Daddy's Sour Cream Biscuits

Daddy’s sour cream biscuits are the kind of pared-down recipe that earns its place in the family card box because it works every single time. No butter, no shortening, no buttermilk. Just flour, sour cream, salt, and a one-two punch of baking powder and baking soda for that proper Southern lift.

The sour cream is doing the work of both the fat and the dairy, which is why the dough comes together so fast and bakes up so tender. The slight tang from the cultured cream gives these biscuits a more complex flavor than a plain milk biscuit, and the acid reacts with the baking soda for extra rise.

Don’t overwork the dough. Knead just until it holds together, pat it out, cut, and into a hot oven. The sheet should still look a little rough on the edges, polished dough means tough biscuits.

Serve warm with butter, honey, or split and stuffed with country ham. The note on the recipe says you can fold sesame seeds, dried fruit, or nuts into the batter, which makes this a great base for sweet or savory variations.

Kitchen Tips

• Use full-fat sour cream, light versions have too much water and the dough turns sticky.
• Cut the biscuits straight down with a sharp cutter, twisting seals the edges and they won’t rise as high.
• A hot oven is critical, the burst of heat is what gives biscuits their dramatic rise. Don’t open the door until they look ready.
• Re-roll scraps gently and only once, the second batch is always a little tougher.

Variations

• Add a tablespoon of sugar and a half cup of raisins for a sweet breakfast biscuit.
• Fold in a half cup of shredded sharp cheddar and a teaspoon of black pepper for cheese biscuits.
• Sprinkle the tops with sesame or poppy seeds before baking for extra crunch.