Sometimes, the simplest recipes deliver the biggest rewards—and these sour cream biscuits are proof. With just three ingredients and a muffin tin, you’ll have golden, buttery biscuits on the table in no time. Soft on the inside and beautifully crisp on the edges, these are the kind of biscuits you’ll want to make on repeat.
Why You’ll Love This Recipe
- Only 3 ingredients – No complicated prep or long ingredient lists.
- No rolling or cutting – Just mix and scoop into a muffin tin.
- Ready in under 30 minutes – Perfect for quick breakfasts or easy side dishes.
- Versatile and comforting – Serve them sweet or savory, plain or with toppings.
Ingredients
- 1 cup self-rising flour
- ½ cup butter, softened
- ½ cup sour cream
Step-by-Step Instructions
1. Preheat and Prep the Pan
Set your oven to 400°F and lightly grease 8 cups of a standard muffin tin. If you like your biscuits on the larger side, use just 6 cups.
2. Mix the Wet Ingredients
In a large bowl, combine the softened butter and sour cream. Whisk or stir until the mixture is creamy and smooth.
3. Add the Flour
Stir in the self-rising flour using a wooden spoon. The dough will be thick and sticky—that’s exactly what you want.
4. Fill the Muffin Tin
Spoon the dough evenly into the greased muffin cups. Don’t worry about smoothing them out; the rustic texture adds charm.
5. Bake to Golden Perfection
Bake in the preheated oven for about 12–15 minutes, or until the tops are golden brown. Keep an eye on them near the end for that perfect bake.
6. Serve and Enjoy
Let the biscuits cool slightly, then serve warm with a pat of butter, a drizzle of honey, or your favorite jam.
Serving Ideas
- Pair with fried chicken or soup as a side
- Split and fill with scrambled eggs and cheese for breakfast sandwiches
- Serve with sausage gravy for a Southern twist
- Top with whipped honey butter for a sweet bite
Tips for Success
- Self-rising flour is key – It contains baking powder and salt, giving the biscuits their lift. If you don’t have it, you can make your own by combining 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.
- Use full-fat sour cream – It gives the best flavor and texture.
- Don’t overmix – Just stir until combined. Overworking the dough can lead to dense biscuits.
Tips & Variations
Use cold butter for a flakier texture
If you prefer flakier, layered biscuits, try using cold butter instead of softened. Cut it into small pieces and work it into the flour before adding the sour cream. This change gives a slightly different texture—more like traditional layered biscuits.
Make them cheesy
Fold in ½ cup of shredded cheese like sharp cheddar, gouda, or parmesan for an ultra-savory biscuit. Perfect for serving alongside soup or chili.
Add herbs or spices
For a more flavorful biscuit, mix in a teaspoon of garlic powder, onion powder, dried thyme, rosemary, or chives.
Sweeten things up
Want a biscuit that leans more toward dessert? Stir in 1 tablespoon of sugar and top with cinnamon butter or fruit preserves.
Shape-free simplicity
Because they bake in a muffin tin, there’s no need to roll, cut, or fuss. This method also helps the biscuits keep a uniform shape with less mess.
Try flavored butters
Serve your biscuits with honey butter, herb butter, or even a whipped cinnamon maple butter for an extra special touch.
Mini biscuit bites
Use a mini muffin pan for bite-sized biscuits—great for brunch tables or as party snacks. Reduce baking time accordingly.
Pair with dinner or brunch
These biscuits are just as good next to scrambled eggs as they are with pot roast or a bowl of stew. They’re endlessly versatile!
Storage & Freezing
How to store leftovers
Let the biscuits cool completely before storing. Keep them in an airtight container or resealable bag at room temperature for up to 2 days. If you prefer them warm, just reheat before serving.
Refrigerator option
You can refrigerate the biscuits if your kitchen is especially warm or humid. They’ll stay fresh for up to 4–5 days. Reheat in a 300°F oven or microwave in short bursts.
Freezing baked biscuits
These biscuits freeze beautifully. Once cooled, place them in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 1 month.
Freezing unbaked dough
You can also freeze the dough in muffin cups before baking. Place the muffin tin in the freezer until the dough is solid, then transfer the portions to a freezer bag. When ready to bake, pop the frozen dough into a greased muffin tin and bake at 375°F–400°F, adding a few extra minutes to the bake time.
How to reheat
For the best texture, reheat biscuits in the oven at 300°F for 5–7 minutes. If reheating from frozen, give them about 10–12 minutes.
Final Thoughts
These sour cream biscuits are the definition of quick comfort food. Whether you’re new to baking or a seasoned pro, this easy recipe delivers big on taste with minimal effort. Keep it in your back pocket for busy mornings, last-minute guests, or anytime you need a cozy homemade touch.