Sandra This Paula Deen Sour Cream Biscuits Recipe is an easy and tender recipe, which is made with self-rising flour and rich sour cream. It’s the perfect side dish, ready in about 20 minutes.
Paula Deen Sour Cream Biscuits Recipe Ingredients
- 2 cups self-rising flour
- 2 sticks (1 cup) Butter, melted
- 1 cup Sour cream
How To Make Paula Deen Sour Cream Biscuits
- Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease miniature muffin pans.
- Combine Ingredients: In a medium bowl, stir the self-rising flour and the melted butter together.
- Finish the Batter: Add the sour cream to the mixture and blend with a fork or spatula until a soft, thick batter forms. Do not overmix.
- Portion and Bake: Drop spoonfuls of the batter into the prepared miniature muffin pans, filling each cup about two-thirds full.
- Serve: Bake for 8 to 10 minutes, or until the tops are golden brown. Serve warm.
Recipe Tips
- How do I keep these biscuits tender? The key to these soft, tender biscuits is to not overwork the batter. Mix the ingredients only until they are just combined. Overmixing will develop the gluten in the flour and result in a tougher texture.
- Can I use a regular-sized muffin pan? Yes. If you don’t have a miniature muffin pan, you can use a standard 12-cup muffin pan. You will need to increase the baking time to 12-15 minutes.
- What if I don’t have self-rising flour? You can easily make your own. For this recipe, whisk together 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt.
- Can I add cheese or herbs? Absolutely. For a savory twist, gently fold in about ½ cup of shredded sharp cheddar cheese, some chopped chives, or a pinch of garlic powder into the batter at the end.
What To Serve With Sour Cream Biscuits
These rich, tender drop biscuits are incredibly versatile and pair well with many dishes.
- Fried Chicken or Roasted Chicken
- A hearty beef stew or chili
- As a base for sausage gravy at breakfast
- Alongside a holiday ham
How To Store Sour Cream Biscuits
- Room Temperature: These biscuits are best enjoyed fresh and warm from the oven. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: To restore their warmth, you can reheat them in a 350°F (175°C) oven for about 5 minutes.
Sour Cream Biscuits Nutrition Facts
- Serving Size: 1 mini biscuit
- Calories: ~150 kcal
- Protein: 2g
- Carbohydrates: 10g
- Fat: 11g
- Saturated Fat: 7g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
No, this is a “drop biscuit” recipe. The use of melted butter and sour cream creates a very soft, tender, cake-like crumb, rather than the flaky layers you get from cutting in cold butter.
You can, but for the richest flavor and most tender texture that this recipe is known for, full-fat sour cream is highly recommended.
Melted butter is used in drop biscuits to create a uniformly rich and tender texture. Cold butter is used in traditional cut biscuits to create steam pockets, which result in flaky layers. They are two different techniques for two different styles of biscuit.
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Paula Deen Sour Cream Biscuits Recipe
Description
An incredibly easy, 3-ingredient drop biscuit recipe that bakes in a muffin tin to create super tender, rich, and moist bites perfect for any meal.
Ingredients
Instructions
- Preheat oven to 400°F. Grease miniature muffin pans.
- In a bowl, stir the self-rising flour and melted butter together.
- Add the sour cream and mix until just combined. Do not overwork the batter.
- Drop spoonfuls of the batter into the prepared muffin pans.
- Bake for 8 to 10 minutes, until the tops are golden brown.
- Serve warm.
Notes
- To make your own self-rising flour, combine 2 cups of all-purpose flour with 1 tbsp of baking powder and ½ tsp of salt.
- This is a drop biscuit recipe, so the texture will be soft and cake-like, not flaky.
- For a savory variation, fold in ½ cup of shredded cheddar cheese or 2 tablespoons of chopped chives.
- These biscuits are best served fresh and warm from the oven.
