Recipe By KatieTries2Cook
Published Nov 26th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 6 biscuits Calories 340.1

Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or crumbly. There’s nothing dusty or bland about these beautiful Southern cream biscuits!

Recipe Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 6 tablespoons cold salted butter, cubed
  • ½ cup whole milk
  • ½ cup heavy whipping cream
  • 1 tablespoon sour cream

Cooking Directions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
  3. 3 Pour milk, cream, and sour cream into the dry mixture in the food processor and pulse until it just comes together and forms a ball, 4 to 5 times. Do not overmix!
  4. 4 Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
  5. 5 Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
  6. 6 Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
  7. 7 Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

Nutrition Facts

  • Calories 340.1
  • Carbohydrate 33.8 g
  • Cholesterol 60.8 mg
  • Fat 20.4 g
  • Fiber 1.1 g
  • Protein 5.6 g
  • Saturated Fat 12.6 g
  • Sodium 613.2 mg
  • Sugar 1.1 g

Chef's Notes

Work with cold ingredients; You can use 2% milk instead of whole milk; Using a food processor will help guarantee that you don't overwork the dough, which is absolutely crucial to the tenderness of your biscuits; For softer biscuits, place the dough squares close together on your parchment-lined baking sheet. They will touch as they rise, but you'll be able to easily break them apart. If you like a crunchy biscuit then place them far away from each other so that all sides get crispy.
Learn how to make a Cream Biscuits recipe
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I share several tips and techniques in this video to help you make perfect biscuits However the best advice I can give you is tonbsp


  1. Mighty fine tasting
  2. Made this recipe as is and came out excellent. I used a pastry cutter/blender to mix the dough until sticky and then proceeded to use the letter/turn method. I folded the rectangle into 3rds like a letter. Rolled with a pin lightly keeping the rectangle shape. Turned 90 degrees. Folded like a letter one more - Read more ...
  3. Delicious - moist and fluffy. Easy to make. Loved it
  4. Made it!! Tried using Rice flour. Turned out great and flakey. Yummy
  5. The recipe is great! The biscuits came out delicious. The only thing was about adding the milk, cream and sour cream. Not hard to figure out, but someone who has never made anything before may not. Just adds some unnecessary confusion. Buttery, flakey and delicious, though!
  6. Perfect Southern Biscuits!!! Crispy around edges moist and tender in the middle, beautiful aroma and baked color!
  7. Very easy recipe to make. I have made it twice already. I used greek yogurt instead of sour cream.
  8. This was an easy recipe to make; very similar to one I normally use. As published, this would confuse people as the recipe does not state when to add in the milk, cream and sour cream. Thus only 4 stars. Also it did not need quite as much salt. A small bit less would be - Read more ...
  9. These are beautifully flaky biscuits with wonderful texture and flavor. I used kosher salt, personal preference. I cut the butter into pieces and put them in the freezer for a bit before I pulsed the butter into the flour mixture, and then added the wet ingredients. Do not overwork the mixture for best results. It - Read more ...

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