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Mile-High No-Fail Sour Cream Biscuits

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Day three of our homemade from scratch chicken dinner and next up on the menu is homemade biscuits! These scrumptious little gems rise beautifully, and are made from sour cream to make them light and tender!

If you’ve never made homemade biscuits because you’re intimidated, or you made a failed batch, well no need to be any longer. This is an easy, no-fail recipe, and I’ll give you all of the simple insructions and tips you’ll need to make them perfect every single time!

Mine usually come out just a little taller, but here’s your first tip…make sure you use fresh baking powder. Mine hasn’t expired, but I am down to the last of the can and I think it has lost some of it’s oomph! Though they weren’t quite as high as they normally are, they were still a nice tall biscuit, flaky and tender, and immensely enjoyed!

So see, these truly are “no-fail” biscuits!

I even accidentally over-baked them just a tad when I had my back turned and was elbow deep in catching up some dishes, and they were just as good, if not better, than ever. You really can’t mess these up.

The main important tips to know are to make sure your ingredients are fresh, don’t over-handle the dough, keep the dough thick, use a sharp biscuit cutter never a drinking glass, and “resist the twist”!!!!

If you use a dull glass or twist the cutter you seal the edges and the dough can’t rise or will rise sideways like a “slinky”!

Always, always, always use a sharp biscuit cutter and press straight down. You can slide it away a little from the dough to remove the cut piece, but never, never, never twist the cutter back and forth.

So gather everything you need first, and check expiration dates! Use a whisk to mix the dry ingredients extremely well to evenly distribute the leavenings (baking powder and baking soda), and salt. 




Add sour cream in small spoonfuls and drizzle with oil. Stir immediately with a large mixing spoon so oil doesn’t oddly “set” in the flour. 




Plop dough onto well-floured surface and knead 8 times only. You never want to over-handle the dough. Roll very thick, about 1″ thick, and cut out biscuits with a very sharp biscuit cutter. DO NOT TWIST the dough!

“Resist the twist!” is what I was taught! As I said, it seals the edges and won’t be able to rise properly. Bunch up rest of dough and cut a few more. Pitch the last little bits. 




Place cut biscuits onto sprayed cookie sheet. I like to use my old pizza pan lined with foil then sprayed with butter-flavored Crisco. Dot tops with about 2 Tbl. very soft butter. Gently smooth with a knife or your finger. (Sometimes our hands are our best tools!) 




Then just pop into a hot, 425º oven and bake until golden! 




Have you eyed the one you want? Go ahead! Reach in and grab it while it’s still warm! And there’s plenty of butter, assorted jams, and lots of honey to go around, too!




Hope you’re enjoying this week as much as I am, and that you come back to visit tomorrow! Next up on the menu will be the best county fried chicken you’ve ever tasted! Have a fantastic day all!!  






Mile-High No-Fail Sour Cream Biscuits
Yield: 8 - 10 biscuits

Mile-High No-Fail Sour Cream Biscuits


  • 2 cups flour
  • 2 Tbl. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 cups sour cream, do not sub light
  • 1 Tbl. + 1 tsp. canola or vegetable oil
  • 4 Tbl. soft butter, divided (half before baking, half after)


  • In medium-sized bowl, whisk first 4 ingredients until very well mixed.
  • Add sour cream in spoonfuls on top, add oil and immediately stir to mix until all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl.
  • Remove ball of dough, and knead 8 times on a nicely floured surface. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin.
  • Cut out 5-6 biscuits with a sharp biscuit cutter pressing straight down and do not twist!! Get 3 - 4 more out of the last of the dough, (bunch it back together, knead it just a bit, pat or roll it and cut), making 8 - 10 total. Pitch any last little tidbit left.
  • I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Crisco. But a cookie sheet will work just fine.
  • Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so.
  • Bake in hot, preheated 425º oven for 15-17 minutes (ovens vary) or until golden brown on top. Remove from oven and butter tops again with other half of butter.
  • Serve warm with more butter and homemade jam or real honey.


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    Saturday 6th of August 2022

    I made a double batch and they turned out great! Hubby had 2 fresh out of the oven with butter and honey. He couldn't wait until the chicken and gravy was done! I have made a lot of different biscuits, these are our favs. Thanks so much.


    Thursday 29th of February 2024


    I’ve been hesitant; sound like a lot of baking powder unless I’m reading it wrong. 2 Tablespoons?


    Saturday 14th of September 2019

    I’ve tried for years to make good biscuits and had resolved myself to purchasing. Tried these one last time and.... I can make biscuits! I followed the directions exactly and even purchased a new biscuit cutter. 10/10 will use recipe forever! Thank you so much!


    Friday 1st of February 2019

    Just making my way through some of your blogs/recipes, Kelly, and I want to thank you for the charmingly delightful blog with your country gravy pork chops. I smiled and agreed with you all the way through it. Yes, I’ve printed some recipes to use very soon. Thank you for being a real person with excellent clarity of expression about things that have gone “silly” in our world today.


    Friday 4th of August 2017

    Hello from South Africa I normally use full cream Greek yogurt which is very thick, instead of sour cream, in gravies and sauces. Will your buiscuits (which look like scones) turn out the same if I use the yogurt? I guess I'll have to try.

    Brandon J. Li

    Monday 11th of December 2017

    As long as your Greek yogurt is the Real Deal (meaning well drained and not runny because of excessive whey) they will come out fantastic. Since we live on a working dairy and egg farm and make all of our own homemade Greek yogurt (and buttermilk, many cheeses like ricotta and mozzarella, etc.) we always use it in place of sour cream.

    As far as the recipe goes my family from the North and South (not to mention East and West) strongly suggested that we add this excellent recipe to our favorite biscuit recipes.

    Pssst........Make sure that everyone tries Kelly's Fantastic Fried Chicken (KFFC) too :-)

    Tami Palmer

    Tuesday 10th of January 2017

    Excellent recipe, thank you! This recipe is definitely "no fail" because if there was a chance of failing it would have happened to me! LOL .. don't get me wrong I can cook and bake very well but homemade biscuits just never been something that turned out well for me! They were so good!


    Sunday 22nd of January 2017

    Awww, you are so very welcome, Tami!! A LOT of people have trouble with biscuits! So don't feel bad! This is the only one that truly works every time for me! My hubby about INHALES them!! :D

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