This super simple recipe will have warm biscuits on your table in a jiffy! Best served warm... add some Cheddar cheese and garlic powder if you like. Yummm!

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
6
Yield:
6 biscuits
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.

  • Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

Nutrition Facts

250 calories; protein 2.8g 6% DV; carbohydrates 16.3g 5% DV; fat 19.6g 30% DV; cholesterol 49.1mg 16% DV; sodium 383.7mg 15% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/18/2010
Nice little biscuits. I made my own self-rising flour (in a one cup measure: 1 1/2 t. baking powder and 1/2 t. salt; then add all purpose flour to cup and level off). I used lite sour cream just to use it up and I did add 1 T. of milk because my dough seemed really dry. As another reviewer mentioned these didn’t brown very well on top, even though I drizzled them with a little melted butter before baking. So, I slipped them under the broiler just for about 30 seconds to give them a little better color. Read More
(57)

Most helpful critical review

Rating: 3 stars
01/06/2011
Be sure and use unsalted butter otherwise these are WAYYYYY too salty. Read More
(8)
54 Ratings
  • 5 star values: 33
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/18/2010
Nice little biscuits. I made my own self-rising flour (in a one cup measure: 1 1/2 t. baking powder and 1/2 t. salt; then add all purpose flour to cup and level off). I used lite sour cream just to use it up and I did add 1 T. of milk because my dough seemed really dry. As another reviewer mentioned these didn’t brown very well on top, even though I drizzled them with a little melted butter before baking. So, I slipped them under the broiler just for about 30 seconds to give them a little better color. Read More
(57)
Rating: 5 stars
10/19/2010
This makes a very thick batter, almost a dough. The batter nicely fills 6 muffin tins. My biscuits took the full 30 minutes to bake. The sides browned nicely, but the tops were still very light. Next time I may add some melted butter to the tops about halfway through baking. I couldn't wait until dinner, and tried a biscuit. I half expected them to be bland, but they were delicious. The salt in the flour, richness from the butter and tangy undertone from the sour cream are a delightful combination. I spread a little homemade apple butter on one for a very tasty snack. It's so quick and simple and can easily be doubled. Read More
(26)
Rating: 4 stars
07/25/2011
Expect a THICK dough when you make this. This is drop-biscuit consistancy. The flavor of these were good though VERY crumbly. Like I would bite into one and it would fall apart. That really was the only downfall for this recipe. When I eat a biscuit I like to bite into it and not have to pick the pieces off of my plate. I think it could use another flavor besides the sour cream and butter. Next time I'd like to add some garlic powder or something if I were to serve this with dinner again. Maybe knead the dough a bit with a little more flour and see if cutting this with a biscuit cutter would make a difference. This would make a great breakfast biscuit with a homemade jam spread on the insides. Read More
(20)
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Rating: 4 stars
05/31/2013
I tried this recipe as an experiment just for grins because some things about it were so unusual. What struck me? First baking them in a muffin tin. Second at the moderate temperature of 350 a temperature more for cupcakes. Third a stick of butter for a cup of flour?! Finally some reviewers reported the tops didn't brown. I decided to try this recipe with a different take. I blended the butter with the flour until crumbly then gently stirred in the sour cream taking care not to overwork the dough so as to ensure tenderness. I like the crusty sort of crunchy golden exterior of a nicely baked biscuit so I baked them at 450 on a cookie sheet lined with foil for easy clean-up. I dropped them onto the sheet in mounds and flattened them slightly. (If I try these again I'd skip that step - maybe they'd rise just a tad higher) I was pleased with the results all of which I expected. I saved time and a pan to clean by dropping them onto cookie sheets. The biscuits baked to a golden brown including the tops - and in 10 minutes! They were soft and tender with a crusty exterior. And because of all that butter they were rich and flavorful. But...as I also expected these were TOO buttery - you could use half the butter (even if you had to add a little extra sour cream or even milk to compensate) and these would be much better - less butter-saturated and a little less salty. Four stars as I baked them lower if baked as directed and they didn't brown. Read More
(18)
Rating: 3 stars
01/06/2011
Be sure and use unsalted butter otherwise these are WAYYYYY too salty. Read More
(8)
Rating: 5 stars
09/06/2014
I did 2 cups of Bisquick 1 stick of butter and 1 cup of sour cream! This was the perfect amount to fill a 12 count muffin pan. UNREAL! These are the best biscuits I've ever had. Won't be looking for another biscuit recipe....this is a keeper. Read More
(7)
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Rating: 5 stars
10/27/2010
I made these for dinner last night and had to stop my son from eating ONLY these biscuits. I added garlic and cheddar chesse and baked in a mini-muffin tin. The only thing I will do differently next time is to lightly grease the tins. I think the cheese made them stick slightly. Thanks for the recipe Read More
(6)
Rating: 5 stars
10/20/2010
Quick easy tasty. These will work well for easy breakfasts for my husband...he can just zap them in the microwave and add butter and jelly. I hope others give them a try now too. Read More
(6)
Rating: 4 stars
06/25/2011
The recipe given is a dough not a batter. If you want a thick batter use buttermilk instead of sour cream. It also has more butter than usual. To make a thick batter as described I used: A scant cup of whole wheat pastry flour (I always use whole wheat) 1/2 tsp each baking powder and baking soda. Then I softened 3 Tbsp. margarine and mixed it w/ 1/2 c. lite sour cream and 3 Tbsp. water to get the right consistency & baked in a muffin tin as recommended but at 400 deg in the toaster oven for 14 min. covered loosely w/ foil and an additional 5 min. uncovered. The batter created so much steam that they didn't have enough substance for biscuits. There is such a thing as TOO light. They did have good flavor. Next time I will make it w/o water as a soft dough. I will use my own labor-saving method and make scones (faster than biscuits) by hand-forming the dough into a log about 3" diameter then patting it down into a 3/4" thick rectangle on a small non-stick toaster oven tray. I then score it w/ a sharp knife into triangles--this size recipe makes about 5 good sized scones. It is much easier than rolling & cutting biscuits. I'll bake as I described above. What this recipe has taught me is that by softening the margarine I can skip the usual scone step of cutting the shortening into the dry ingredients and that lite sour cream is a slight improvement over my usual buttermilk. I appreciate learning to make already easy scones even easier. Read More
(6)