Warm, tender, buttery, flakey Sour Cream Biscuits with cheddar cheese and bacon are simple, quick, and are made with things you probably have in your fridge and pantry right now. Try them. You won’t be disappointed!
Let's get started!
Jump to:
Pull Up A Chair and Let's Chat!
A good biscuit is hard to beat. These sour cream biscuits are buttery and wonderful and these are chockfull of bacon and cheese, too!
If you don't think you're a baker, this recipe will prove you wrong. It's just a simple mix of basic ingredients and a quick trip in the oven is all it takes. You're people will think you're a genius after you serve these! And, you are! You, genius, you!
I make sour cream biscuits to dunk in soups and chowders and as a savory breakfast option. My kids request them all the time! They're also perfect on a brunch table or for a comforting after school snack. You just cannot go wrong!
Buy Now → A Word About Butter: A Pro Tip
Before we begin, let’s talk biscuit butter. One of the absolute best ways to ensure a flaky biscuit is to make sure your butter is super cold. What I love to do is freeze the butter and then grate it with a box grater or rotary cheese grater or run it through a food processor. After grating, store it in the freezer or fridge until you’re ready to use it. This makes mixing it in a breeze and eliminates any unnecessary melting.
I also recommend using a good quality, salted butter. Never in the history of ever have I met a salted butter that I thought was too salty (and I'm not a huge fan of over salted things). While you should always use what you prefer, the salted butter just enhances the flavor of these sour cream biscuits. It's definitely what I prefer!
Variations and Substitutions
You do not have to add the bacon or cheese to this sour cream biscuits recipe. They're wonderful with and wonderful without add-ins.
Experiment with the protein and cheese options. For the protein, ham or salami would be awesome. The cheese could be anything from shredded pepper jack to Swiss. Use your favorite and what you have on hand. Whatever add-ins you use, just make sure they're pretty dry.
I've made these with a little sautéed jalapeño folded in the with bacon and cheese. It's absolutely heavenly if you like a little heat!
Buy Now → 
Tips and Tricks
Use very, very cold butter. This is the best way to ensure the biscuits rise properly.
I almost exclusively use a salted butter. Never have I ever come across any I thought was too salty. This is what I recommend and prefer for the best flavor.
Take your time and don't worry about how shaggy the dough is initially.
Don't skip the flaky sea salt and fresh ground pepper on top. It adds texture and awesome flavor to these sour cream biscuits.
I aim for a dough rectangle about 10 inches by 8 inches or so. This does not have to be perfect. In general, I'll get about 12 biscuits. Sometimes I make them smaller and go for 16.
Use a pastry or bench scraper. If you don't have one, I highly recommend getting one. They're very affordable and you'll find yourself using it all the time.
Be gentle when transferring the biscuit squares to the baking sheet. While they are definitely more formed at this point, they're still a bit delicate.
Sour Cream Biscuits Recipe
Ingredients
- 2½ cups all purpose flour
- 2 teaspoon kosher salt
- 1¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tsp fresh ground black pepper
- 10 tablespoon butter, grated and frozen
- 1 cup cheddar cheese, grated
- 5 pieces bacon, crumbled
- ¼ cup chives, finely diced or green onion tops
- 1 cup sour cream
- ¼ cup heavy cream
- 2 tbsp butter, melted for brushing
- maldon salt and extra pepper, for topping
Instructions
- In a large mixing bowl, combine dry ingredients.
- Add cheese, green onions, bacon, and butter to dry ingredients. Use a fork to lightly incorporate.
- Make a well in the middle of your flour mixture. Add sour cream and heavy cream into the well. Mix until the dough just comes together. Dump out onto very lightly floured surface. It will be very loose and shaggy. Don't worry!
- Form dough into a rectangle, about 10 inches by 6 inches. The dough will be loose. It's ok. The folding we will do will fix this. Keep calm. Carry on.
- Using the pastry scraper for leverage, slide it under the dough fold the rectangle over on itself by thirds. Form the dough back into a rectangle and repeat the folding stage 2-3 more times. Press down each time you do this. This will help the dough come together and build layers for the biscuit.
- Cut final rectangle into 12 squares with the pastry scraper and carefully place on a parchment lined baking sheet. Brush with melted butter. Sprinkle with flaky salt and fresh ground pepper.
- Bake at 425° for about 20 minutes or until golden. Enjoy with as much extra butter as you please!
Notes
Nutrition
Serving Ideas
Sour cream biscuits are delicious all by themselves. However, if you need ideas on how and where to serve them, I got you!
With soups, stews, and even chili - These handheld beauties are amazing with something as simple as homemade chicken noodle soup or as hearty as my beef chili!
As a wonderfully savory breakfast alongside a simple scrambled egg.
On a brunch table with friends and family during the holidays.
Storage and Reheating Instructions
- If stored, correctly these sour cream biscuits will stay good in the fridge for up to 3 days. Good luck on any lasting that long!
- I prefer to keep mine in the fridge, covered with plastic wrap for the best result.
- You can also freeze these biscuits. They will stay good up to 3 months if stored in an air-tight container in the freezer.
- To reheat, cover with a damp paper towel and microwave for 15-20 seconds.
Frequently Asked Questions
How big does the dough rectangle need to be?
It's up to you! In general, I aim for a about a 10 inch by 6 inch rectangle and I get about 12 biscuits. If you want a thicker biscuit, go for a 8 inch by 4 inch rectangle and you'll get about 8 biscuits. Just remember, the thicker biscuits may need an additional minute or two in the oven.
My dough is so shaggy. Is there something wrong?
No! It's going to be very loose and very shaggy after the initial mixing. During the layer building/folding steps, the dough will start to come together. Take your time and press the layers. You got this!
Thank you!
I am so incredibly happy that you are here! I hope you try my Sour Cream Biscuits recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok! I love seeing all of your masterpieces!
I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Happy Cooking!
-Rufus
Other Recipes You'll Love
Savory Monkey Bread - This is a wonderfully savory and super simple bread recipe that's perfect for a crowd. Using store bought frozen yeast dough, you'll end up with a buttery, cheesy pull apart bread that will disappear in no time!
Olive Cheese Bread - This is a ooey-gooey, cheesy masterpiece that is so quick and easy to make. It's almost pizza-like and it's the perfect addition to any meal!
Chicken Pot Pie Soup - If a soup recipe and a biscuit recipe were meant to be together it's these sour cream biscuits and this amazing soup. It's creamy and comforting and so easy. Dunk a biscuit in it and dinner it done!
Manhattan Clam Chowder - Another wonderfully comforting and cozy soup that would be perfect with some flaky, buttery sour cream biscuits. The broth is rich and creamy, but the tomato comes through and makes this quick and easy soup just divine!
Staci O says
made a whole batch on Saturday morning and they did not survive the weekend! huge hit with the whole fam! mmmmm!