There’s something satisfying about biting into a warm, fluffy biscuit straight from the oven. These Fluffy Sour Cream Biscuits are the kind that bring you right back to the kitchen of a Southern home, where comfort food thrives. Sour cream adds just the right twist to a classic, while a touch of lard and pork rinds makes them unforgettable.
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Growing up, a basket of biscuits was always on our table, ready to be smothered in gravy or enjoyed with a smear of butter. These biscuits capture that homey feeling and are perfect for sharing with friends and family.
A Southern food classic
Southern food holds a special place in my heart. It’s not just about the food itself but the memories and traditions that come with it. I remember weekend mornings where the smell of biscuits baking fills the kitchen, and the sound of family gathering around the table. Biscuits were a staple and no one ever left the table without grabbing one or two extra for later.
These Fluffy Sour Cream Biscuits remind me of those moments. They’re simple, satisfying and full of that Southern comfort I’ve always loved.
Ingredients
How to make Fluffy Sour Cream Biscuits
Start by gathering all your ingredients, ensuring your lard is soft and pork rinds are ground. In a large bowl, whisk the almond flour, baking powder and coconut flour together until well combined. Mix the egg, sour cream and softened lard in a separate bowl, then add this to the dry ingredients, stirring until a dough forms. Wrap the dough in cling film and refrigerate for two to three hours or overnight.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper when ready to bake. Roll the chilled dough between two sheets of parchment paper into a 3 cm-thick rectangle, sprinkle the ground pork rinds, fold the dough and roll it out again. Cut biscuit shapes using a cookie cutter or glass, then place them on the baking sheet. If desired, add a design on top with an egg slicer for decoration.
Brush the biscuits with egg yolk and bake for about 15 minutes, until golden and firm. Let them cool slightly before serving warm with butter, honey or gravy. Enjoy.
Serving suggestions
These Fluffy Sour Cream Biscuits are a perfect addition to any Southern meal. Serve them warm with a pat of butter or, for a sweet touch, add a drizzle of honey. Pair them with a rich sausage gravy for a classic Southern breakfast, or enjoy them with fried chicken for a hearty dinner.
They’re also great for soaking up the last bits of soup or stew. No matter how you serve them, these biscuits bring a little extra warmth to the table.
Storage tips
If you have any leftovers (which doesn’t happen often!), you can store them in an airtight container at room temperature for up to two days. You can also refrigerate them for up to five days to keep them longer. When you’re ready to enjoy them again, warm the biscuits in the oven at 350°F for about five minutes to get that fresh-from-the-oven feel.
You can also freeze the unbaked biscuits for later. Just cut them out, place them on a baking sheet, freeze them until solid and store them in a freezer bag. No need to thaw when you’re ready to bake — just add a couple of extra minutes to the baking time.
Southern farewell
These Fluffy Sour Cream Biscuits are more than just a side dish — they’re a reminder of the simple pleasures that come with Southern cooking. If you’re making them for a family gathering or just craving a bit of comfort, I hope they find a place in your home like they have in mine. Go ahead and give them a try, and see how these biscuits bring a little extra joy to your next meal.
Fluffy Sour Cream Biscuits
Equipment
- 1 Whisk
- 1 Mixing Bowl
- 1 Cling Film
- 1 Spatula
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Egg Slicer
- 1 Pastry Brush
- 1 Round Cookie Cutter
Ingredients
- 1 Tablespoon Baking Powder
- 2 Tablespoons Coconut Flour
- 2 Cups Blanched Almond Flour
- 1/2 Cup Sour Cream
- 1/4 Cup Pork Scratchings grind
- 1/4 Cup Cup Lard
- 1 Egg
- Egg Yolk for brushing
Instructions
- Gather all of your ingredients before starting. This will help the process go smoothly. Make sure your lard is soft, and your pork rinds are ground.
- In a large bowl, whisk together the almond flour, baking powder and coconut flour. Make sure everything is evenly combined to avoid clumps.
- In a separate bowl, combine the egg, sour cream and softened lard. Slowly mix this into the dry ingredients using a spatula until everything is well incorporated and forms a dough.
- Transfer the dough onto cling film, shape it into a loaf and wrap it up. Place the dough in the fridge to chill for 2-3 hours, or overnight if you have the time.
- When ready to bake, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Take the dough out of the fridge and place it between two sheets of parchment paper. Roll it out into a rectangle about 3 cm thick. Sprinkle the ground pork rinds evenly over the dough.
- Fold the dough in half and roll it out again into a rectangular shape. This step helps incorporate the pork rinds throughout the biscuits.
- Cut out biscuit shapes from the dough using a cookie cutter or the rim of a glass. Place the biscuits on the prepared baking sheet.
- Use an egg slicer or any other tool to create a design on the top of the biscuits for a little extra flair. This step is optional but adds a personal touch.
- Lightly brush the tops of the biscuits with the beaten egg yolk to give them a golden, shiny finish.
- Place the biscuits in the oven and bake for about 15 minutes, or until they’re golden brown and firm to the touch.
- Let the biscuits cool slightly, then serve them warm with butter, honey or your favorite gravy. Enjoy!
