Crispy Sour Cream and Onion Biscuits
Craving warm, flaky biscuits with a tangy kick? These sour cream and onion biscuits are the answer. After making them dozens of times, I’ve perfected the recipe for you. The secret? Using sour cream in the dough makes them extra tender and crispy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Cast Iron Skillet Pizza and Peach Raspberry Crumb Bars.
Why This Crispy Sour Cream and Onion Biscuits Is Pure Comfort
- Perfectly golden and crispy on the outside
- Soft and flaky on the inside
- Tangy onion flavor in every bite
- Ready in just 20 minutes
What You'll Need for Crispy Sour Cream and Onion Biscuits
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, cold
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 cup chopped fresh chives or green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Optional: Melted butter for brushing
- Optional: Additional chopped chives or green onions for garnish
đź“ť Ingredient Notes
- all-purpose flour: Measure flour by spooning it into the cup and leveling it off with the back of a knife.
- butter: Use very cold butter for the best texture.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of mixing the dough → See on Amazon
- Pyrex Glass Mixing Bowls — Perfect for measuring and mixing ingredients → See on Amazon
How to Make Crispy Sour Cream and Onion Biscuits
- Prepare the dough: In a large bowl, whisk together flour, baking powder, salt, garlic powder, onion powder, and black pepper. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in sour cream, milk, and chopped chives until a shaggy dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps with rolling and cutting the biscuits.
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll and cut the biscuits: On a lightly floured surface, roll out the chilled dough to about 1-inch thickness. Cut out biscuits using a 2-inch biscuit cutter, pressing straight down without twisting. Place biscuits on the prepared baking sheet, leaving about 1 inch between them.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and flaky. Brush with melted butter and garnish with additional chopped chives, if desired.
Cook's Tips for Perfect Crispy Sour Cream and Onion Biscuits
- Common mistake and fix: Avoid twisting the biscuit cutter to prevent the biscuits from rising unevenly. If your biscuits are rising unevenly, try using a sharp, straight-edged cutter and pressing straight down.
- Pro tip: For extra crispy biscuits, brush the tops with melted butter before baking.
- Pro tip: To make ahead, prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When ready to bake, follow steps 3-5.
Storing & Reheating Crispy Sour Cream and Onion Biscuits
Short-Term Storage
Store in an airtight container in the fridge. Store leftover biscuits in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare the dough up to 2 days ahead. See pro tip above.
Freezing Crispy Sour Cream and Onion Biscuits
Freeze unbaked biscuits for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat biscuits in a 350°F (180°C) oven for 5-10 minutes or until warmed through. Microwave: Reheat biscuits in the microwave for 15-20 seconds or until warmed through. This may make them slightly soggy.
Recipe Notes
- Chef tip: For extra flaky biscuits, use very cold butter and don't overwork the dough.
- Best substitution: Substitute the sour cream with plain Greek yogurt for a slightly tangier biscuit.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and that you're not overworking the dough.
Want to level up this recipe?
Cast Iron Skillet — Perfect for baking biscuits with a crispy bottom → Check price on Amazon
Crispy Sour Cream and Onion Biscuits
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, cold
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 cup chopped fresh chives or green onions
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Optional Toppings
- Melted butter for brushing
- Additional chopped chives or green onions for garnish
Instructions
- Prepare the dough: In a large bowl, whisk together flour, baking powder, salt, garlic powder, onion powder, and black pepper. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in sour cream, milk, and chopped chives until a shaggy dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps with rolling and cutting the biscuits.
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll and cut the biscuits: On a lightly floured surface, roll out the chilled dough to about 1-inch thickness. Cut out biscuits using a 2-inch biscuit cutter, pressing straight down without twisting. Place biscuits on the prepared baking sheet, leaving about 1 inch between them.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and flaky. Brush with melted butter and garnish with additional chopped chives, if desired.
Notes
- Chef tip: For extra flaky biscuits, use very cold butter and don't overwork the dough.
- Best substitution: Substitute the sour cream with plain Greek yogurt for a slightly tangier biscuit.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and that you're not overworking the dough.
Storage
- Fridge: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unbaked biscuits for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat biscuits in a 350°F (180°C) oven for 5-10 minutes or until warmed through.
- Microwave reheat: Reheat biscuits in the microwave for 15-20 seconds or until warmed through. This may make them slightly soggy.
- Make ahead: Prepare the dough up to 2 days ahead. See pro tip above.
Nutrition Per Serving
- Calories: 210
- Protein: 4g
- Fat: 12g
- Carbs: 23g
- Fiber: 1g
- Sugar: 1g
- Sodium: 320mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Sour Cream and Onion Biscuits FAQs
Overworking the dough can lead to tough biscuits. Be gentle when mixing and rolling out the dough.
Yes, see the make-ahead tip in the storage section.
These biscuits pair well with soups, stews, and fried chicken. For a cozy fall meal, try them with my Cozy Crack Chicken Pasta — Creamy Chicken Noodle Bake.
Ensure your baking powder is fresh and that you're not overworking the dough. Also, make sure your oven is preheated to the correct temperature.
Yes, you can substitute self-rising flour for all-purpose flour in this recipe. Omit the baking powder and salt if using self-rising flour.
A Warm Final Note
I can’t wait for you to try Crispy Sour Cream and Onion Biscuits and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
