Sour Cream Shortcake Biscuits Recipe

Welcome…I hope your day is going great, that the sun is shining, and that it’s strawberry season where you are! If not you can file this recipe away on a Pinterest board, but I hope you can find some strawberries and try out these sour cream shortcake biscuits!

*This recipe was first published in 2014. It has been updated with new photographs and more information.

sour cream shortcake biscuits with strawberries

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Sour Cream Shortcake Biscuits

These sour cream shortcake biscuits are easy, quick, and they look beautiful. This recipe is from one of my favorite cookbooks called The Herbfarm Cookbook by Jerry Traunfeld. The dough goes together quickly, and has a shaggy texture. This is normal, so through trial and error, I have found that the easiest way to bake the shortcake dough is as a slab on a cookie sheet. 

sour cream shortcake biscuits dough in bowl

sour cream shortcake biscuits recipe fi

Sour Cream Shortcake Biscuits

Make these sour cream shortcake biscuits in no time! They are easy to mix up, there is no rolling, and they are delicious.
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5 from 3 votes
Servings: 7 biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 2 cup Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup Sugar
  • 4 Tablespoons butter chilled
  • 1 cup sour cream
  • 1/4 cup Milk

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl place the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
  • Cut in the butter with a pastry blender.
  • Stir in the sour cream and milk. Dough will be shaggy.
  • Put out onto cookie sheet and spread to about 1 inch thick.
  • Sprinkle with sugar and bake for 12 - 15 min. Watch closely at the end.
  • Should be lightly browned around the edges when done.
  • Cool slightly. Cut into biscuits and serve with fresh strawberries.

Notes

I used a 2 1/2 in. round biscuit cutter but you could make them any size or shape.
For a more rustic dessert, just break the shortcake into pieces and place in serving bowls. Top with fresh strawberries and whipped cream.
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It’s best to let the baked shortcake cool slightly before cutting out the biscuits. By carefully placing the 2 1/2 inch round biscuit cutter, I get 8 biscuits from this recipe. This number will vary slightly depending how thick or thin you roll your dough. Make sure to place the biscuit cutter as close to the slab edges as possible. 

sour cream shortcake biscuits dough rolled out

One of the best things about this sour cream shortcake biscuits recipe is snacking on the left-over pieces of shortcake after the biscuits are baked and cut. They are so good! I place them in a resealable bag, and eat them for breakfast! As I said in the recipe, in place of using a biscuit cutter, the shortcake can be broken up right into serving bowls. It’s a more rustic presentation, but equally as good.

bowl of strawberries with biscuits

I made these and took them over to my dad on Father’s Day. They were easy to pack up, and make a good dessert to take to a party or family gathering. After all, who doesn’t like strawberry shortcake? This recipe could be easily doubled…just spread the dough to the edges of the cookie sheet. (I used this cookie sheet.) The sprinkling of sugar on top of the dough before it is baked adds just the right amount of sweetness. If you wanted to use these biscuits as bread, and not as a dessert, just leave off the sugar. 

strawberry shortcake on plates with whipped cream

If you give this recipe a try, and love it, I invite you back to leave a comment and a 5 star review. It would help me a great deal, and would be so appreciated!

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20 Comments

  1. Pam bainbridge says:

    I baked it free form sort of squarish and cult into squares. It keeps beautifully in an air tight container at room temperature. Moist and delicious! My new go to short cake recipe!

  2. do you snack on the raw dough pieces or bake them first?

    1. Ann Drake says:

      Hi Veronica! I should have been more specific. I snack on the baked, left-over pieces after the rounds are cut out. I’ll go back and explain that a little better. Thank you!

  3. Do I sprinkle just a small amount of sugar on top prior to baking? I must be overthinking this…

    1. Ann Drake says:

      Yes…just fill a spoon and start sprinkling!

  4. Just made them and cut the strawberries! Dessert coming up. So easy and just delicious.
    Thank you❤️

  5. Looks wonderful. I cannot wait to try these.

  6. Margaret Miller says:

    If you didn’t have soured cream, could you use plain yoghurt instead?

    1. Ann Drake says:

      HI Margaret…yes I think so, however I have never tried it. If you give it a shot, let us know how it turns out!

  7. This looks so good. With strawberry season fast approaching, it is so nice to have a quick and easy recipe on hand!

  8. Shirley@housepitality designs says:

    Looks fantastic Ann….Have a wonderful weekend and Happy Mother’s Day!!!

  9. mila bassett@mila's milieu says:

    I LOVE the idea of baking it in a cookie sheet! I think I would just cut them in squares to use up all the baked dough. Who said a strawberry shortcake has to be round? ;)

    Thanks for mentioning the book, Ann. I am also a huge fan of cooking with fresh herbs. I always have parsley, cilantro and dill in the fridge. They make a big difference. I am going to try growing my own this summer.

  10. I can’t wait to try out this recipe as I just bought some raspberries. And these shortcake biscuits look far better than the ones I use to make!

    Thanks Ann!

  11. Yvonne @ StoneGable says:

    Ann, I adore strawberry shortcake! I’ll definitely be trying them… anything with sour cream in it is my cup of tea!!!

  12. It’s 90 degrees here in the Raleigh, NC area……so I won’t be baking anything. Actually planning on cold chicken, etc. for dinner. The recipe looks pretty easy, so I’ll pin it and save it for a cooler day. Always good to hear from you with great ideas.

    1. Hey, I am Carol from Raleigh too!! Small world….and yes, the 90 degree heat here is a bit much today! But my hubby just walked in the door with strawberries from Vollmer Farms so I am giving in and baking these little shortcake babies for a special treat..and planning a special breakfast treat like Ann suggested with the odd pieces!

  13. I just weeded my strawberry patch this morning, no strawberries yet but nice green plants. I will give your recipe a try once they start coming on.

  14. Ann, to celebrate our first day of 80 degrees here in Ohio, I am preparing your recipe and loading my bowl with strawberries and lots of whipped cream. Yes, winter took its toll on my For-get-me-nots. I will be adding new plants. I am pleased my Bleeding Hearts plant is doing well.

    1. Can’t wait to try these ! I have some frozen raspberries..this will be dessert tonight and I have all on hand.
      Since I am in up upstate NY and it snowed yesterday,I’ll look forward to a sunny summary dessert. Thanks