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Tangy Sour Cream Buttermilk-Style Biscuits
Tangy Sour Cream Buttermilk-Style Biscuits bake up tender with a soft, fluffy crumb and a gentle tang from rich sour cream. Their delicate texture makes them perfect alongside soups and stews, or split and slathered with butter and jam for breakfast. Serve warm to enjoy the light interior and golden edges at their best.
- Prep10 mins
- Cook12 mins
- Serves12
- DifficultyEasy
- 1
Combine the flour, salt, baking soda, and baking powder. Add the sour cream and stir until a soft dough forms. Add more water if needed.
- 2
Using well-floured hands, shape the dough into round biscuit forms.
- 3
Bake at 450 degrees F (230 degrees C) for 12 minutes.
- Calories 108.25 kcal Moderate
- Protein 2.6 g Low Source
- Carbs 16.94 g Moderate
- Total Fat 2.54 g Low Source
- Saturated Fat 1.78 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 10.2 mg Low Source
- Sodium 105.02 mg Low Source
- Fiber 0.71 g Low Source
- Sugar 0.63 g Low Source
- Added Sugar 0.08 g Low Source
- Calcium 67.7 mg Low Source
- Iron 1.15 mg Low Source
- Potassium 22.08 mg Low Source
- Vitamin A 0.27 mcg_rae Low Source
- Vitamin C 0.01 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten