3 Ingredient Sour Cream Biscuits – Simple Ingredient Southern Cooking – Old Fashioned Country Recipes – Collard Valley Cooks – Easy Biscuit Recipes
These 3 Ingredient Sour Cream Biscuits are the best biscuits I have ever tasted! They are soft and fluffy with a wonderful flavor. They are better than all of my other biscuit recipes. If you can not get buttermilk, this is the recipe for you! A recipe is not enough to gain the inside scoops and tips that you need to learn how to cook. Join me today and experience what it is like to cook in a Country kitchen. Gain knowledge and skills that only our mama’s had, and you will see the results when your family brags about your southern cooking! This recipe can not be found in our Cookbooks. It is listed at the bottom of this post and is printable from our website here:
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Tammy Nichols is on a mission to teach YOU how to cook just like her mama did! She enjoys being in the kitchen bringing you everyday dishes like her mama, granny, and maw maw made. No fancy ingredients, just good old southern cooking. Tammy grew up on Collard Valley Road in Cedartown – Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the Georgia School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!

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Sour Cream Biscuits
2 CUPS SELF-RISING WHITE LILY FLOUR 16 OZ. SOUR CREAM 1/2 CUP (1 STICK) SALTED BUTTER (ROOM TEMP)
Combine flour with butter with a blending fork until butter is about pea size. Add sour cream and
mix until all flour is incorporated into dough.
Using a sifter, sift self-rising flour out onto counter. Put dough out on counter and fold dough
at least 10-12 times add flour as needed to
incorporate a little more flour into dough. Cut
biscuits out with a biscuit cutter and place close together in a well-greased (with shortening) brownie pan.
Pan size: 9×9 or 7×11 Alum. Baking pan
Bake: 450 degrees until golden brown (about 15- 20 minutes)
These biscuits are very soft and delicious. They
taste a lot like a buttermilk biscuit without having to use buttermilk. This is great if you live in an area
that doesn’t have buttermilk available.
“After making these biscuits, they are my
FAVORITE biscuit!” Tammy

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