Sour Cream Buttermilk Biscuits — Moistest biscuits ever

I love biscuits. I make them with chicken & gravy, I eat them for breakfast with jam or honey…and sometimes I just eat them as they are. I can remember many a Sunday morning when I was little, when my family would get up and make biscuits for breakfast. They were heavenly. But most biscuits generally err toward the dry side of life and unfortunately that just doesn’t interest Stefan. I say the word “biscuit” and his face sorta scrunches up. That is until I meshed several recipes together to create some mighty fine biscuits that even he raves about. And what’s even more incredible is that we have now managed to duplicate the McDonald’s Sausage Egg & Cheese Biscuits in Germany without really even trying very hard. I assure you it’s not a simple task…because sausage like that is just not easy to find. But more about those delectable breakfast treats in my next post.

You may notice that there’s a hint of sugar and vanilla in these biscuits but you probably won’t taste it, especially if you use these for breakfast sandwiches. And if you’re eating them with honey or jam, it will only enhance their flavor.

If you don’t have a pastry blender, you can also take two knives and cut the butter in that way. It’s a total pain but you don’t need extra tools in your kitchen drawers. I personally just dig my hands into the mix and blend the flour mixture into the butter that way. Grab a bit of flour and butter in your hand and just rub it together and across your fingertips. You will begin to notice fewer big clumps of butter as it is distributed throughout the dry ingredients.

If you also don’t have any suitable cookie cutters, just grab a glass with a smooth rim out of the cabinet and use that for a cutter…it’s generally what I use. You might have some issues with the air that gets trapped inside as you push down, but it usually only makes a slight difference since I try to cut the biscuits as close to the edge of the dough as possible to prevent having to roll it out more than twice.

Also, if you don’t have any buttermilk handy but plenty of regular milk, just add a teaspoon of vinegar or lemon juice to 1 cup of milk and let it sit at least 5 minutes. You’ll have a quick and easy buttermilk substitute that has saved me more times than I care to admit. Because unfortunately, regular milk is just not the same as buttermilk when you’re cooking or baking.

Feel free to double the recipe if you want and freeze the extra biscuits. They lose a tiny bit of moisture that way, but if you’re covering them in gravy or using them with sausage, egg and cheese; you won’t notice the difference.

Sour Cream Buttermilk Biscuits

Yield: about eighteen 2.5″ biscuits

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter or margarine, cut into smaller chunks
• 1 cup buttermilk
• 1/3 cup sour cream
• 1/8 teaspoon sugar
• 1/8 teaspoon vanilla extract

Directions

Combine flour, baking powder and salt in a medium bowl. Cut in butter until mixture is crumbly.

In a separate bowl or large measuring cup, combine milk, buttermilk, sour cream, sugar and vanilla extract.

Add wet ingredients to dry ingredients are moistened and all hold together.

Turn dough out onto a floured surface and knead 3-4 times. Roll to 1/2-inch thickness and cut with a 2-3″ cookie cutter (or whatever size you like/have). Place on lightly greased baking sheet.

Bake at 450°F (230°C) for 0 to 11 minutes, or until golden brown.

If you enjoyed this recipe, be sure to visit A Southern Fairytale for Bloomin’ Onion Dip more Mouthwatering Monday recipes.

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9 Responses to “Sour Cream Buttermilk Biscuits — Moistest biscuits ever”

1. cliff1976 says:

   May 29, 2010 at 7:59 am

   Yum — these sound just like mine, but except for the sour cream and sugar and vanilla. OK, not that much like mine, I guess. I am a little wary of the extra sweetness your recipe adds, considering I am a savory biscuit kind of guy, but I know sarah1976 would dig it. So we’ll give these a try sometime. We never turn down a chance to use sour cream!
   .-= cliff1976´s last blog ..Salut de Iași! =-.

   Reply
2. Dale says:

   May 29, 2010 at 4:42 pm

   Those were the days my sweet girl…everyone up early to enjoy a huge breakfast of biscuits, gravy, sausage, scrambled eggs and fresh tomatoes! Then off to launch the boats for a day on the lake! Very fond memories indeed…

   Reply
3. Jeanene in Vegas says:

   July 31, 2010 at 9:58 pm

   Tiffany I just made your biscuits- they were absolutely and fabulously SCRUMPTIOUS!!!!! The best I’ve had yet and I’ve been trying out various recipes for weeks now! The recipe is a definite keeper! I used European sour cream (bought at Whole Foods)- a bit higher fat content I think versus American and made em a little thicker, 14 biscuits in all, and lowered the temp to 425 (but then it’ arid here so everything bakes fast anyway.) It was a very easy and fuss free recipe- everything went perfectly! Thanks for sharing this boon of a recipe!

   Reply
   • Tiffany says:

     July 31, 2010 at 11:56 pm

     Wow, Jeanene. Thank you. So glad you enjoyed them. I also use thick sour cream in ours and love how moist they stay. I’m experimenting with a whole wheat version now with fresh ground flour…but still need to figure out the baking powder and soda amounts that will make them rise like I want.

     Reply
4. Hoody says:

   December 30, 2010 at 6:56 am

   loved the recipe. tweeked it a bit cuz i had a bit less butter milk then needed so i used regular milk. then chopped onions and peppers up, seasoned them and chopped up some hame left over from christmas dinner. mixed that together and stuffed the biscuits with that. …………i juss fainted thinkin about it. lol.

   Reply
   • Tiffany says:

     December 30, 2010 at 9:41 am

     Sounds delicious! I definitely need to try that. We’ve made muffins with ham and cheese in them for quick breakfasts but haven’t done anything like that yet with biscuits. Now I’m wondering why I didn’t think of that
     Thanks for sharing!

     Reply
5. Lily says:

   July 28, 2011 at 6:12 am

   Thank you for this awesome recipe, we all loved it and it was super easy to make. This has replaced all my other biscuit recipes.
   Have a wonderful evening,
   Lily

   Reply
   • Tiffany says:

     July 28, 2011 at 8:43 am

     I’m so glad you enjoy it! It really does make some of the best biscuits I’ve ever had — and I love that they don’t get so dry which biscuits often tend to do.

     Reply
6. pamelamurray says:

   January 16, 2012 at 1:48 am

   I just found this recipe and tried it. These were just about the best biscuits I’ve ever had. I left out the vanilla and sugar since I only made half of the recipe but they were delicious. I think I forgot to half the sour cream and I used my lard that I had rendered then I added some cheese to make them cheese biscuits. They were so good I didn’t even put butter on them.

   Reply