Butter Biscuits

12 servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
5.0/5 (1)
Butter Biscuits
A basic, perfect biscuit made with just three ingredients—self-rising flour, real butter, and sour cream. These tender, flaky biscuits come together quickly and bake up golden in muffin tins for consistently sized portions.

Ingredients

12 servings
  • 2 cups self-rising flour
  • 2 sticks real butter (do not substitute)
  • 8 ounces sour cream

Step-by-Step Instructions

  1. Preheat oven to 400°F. Spray a 12-cup muffin pan with cooking spray.
  2. Cream butter and sour cream together with mixer until well blended.
  3. Stir in 2 cups flour (the cook for this recipe recommends King Arthur Flour). Do not mix any more than necessary to avoid tough biscuits.
  4. Spoon equal amounts into 12 muffin cups. Do not handle dough or pat down—just drop the dough in gently.
  5. Bake in 400°F oven for 15-20 minutes until golden brown on top.

Common Problems and Solutions

Q: Why are my biscuits tough instead of tender?

A: Overmixing is the culprit. Once you add the flour, stir just until combined. Also, don't handle or pat down the dough in the muffin cups—the less you work it, the more tender the biscuits will be.

Q: Can I use margarine instead of butter?

A: The recipe specifically says not to substitute the butter. Real butter provides the flavor and texture that makes these biscuits special. Margarine has more water content and won't give the same results.

Tips and Techniques

For mini appetizer biscuits, use a mini muffin pan and reduce baking time to 10-12 minutes. These are great for serving with jam, honey butter, or as a base for small sandwiches.

Ingredient Substitutions

  • self-rising flour: 2 cups all-purpose flour plus 3 teaspoons baking powder and 1 teaspoon salt
  • sour cream: plain full-fat Greek yogurt

Equipment Needed

  • 12-cup muffin pan
  • Electric mixer (hand mixer or stand mixer)
  • Cooking spray (such as Pam)