Best Crispy Sour Cream and Onion Biscuits
These sour cream and onion biscuits are the best, with a crispy exterior and a soft, tender interior. After making them dozens of times, I’ve discovered the trick to the perfect biscuit every time. The secret is in the handling of the dough. Keep reading for my tips. If you love recipes like this, you’ll also enjoy One-Pot Honey BBQ Sausage Pasta Recipe For Easy Dinners and Creamy Potato Soup — A Cozy Comfort Food Delight.
Why This Best Crispy Sour Cream and Onion Biscuits Is Pure Comfort
- Perfectly crispy exterior
- Tender and soft interior
- Easy to make with simple ingredients
- Great for any meal or as a snack
What You'll Need for Best 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 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sour cream
- 1/4 cup milk
- 1/4 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
📝 Ingredient Notes
- all-purpose flour: You can use whole wheat flour for a healthier version.
- sour cream: Full-fat sour cream works best, but you can use low-fat if you prefer.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes quick work of combining ingredients for perfect biscuits every time. → See on Amazon
- OXO Good Grips Stainless Steel Biscuit Cutter — Ensures perfectly even biscuits with minimal effort. → See on Amazon
How to Make Best Crispy Sour Cream and Onion Biscuits
- Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
- Cut in butter: Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add wet ingredients: Make a well in the center of the dry ingredients and add sour cream, milk, and chopped chives or green onions. Stir until just combined. Be careful not to overmix.
- Form biscuits: Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1-inch thick. Use a biscuit cutter to cut out biscuits. Gently gather the scraps and pat out again to cut more biscuits.
- Bake: Place biscuits on the prepared baking sheet. Bake for 12-15 minutes, or until the biscuits are golden brown and crispy.
- Brush with butter: Remove biscuits from the oven and brush with melted butter. Sprinkle with additional chopped chives or green onions if desired.
Cook's Tips for Perfect Best Crispy Sour Cream and Onion Biscuits
- Common mistake and fix: The most common mistake is overworking the dough. This can lead to tough biscuits. To prevent this, be sure not to overmix the dough and handle it as little as possible.
- Pro tip: For extra crispy biscuits, place an empty baking sheet in the oven while it preheats. Then, place the biscuits on the preheated sheet.
- Pro tip: For a softer biscuit, use a glass or metal cutter instead of a biscuit cutter. This helps to create a softer side on the biscuit.
- Pro tip: For a taller biscuit, stack the biscuit scraps and pat out again. This can be done up to three times.
Storing & Reheating Best 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: The biscuit dough can be made ahead of time and refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before cutting and baking.
Freezing Best Crispy Sour Cream and Onion Biscuits
Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover biscuits in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat leftover biscuits in the microwave for 20-30 seconds. This will soften the biscuit but may not be as crispy as the original.
Recipe Notes
- Chef tip: For a buttermilk substitute, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
- Best substitution: You can substitute the sour cream with plain Greek yogurt for a healthier version.
- Make-ahead: The biscuit dough can be made ahead of time and refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before cutting and baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven temperature is accurate.
Want to level up this recipe?
Cuisinart 9-Inch by 5-Inch Round Cake Pan Set — Perfect for baking biscuits and other treats. The non-stick surface ensures easy release and cleanup. → Check price on Amazon
Best Crispy Sour Cream and Onion Biscuits
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sour cream
- 1/4 cup milk
- 1/4 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
- Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
- Cut in butter: Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add wet ingredients: Make a well in the center of the dry ingredients and add sour cream, milk, and chopped chives or green onions. Stir until just combined. Be careful not to overmix.
- Form biscuits: Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1-inch thick. Use a biscuit cutter to cut out biscuits. Gently gather the scraps and pat out again to cut more biscuits.
- Bake: Place biscuits on the prepared baking sheet. Bake for 12-15 minutes, or until the biscuits are golden brown and crispy.
- Brush with butter: Remove biscuits from the oven and brush with melted butter. Sprinkle with additional chopped chives or green onions if desired.
Notes
- Chef tip: For a buttermilk substitute, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
- Best substitution: You can substitute the sour cream with plain Greek yogurt for a healthier version.
- Make-ahead: The biscuit dough can be made ahead of time and refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before cutting and baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven temperature is accurate.
Storage
- Fridge: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat leftover biscuits in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat leftover biscuits in the microwave for 20-30 seconds. This will soften the biscuit but may not be as crispy as the original.
- Make ahead: The biscuit dough can be made ahead of time and refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before cutting and baking.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 13g
- Carbs: 23g
- Fiber: 1g
- Sugar: 1g
- Sodium: 380mg
- Cholesterol: 40mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Sour Cream and Onion Biscuits FAQs
The most common reason for tough biscuits is overworking the dough. Be sure not to overmix the dough and handle it as little as possible.
Yes, the biscuit dough can be made ahead of time and refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before cutting and baking.
Store leftover biscuits in an airtight container in the refrigerator for up to 5 days. Freeze baked biscuits for up to 3 months.
Yes, you can use whole wheat flour for a healthier version. You can also use gluten-free flour for a gluten-free version.
Make sure your baking powder is fresh and your oven temperature is accurate. Also, be sure not to overmix the dough.
A Warm Final Note
I can’t wait for you to try Best 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!
