Crispy on the bottom and fluffy as a cloud on the inside, these quick and easy homemade sour cream biscuits are absolute perfection!
Every Thanksgiving and Christmas Morning (while still in my PJs), I dust off my chive and sour cream biscuits recipe by popular demand, and get to baking.
Fluffy as a cloud on the inside with little golden crisp edges to die for, I swear on my saffron you guys, I could charge for these at the dinner table. But since you know, I make them on Thanksgiving, I feel it would be kind of weird hehe!
Made simply with organic all purpose flour, a little baking soda, baking powder, extra cold butter, sour cream and heavy cream. Without yeast, eggs or any shortening.
The secret lies in all that rich, good stuff!
I know you guys, but we are making homemade sour cream biscuits for the holidays, not a salad. Twice a year we don’t count the calories. Just use wholesome organic dairy products and all will be well in the world!
Plus I loaded them with green fresh chives, because you know sour cream and chives are a thing 😉
So if you want the ultimate sour cream biscuits, this is how to make them!
What to serve them with:
Note worthy: Lately I’ve been baking these sour cream biscuits in my cast iron skillet or griddle, and I find it really gives them that extra crispy bottom that we love so much. So If you want homemade biscuits like grandma used to make, go for the cast iron.
Crispy on the bottom and fluffy as a cloud on the inside, these sour cream biscuits are absolute perfection.
- 2 c all purpose flour + more for dusting
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 tbs sour cream organic
- 1 1/2 c heavy cream organic
- 3 tbs salted cold butter grated
- 4 tbs fresh chives snipped
Heat up your oven to 425F degrees.
In a large bowl whisk in the dry ingredients then grate in the butter, then mix in quickly with your fingers.
Whisk the sour cream, heavy cream & chives together then fold them into the dry ingredients to form a soft dough, making sure everything is incorporated without over mixing.
Knead the dough just enough to make it hold together ( about 30 seconds ) then roll it out into 3/4 inch sheet and cut out 12 rounds with your biscuit cutter. Try your best not to twist the biscuit cutter, instead press on straight. Otherwise by twisting it, you risk sealing the sides of the biscuits and they won't fluff up as nicely.
Line a stainless steel cookie sheet with parchment paper and arrange the cold biscuits on it. Bake in the preheated oven for 15-18 min until golden brown on top. Cool on a cooling rack and serve with butter.
- When cutting the dough with the biscuit cutter Do Not Twist the cutter, because it seals the edges and your biscuits won’t grow and puff up as they should.
- Experiments with caraway seeds instead of chives, they make a lovely addition.