured after each cut, because the cutting will affect how your biscuits rise while baking. Place on greased baking sheet. Bake at 450 degrees for 10-12 minutes, until golden brown. Makes approximately 12 biscuits. Serve hot. These actually reheat well the next day in the microwave too - heat about 10 seconds, just until warm.

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How much flour is that supposed to be?


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