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Adapted from Paula Deen's Sour Cream Biscuit recipe

2 cups White Lily self-rising flour

2 sticks butter, softened - YES, that is correct

1 cup sour cream

Blend softened butter into self rising flour with your fingers or a fork until the consistency is sandy. Get very even, making sure there are no big lumps. Stir in sour cream until uniformly blended.

Roll out, coating surface in regular flour as needed. Cut with a small (1 1/4" or smaller) biscuit cutter. Place on cookie sheet so that sides are BARELY touching. These are so soft that you need more of the sides exposed to heat than with other biscuits. 

This dough has so much fat that you don't have to worry too much about developing gluten, especially if you use White Lily. You can re-roll and cut without degrading the quality.

Cook at 375 until browned - 12 minutes is a guideline but it will depend on the size of your biscuits.


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