Paula Deen Sour Cream Butter Biscuits

Paula Deen Sour Cream Butter Biscuits need just three ingredients and bake in under 10 minutes. Self-rising flour, melted butter, and sour cream come together in miniature muffin pans for small, golden bites. Set these out at a church supper or Sunday dinner and watch them disappear.

The melted butter is what sets this recipe apart. Most biscuit recipes call for cutting cold butter into the flour for flaky layers. Paula melts it instead, which gives the biscuit a dense, rich crumb closer to a savory muffin. That texture holds up next to soups and stews without falling apart on the plate.

Don't overmix the batter. Stir just until the sour cream blends in, then spoon it into well-greased miniature muffin pans. Pull them out the second they go golden on top. They firm up fast as they cool.

Paula Deen Sour Cream Butter Biscuits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

125

kcal

Tender, bite-sized biscuits made by folding sour cream into melted butter and self-rising flour, then baked in miniature muffin pans at 400 degrees until golden brown.

Ingredients

• 2 cups self rising flour
  

• 2 stick Butter, melted
  

• 1 cup Sour cream

Directions

• Preheat: Preheat the oven to 400 degrees F. Grease miniature muffin pans.
• Mix and bake: Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

Tools for this recipe

• Wilton 24-cup mini muffin pan, OXO medium cookie scoop, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular muffin pans instead of miniature ones?

You can, but the bake time will need to go up to about 12 to 15 minutes. Keep an eye on them after 12 minutes. Regular-sized portions come out heavier because the batter is so rich, so mini pans give you a lighter, easier bite.

How do I store leftover biscuits?

Keep them in an airtight container at room temperature for up to two days. After that, they dry out. Reheat in a 350-degree oven for 3 to 4 minutes to bring the texture back.

Can I make the batter ahead of time?

Mix it and refrigerate for a few hours if you need to, but don't let it sit overnight. The self-rising flour starts reacting once it gets wet, and you'll lose some of the rise. Best results come from mixing and baking right away.

Why does the recipe use melted butter instead of cold?

Cold butter creates flaky layers, but melted butter gives a denser, richer crumb. That's what makes these biscuits more like a buttery puff than a traditional Southern biscuit. The sour cream adds tang and moisture to balance all that butter.

Do I need to sift the self-rising flour first?

No. Measure it, add the melted butter, and stir in the sour cream. The batter is forgiving enough that it comes together without sifting. Just don't overmix it.