Crispy Sour Cream and Onion Biscuits

Crispy on the outside and soft on the inside, these sour cream and onion biscuits are a game-changer. After making them dozens of times, I’ve discovered the secret to the perfect texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Beef Stew and Classic Chicken Noodle Soup.

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
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sour cream
• 1/4 cup milk
• 1/2 cup chopped fresh chives or green onions
• Optional: Melted butter for brushing
• Optional: Flaky sea salt for sprinkling

How to Make Crispy Sour Cream and Onion Biscuits

1. Prepare the dough: In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. In another bowl, mix sour cream, milk, and chives. Add the wet ingredients to the dry and mix until just combined.
2. Chill and shape: Chill the dough for 30 minutes. Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the dough to 1/2-inch thickness. Cut out biscuits using a 2-inch round cutter and place them on a parchment-lined baking sheet.
3. Bake: Bake for 12-14 minutes or until golden brown. Brush with melted butter and sprinkle with flaky sea salt.

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 fridge for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 2 days.

Freezing Crispy Sour Cream and Onion Biscuits

Freeze unbaked biscuits for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds, but be careful not to overheat as they can become tough.

Recipe Notes

• Chef tip: For a fun twist, try adding 1/2 cup of shredded cheddar cheese to the dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly lighter biscuit.
• Make-ahead: Biscuits can be made ahead and reheated in the oven at 350°F (180°C) for 5-7 minutes.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your biscuits are burning on the bottom, try reducing the oven temperature to 400°F (200°C) and baking for a few minutes longer.

Crispy Sour Cream and Onion Biscuits

⏱

Prep

15 mins

🍳

Cook

12-14 mins

⏳

Total

27-39 mins

🍽

Serves

12 biscuits

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed

Seasonings

• 1 cup sour cream
• 1/4 cup milk
• 1/2 cup chopped fresh chives or green onions

Optional Toppings

• Melted butter for brushing
• Flaky sea salt for sprinkling

Instructions

1. Prepare the dough: In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. In another bowl, mix sour cream, milk, and chives. Add the wet ingredients to the dry and mix until just combined.
2. Chill and shape: Chill the dough for 30 minutes. Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the dough to 1/2-inch thickness. Cut out biscuits using a 2-inch round cutter and place them on a parchment-lined baking sheet.
3. Bake: Bake for 12-14 minutes or until golden brown. Brush with melted butter and sprinkle with flaky sea salt.

Notes

• Chef tip: For a fun twist, try adding 1/2 cup of shredded cheddar cheese to the dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly lighter biscuit.
• Make-ahead: Biscuits can be made ahead and reheated in the oven at 350°F (180°C) for 5-7 minutes.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your biscuits are burning on the bottom, try reducing the oven temperature to 400°F (200°C) and baking for a few minutes longer.

Storage

• Fridge: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze unbaked biscuits for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful not to overheat as they can become tough.
• Make ahead: The dough can be made ahead and refrigerated for up to 2 days.

Nutrition Per Serving

• Calories: 170
• Protein: 3g
• Fat: 10g
• Carbs: 18g
• Fiber: 1g
• Sugar: 1g
• Sodium: 220mg
• Cholesterol: 30mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Sour Cream and Onion Biscuits FAQs

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!