Easy Potato-Sour Cream Biscuits

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Introducing this delightful Potato-Sour Cream Biscuits recipe, crafted with the home cook in mind. These biscuits offer a delectable twist on the classic, boasting a tender, melt-in-your-mouth texture that will leave your taste buds singing with joy.

What sets our Potato-Sour Cream Biscuits apart is the magic of sour cream. We’ve replaced the conventional cream and added buttermilk with this tangy wonder, infusing the biscuits with a rich, creamy texture and a delightful hint of acidity. The result? Biscuits that are unbelievably light, fluffy, and oh-so-tender.

But it’s not just about texture – these biscuits are bursting with fantastic buttery flavor. Each bite is a perfect balance of richness and tang, making them a delightful addition to any meal. Check out these great baking trays.

The best part? You don’t have to wait long to savor their deliciousness. These biscuits are at their absolute finest when they emerge warm and fresh from your oven, filling your kitchen with an irresistible aroma.

With this recipe, you’ll be able to create a batch of Potato-Sour Cream Biscuits that will elevate your home-cooked meals and leave your loved ones asking for more. So, roll up your sleeves, preheat your oven, and get ready to experience the simple joy of baking these wonderful biscuits.

Not what you are looking for? Try these other bread recipes: English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread.


Potato-Sour Cream Biscuits

Potato-Sour Cream Biscuits

A perfect Potato-Sour Cream Biscuits recipe. The touch of sour cream in the dough, adds a melt-in-your mouth tasty texture to our Potato-Sour Cream Biscuits, that makes them all the more decadent.

  • Author: My Recipes
  • Prep Time: :20
  • Cook Time: :15
  • Total Time: :35
  • Yield: 15 1x
  • Category: Side Dish
  • Method: Baked


  • 8 ounces cubed peeled Yukon gold potato
  • 1/2 cup low-fat buttermilk
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons butter, cut into small pieces
  • 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Cooking spray


  1. Preheat oven to 450°.
  2. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; mash with a potato masher until smooth.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl. Add potato mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 15 biscuits. Place biscuits 2 inches apart on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until lightly browned. Serve warm.
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