Sometimes, the simplest recipes deliver the biggest rewards—and these sour cream biscuits are proof. With just three ingredients and a muffin tin, I can have golden, buttery biscuits on the table in no time. Soft on the inside and beautifully crisp on the edges, these are the kind of biscuits I want to make on repeat.

Why I Love This Recipe

Only 3 ingredients – No complicated prep or long ingredient lists.
No rolling or cutting – I just mix and scoop into a muffin tin.
Ready in under 30 minutes – Perfect for quick breakfasts or easy side dishes.
Versatile and comforting – I can serve them sweet or savory, plain or with toppings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup self-rising flour
½ cup butter, softened
½ cup sour cream

Directions

Preheat and Prep the Pan
I set my oven to 400°F and lightly grease 8 cups of a standard muffin tin. If I like my biscuits on the larger side, I use just 6 cups.
Mix the Wet Ingredients
In a large bowl, I combine the softened butter and sour cream. I whisk or stir until the mixture is creamy and smooth.
Add the Flour
I stir in the self-rising flour using a wooden spoon. The dough will be thick and sticky—that’s exactly what I want.
Fill the Muffin Tin
I spoon the dough evenly into the greased muffin cups. I don't worry about smoothing them out; the rustic texture adds charm.
Bake to Golden Perfection
I bake in the preheated oven for about 12–15 minutes, or until the tops are golden brown. I keep an eye on them near the end for that perfect bake.
Serve and Enjoy
I let the biscuits cool slightly, then serve warm with a pat of butter, a drizzle of honey, or my favorite jam.

Servings and Timing

Servings: Makes 6–8 biscuits, depending on the size of the muffin cups used.
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: Approximately 25 minutes

Variations

Use cold butter for a flakier texture
If I prefer flakier, layered biscuits, I try using cold butter instead of softened. I cut it into small pieces and work it into the flour before adding the sour cream. This change gives a slightly different texture—more like traditional layered biscuits.
Make them cheesy
I fold in ½ cup of shredded cheese like sharp cheddar, gouda, or parmesan for an ultra-savory biscuit. Perfect for serving alongside soup or chili.
Add herbs or spices
For a more flavorful biscuit, I mix in a teaspoon of garlic powder, onion powder, dried thyme, rosemary, or chives.
Sweeten things up
When I want a biscuit that leans more toward dessert, I stir in 1 tablespoon of sugar and top with cinnamon butter or fruit preserves.
Shape-free simplicity
Because they bake in a muffin tin, there’s no need to roll, cut, or fuss. This method also helps the biscuits keep a uniform shape with less mess.
Try flavored butters
I serve my biscuits with honey butter, herb butter, or even a whipped cinnamon maple butter for an extra special touch.
Mini biscuit bites
I use a mini muffin pan for bite-sized biscuits—great for brunch tables or as party snacks. I reduce baking time accordingly.
Pair with dinner or brunch
These biscuits are just as good next to scrambled eggs as they are with pot roast or a bowl of stew. They’re endlessly versatile!

Storage/Reheating

How to store leftovers
I let the biscuits cool completely before storing. I keep them in an airtight container or resealable bag at room temperature for up to 2 days. If I prefer them warm, I just reheat before serving.
Refrigerator option
I can refrigerate the biscuits if my kitchen is especially warm or humid. They’ll stay fresh for up to 4–5 days. I reheat in a 300°F oven or microwave in short bursts.
Freezing baked biscuits
These biscuits freeze beautifully. Once cooled, I place them in a single layer on a baking sheet and freeze for 1–2 hours. Then I transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, I bake at 350°F for about 10 minutes or microwave until warm.

FAQs

What if I don’t have self-rising flour?

I can make my own by combining 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt.

Can I use margarine instead of butter?

While I can use margarine, I find that real butter provides the best flavor and texture for these biscuits.

Can I use low-fat sour cream?

I can, but I prefer full-fat sour cream for the best flavor and texture. Low-fat versions may result in slightly less tender biscuits.

How can I make these biscuits ahead of time?

I can prepare the dough ahead and refrigerate it for up to a day. When ready to bake, I let the dough come to room temperature, then proceed with baking.

Can I add mix-ins like sausage or bacon?

Absolutely! I love folding in cooked and crumbled sausage or bacon for a hearty variation.

Conclusion

These 3-ingredient sour cream biscuits are my go-to when I want something warm, buttery, and comforting without spending hours in the kitchen. Whether I’m pairing them with a cozy stew or enjoying them with jam for breakfast, they always hit the spot. I hope I enjoy making—and eating—them as much as I do.

3-Ingredient Sour Cream Biscuits: The Fluffiest Shortcut to Homemade Comfort

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6–8 biscuits
Category: Breads
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These 3-ingredient sour cream biscuits are incredibly simple, quick to prepare, and yield soft, buttery biscuits with a golden top and crisp edges. Perfect for any meal, from breakfast to dinner.

Ingredients

1 cup self-rising flour
½ cup butter, softened
½ cup sour cream

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Instructions

Preheat the oven to 400°F and lightly grease 6 to 8 cups of a standard muffin tin.
In a large bowl, mix the softened butter and sour cream until smooth and creamy.
Add the self-rising flour and stir until a thick, sticky dough forms.
Spoon the dough evenly into the prepared muffin cups without smoothing the tops.
Bake for 12–15 minutes or until the tops are golden brown.
Let the biscuits cool slightly and serve warm with your preferred toppings.