Crispy Sour Cream and Onion Biscuits

Crispy Sour Cream and Onion Biscuits — golden, flaky, and irresistible. After making these many times, I’ve discovered the trick to perfect biscuits every time. The warm, cozy aroma will fill your kitchen and make your family beg for more. Try them with my Garlic Butter Steak Bites shell pasta with Parmesan Cream for a hearty holiday meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fluffy cheesy protein 8-pack and Garlic Butter Steak Bites shell pasta with Parmesan Cream.

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 sour cream
• 1/2 cup milk
• 1/4 cup melted butter
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• Optional: Fresh parsley, chopped (for garnish)

How to Make Crispy Sour Cream and Onion Biscuits

1. Prepare dough: In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, and black pepper. Add sour cream, milk, melted butter, and chopped onion. Mix until just combined.
2. Chill dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Cut biscuits: On a floured surface, roll out the chilled dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
5. Bake: Bake for 15-18 minutes or until golden brown and crispy.

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: You can make the dough ahead of time and refrigerate for up to 24 hours.

Freezing Crispy Sour Cream and Onion Biscuits

Freeze uncooked 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 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through. This may make the biscuits soggy.

Recipe Notes

• Chef tip: For extra flavor, add 1/4 cup of shredded cheddar cheese to the dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt.
• Make-ahead: You can make the dough ahead of time and refrigerate for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your biscuits are tough, you may have overmixed the dough or used too much flour. Try using a little less flour next time.

Crispy Sour Cream and Onion Biscuits

⏱

Prep

15 minutes

🍳

Cook

18 minutes

⏳

Total

33 minutes

🍽

Serves

8 biscuits

🥗

Diet

Gluten-free (if using gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup melted butter
• 1 small onion, finely chopped

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Optional Toppings

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare dough: In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, and black pepper. Add sour cream, milk, melted butter, and chopped onion. Mix until just combined.
2. Chill dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Cut biscuits: On a floured surface, roll out the chilled dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
5. Bake: Bake for 15-18 minutes or until golden brown and crispy.

Notes

• Chef tip: For extra flavor, add 1/4 cup of shredded cheddar cheese to the dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt.
• Make-ahead: You can make the dough ahead of time and refrigerate for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your biscuits are tough, you may have overmixed the dough or used too much flour. Try using a little less flour next time.

Storage

• Fridge: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze uncooked 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 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through. This may make the biscuits soggy.
• Make ahead: You can make the dough ahead of time and refrigerate for up to 24 hours.

Nutrition Per Serving

• Calories: 190
• Protein: 5g
• Fat: 8g
• Carbs: 25g
• Fiber: 1g
• Sugar: 1g
• Sodium: 350mg
• Cholesterol: 25mg
• Sat. Fat: 5g

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!