Bisquick sour cream biscuits

"Easy, childhood favorite. My Mom made these several times a week during my childhood. Makes 12 muffins."
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Ready In:




  • Preheat oven to 350.
  • Mix all ingredients together.
  • Pour into ungreased muffin cups about 2/3 full.
  • Bake for 15-20 minutes.

Questions & Replies

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  1. Wonderful! I was on the lookout for a biscuit recipe that didn't require milk because I didn't have time to go buy it. How fortunate that I found this recipe! I halved it and made 12 small muffins in a regular muffin pan. It took about 18 minutes. They were delicious. I can't wait to make them again, thanks Vicki!!
  2. Easy to make but the biscuits did not rise at all leaving me with rather small pieces of bread which were somewhat dense. And there is no "pouring" the dough into the was crumbly dough...more like "gathering" the dough. Disappointed. Then there was the rather metal/salty taste that sometimes comes w/Bisquick. I added pictures of my baking.
  3. These biscuits were very easy to make and were delicious and moist. I doubled the recipe and they were the perfect size. Never made them before so thank you for sharing!
  4. YUM!!! These are so good! Moist and fluffy, and oh so good drizzled with warm honey :) Family devoured them.
  5. These are so incredibly tender and light. And they have a phenomenal flavor that is perfect with jam, honey, butter or alongside any sauce/soup that needs soppin'!


  1. These were a huge hit and after having them we may never go back to store bought biscuits again. I made these I had a large container of sour cream that was given to us that I needed to use so I made these a six large drop biscuits instead of putting them in a muffin pan as they were served with homemade mashed potatoes and gravy and they were a huge hit. With only 3 ingredients they are quick and easy to make and the biscuits are moist and flavorful. My son loved these and as he learning to cook, this is an ideal recipe for beginners. I baked them for about 12-13 minutes and they came out perfect, but then again there was more of a surface area touching the pan than there would be in a muffin tin.
  2. Firstly, the things I did differently: I used Greek Style Honey Yoghurt instead of sour cream, my 'bisquick' was one of the homemade recipes from here, and i cre4ated 'drop' biscuits as i do not have a muffin tin. They worked pretty well. Agreed with others, too small, double the recipe or half the servings. I had to at least double the cooking time for these. They were indeed light and moist and i think next time (and yes, there will be a next time), i will lower the amount of sour cream/yoghurt to about 3/4 cup. Many thanks though for a good easy recipe. And thanks to the reviewers' comments, I didn't feel like I had done something wrong.


I live in the Phoenix area where the sun always shines. I love to cook and garden. I am a "gadget freak" and seem to buy every cooking tool that comes on the market. Currently, I'm playing with pressure cooker cuisine. If I could take a month off, I'd go to Italy and go to 3-4 different cooking schools. My favorite cookbook is "The New Professional Chef" by the Culinary Institute of America. The dog in the photo is Scout, who just happens to be the best dog in the world.
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