Paula Deen Sour Cream Biscuits

Paula Deen Sour Cream Biscuits are made with self-rising flour, melted butter, and sour cream. This easy Sour Cream Biscuit recipe creates a delicious breakfast or snack that takes about 15 minutes to prepare and can serve up to 12 people.

Ingredients Needed:

• 2 cups self-rising flour
• 2 sticks butter, melted
• 1 cup sour cream

How To Make This Sour Cream Biscuits:

1. Preheat and Grease: Preheat your oven to 400°F and grease miniature muffin pans well to prevent sticking.
2. Mix the Flour and Butter: In a large bowl, mix the self-rising flour with the melted butter until it forms a smooth mixture.
3. Add Sour Cream: Stir in the sour cream and blend well until the batter is evenly mixed and smooth.
4. Fill the Muffin Pans: Spoon the batter into the greased miniature muffin pans, filling each about ¾ full.
5. Bake Until Golden: Bake for 8 to 10 minutes, or until the biscuits are golden brown on top. Check at 8 minutes to ensure they don’t overbake.

Recipe Tips

• Use Self-Rising Flour: Self-rising flour already contains baking powder and salt, so there’s no need to add extra.
• Melt the Butter Properly: Make sure the butter is fully melted and slightly cooled before mixing to get the right texture.
• Blend Sour Cream Thoroughly: Ensure the sour cream is well-mixed with the flour and butter to avoid any lumps in the batter.
• Grease the Pan Well: Grease the muffin pans generously to prevent the biscuits from sticking.

How To Store & Reheat Leftovers

Storing in the Fridge: Store biscuits in an airtight container for up to 3 days.

Freezing: You can freeze the biscuits for up to 2 months. Thaw them overnight in the fridge.

Reheating: Reheat in the oven at 350°F for 5-7 minutes until warm.

Nutrition Facts

• Calories: 180
• Total Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 12g
• Dietary Fiber: 0g
• Sugar: 1g
• Protein: 2g
• Cholesterol: 35mg
• Sodium: 220mg

Try More Paula Deen Recipes:

• Biscuits And Gravy
• Paula Deen Buttermilk Biscuits
• Paula Deen Baked Mac And Cheese
• Paula Deen Corn Casserole

Paula Deen Sour Cream Biscuits

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: S Sour Cream Biscuits

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:12 servingsCalories:180 kcal Best Season:Suitable throughout the year

Description

Paula Deen Sour Cream Biscuits are made with self-rising flour, melted butter, and sour cream. This easy Sour Cream Biscuit recipe creates a delicious breakfast or snack that takes about 15 minutes to prepare and can serve up to 12 people.

Ingredients

• 2 cups self-rising flour
• 2 sticks butter, melted
• 1 cup sour cream

Instructions

1. Preheat and Grease: Preheat your oven to 400°F and grease miniature muffin pans well to prevent sticking.
2. Mix the Flour and Butter: In a large bowl, mix the self-rising flour with the melted butter until it forms a smooth mixture.
3. Add Sour Cream: Stir in the sour cream and blend well until the batter is evenly mixed and smooth.
4. Fill the Muffin Pans: Spoon the batter into the greased miniature muffin pans, filling each about ¾ full.
5. Bake Until Golden: Bake for 8 to 10 minutes, or until the biscuits are golden brown on top. Check at 8 minutes to ensure they don’t overbake.

Notes

• Use Self-Rising Flour: Self-rising flour already contains baking powder and salt, so there’s no need to add extra.
• Melt the Butter Properly: Make sure the butter is fully melted and slightly cooled before mixing to get the right texture.
• Blend Sour Cream Thoroughly: Ensure the sour cream is well-mixed with the flour and butter to avoid any lumps in the batter.
• Grease the Pan Well: Grease the muffin pans generously to prevent the biscuits from sticking.

Keywords:Paula Deen Sour Cream Biscuits