3-Ingredient Southern Sour Cream Drop Biscuits Recipe
These 3 ingredient biscuits are my favorite Southern girl shortcut--no rolling, no messy flour, no biscuit cutter. Just stir, scoop, and bake. In about 30 minutes, you’ll have tender, buttery biscuits with perfectly golden edges that taste like you worked a whole lot harder than you actually did.
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Servings: 12 biscuits
Equipment
- dry measuring cups
- large bowl
- 12-cup muffin pan
- ice cream scoop
- fork or pastry blender
Ingredients
- 2 cups self-rising flour
- 1 cup salted butter, softened (2 sticks)
- 1½ cups sour cream
Instructions
- Preheat the oven to 400°F. Coat a 12-cup muffin pan with nonstick cooking spray. Set aside.
- Combine the flour and butter in a large bowl. Using a fork, pastry cutter, or your fingers, cut the butter into small pieces and mix into the flour until the mixture resembles coarse sand.
- Add the sour cream and mix just until a dough is formed.
- Use an ice cream scooper to divide the dough evenly between the muffin cups in the prepared muffin tin.
- Bake for 20 to 22 minutes, or until the biscuits are cooked through and golden brown. Remove from the muffin tin and serve warm.