Fluffy Sour Cream Biscuits

This biscuit recipe is a nice change to regular biscuits. This recipe also has the advantage of being for a smaller amount of biscuits than my usual recipe. It makes 6 to 8 biscuits in just a half-hour.

Freshly baked Sour Cream Biscuits.
Freshly baked Sour Cream Biscuits.


  • 1.25 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8th teaspoon baking soda
  • 3 tablespoons shortening *
  • 1/3 cup milk
  • 1/3 cup sour cream


  1. Preheat oven to 425 F (220 C). Prepare a clean work surface but don’t flour it yet.
  2. In medium mixing bowl, combine flour, baking powder, salt and baking soda. Cut in shortenng until the mixture is crumbly. Add milk and sour cream and mix until a dough comes together.
  3. Flour your work area. Turn out the dough onto your now floured work area and knead it ten times. Dough will be delicate. Flatten or roll the dough into a half-inch thickness and cut into biscuits. Place them on a baking sheet
  4. Bake until biscuits are lighty browned, about ten minutes.

Nutritional Information

Per biscuit: 186 calories;, 3.5 g. protein; 21 g. carbohydrates, 9.6 g. fat; 6.7 mg. cholesterol; 492 mg. sodium.

* – I prefer to use butter-flavored shortening. It makes for a better biscuit.