Sour Cream-Leek Biscuits (Fluffy Savory Biscuits)
Ultra‑tender, flaky biscuits with a gentle tang from sour cream and sweet-savory sautéed leeks. Perfect for breakfast, brunch, or alongside cozy soups and roasts.
Equipment
- Large mixing bowl
- Small skillet
- Pastry cutter or fingertips
- Biscuit cutter or glass
- Baking sheet & parchment
- Wire rack
Ingredients
Leeks
- 1 tbsp unsalted butter for sautéing leeks
- 1 large leek (white & light green parts) finely chopped
Biscuit Dough
- 2 cups all‑purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup unsalted butter cold, cubed
- 1 cup sour cream
- 1/4 cup milk
Instructions
- Preheat: Heat oven to 425°F (220°C). Line a baking sheet with parchment.
- Sauté leeks: Melt 1 tbsp butter in a small skillet over medium heat. Cook chopped leeks until soft and lightly caramelized, ~5 minutes; cool completely.
- Dry mix: In a large bowl whisk flour, baking powder, baking soda, salt, and pepper.
- Cut in butter: Work cold butter into the flour with a pastry cutter or fingertips until pea-sized pieces remain and mixture looks like coarse crumbs.
- Add wets: Stir in cooled leeks, sour cream, and milk just until a shaggy, slightly sticky dough forms (do not overmix).
- Shape: Turn dough onto a lightly floured surface. Pat to ~1-inch thickness. Cut with a biscuit cutter or glass; place on sheet, edges not touching for crisper sides or touching for pull-apart.
- Bake: 12–15 minutes until tall and golden. Rotate pan halfway if needed.
- Serve: Cool a few minutes on a wire rack. Best enjoyed warm within 30 minutes.
Notes
For extra lift, stack-laminate: pat into a rectangle, fold like a letter, rotate, and repeat once before final pat-out. Brush tops with milk for deeper browning. Add 1–2 tbsp chopped herbs (chives, dill) for variation.