Flakey Weekend Sour Cream Biscuits

My go-to recipe for the best home biscuits ever: Flakey Weekend Sour Cream Biscuits are so simple to throw together in one bowl, no fancy ingredients required!

I like my biscuits like i like my weekends: FLAKEY! These are the best biscuits I’ve ever made or eaten, and I can’t wait for you to try them. Homemade biscuits are easy to make with ingredients that you probably have on hand right now. You’ll only need one mixing bowl, no fancy equipment or ingredients necessary.

Want more delicious recipes like this? Check out:

Berry Buckle Coffee Cake

Homemade Cream Cheese Danish

The best Homemade English Muffins

Ingredients

• unbleached all purpose flour –  I always use unbleached all purpose flour in my recipes. Specifically King Arthur Baking Company. I really appreciate their attention to quality and detail, I love the consistent results.
• baking powder – baking powder is a leavener that helps the cake rise. The chemicals are activated with heat, so the cake starts rising once it’s in the oven.
• baking soda – another leavener that will make your biscuits fluffy. Baking soda reacts with the acid int he sour cream.
• kosher salt – I always use Morton’s. Adding salt to your sweet baked goods is actually really important.
• unsalted grassfed butter –  Kerrygold brand butter is my go to, for the superior flavor, fat content, and texture that it gives my baked goods. Make sure that your butter is really cold, straight from the fridge. Use a sharp chef’s knife to cut the butter into small cubes before incorporating into the dry ingredients.
• sour cream – always use full fat sour cream! It makes the biscuits really rich, and keeps the crumb very tender and soft.

Method

In a large mixing bowl, combine the all purpose flour, baking powder, baking soda, and kosher salt. Whisk to combine. Then, add the cubes of cold butter.

Use your clean hands to incorporate the butter, by squeezing the dough, and pressing the cold cubes of butter between your fingers to flatten them out. The tiny little sheets of butter are crucial for flakey dough.

Make a well in the center of the dry ingredients, then add the cold sour cream. Use a spoon to mix it in, but the dough will be shaggy, that’s ok!

Pour the dough out onto a floured work surface, flour your hands, and use your hands to pull the dough together into a pile. Press the dough into a disk shape. Then press it into a 1 inch-thick 8″x4″ rectangle. Bring the top edge into the center of the dough, then the bottom edge over the two layers, folding it like a letter.

Press the dough back out into a rectangle, then repeat the letter fold. Use the back of a chef’s knife to straighten up the edges.

Cut the dough into 8 rectangular pieces, and place on a parchment lined baking sheet. Bake the biscuits for 18-20 minutes until golden brown. Brush the tops with melted butter, and serve with good jam, raw honey, and more butter.

Video tutorial

We all learn differently, so check out this full video tutorial on Instagram for How to make the best Flakey Biscuits!

Pro Baking Tips

• Keep all of your ingredients very cold! The cold butter creates steam in the biscuits in the oven, gentle separating the layers into a flakey dream!
• Don’t overwork the dough. Use your hands and the back of a knife to pull the dough together gently. We want crumbly biscuits, not chewy sourdough, so it’s important not to develop the gluten which makes dough stretchy.
• It’s all about the folds 🙂 Folding the dough in thirds, like a letter, will create those flakey layers that we all know and love. Do this twice to ensure lots of layers.
• Preheat your oven! It’s super important to preheat your oven for at least 20 minutes at temperature. When the cold butter hits the hot oven, it causes the biscuits to rise quickly, getting crispy on the top, and soft in the center.

Make sure to tag me @lions.bread on Instagram and comment below if you make these Flakey Weekend Sour Cream Biscuits.  I love seeing my recipes come to life in your kitchens! To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. 

Did you make the recipe? Please rate and comment below, I’d love to know what you think 🙂

Print

Flakey Weekend Sour Cream Biscuits

my go -to recipe for the best homemade biscuits you'll ever make! flakey, buttery, tender, amazing!

Course Breakfast

Cuisine American

Keyword biscuits, Breakfast, brunch, flakey, sour cream

Prep Time 15 minutes

Cook Time 20 minutes

Servings 8 biscuits

Ingredients

• 10 tablespoons unsalted butter, cubed 140 g, very cold
• 1 ½ teaspoons kosher salt, I use Morton's 5 g
• 1 ¾ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar 5 g
• 2 ½ cups unbleached all purpose flour 315 g
• 1 ¼ cups full fat sour cream 290 g

Instructions

1. Preheat the oven to 425° F.

2. In a large mixing bowl, combine the all purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisk to combine. Then, add the cubes of cold butter.

3. Use your clean hands to incorporate the butter, by squeezing the dough, and pressing the cold cubes of butter between your fingers to flatten them out. The tiny little sheets of butter are crucial for flakey dough.
4. Make a well in the center of the dry ingredients, then add the cold sour cream. Use a spoon to mix it in, but the dough will be shaggy, that's ok!

5. Pour the shaggy dough out onto a floured work surface, flour your hands, and use your hands to pull the dough together into a pile. Press the dough into a disk shape. Then press it down into a 1 inch-thick 8"x4" rectangle.

   Bring the top edge into the center of the dough, then the bottom edge over the two layers, folding it like a letter.

6. Press the dough back out into a rectangle, then repeat the letter fold. Use the back of a chef's knife to straighten up the edges.

7. Cut the dough into 8 rectangular pieces, and place on a parchment lined baking sheet. Bake the biscuits for 18-20 minutes until golden brown. Brush the tops with melted butter, and serve with good jam, raw honey, and more butter.

The post Flakey Weekend Sour Cream Biscuits first appeared on Lion’s Bread Blog.