Crispy Sour Cream and Onion Biscuits — Better Than Takeout

Crispy Sour Cream and Onion Biscuits — The best way to start a meal, these homemade biscuits are crispy on the outside, flaky on the inside, and loaded with onion flavor. After making these dozens of times, I’ve discovered the trick to the perfect texture is all in the handling of the dough. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Pineapple Mascarpone Upside-Down Mini Cakes and Crockpot Cajun Butter Chicken: A Creamy Comfort Bowl.

What You'll Need for Crispy Sour Cream and Onion Biscuits — Better Than Takeout

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 sour cream
• 1/2 cup milk
• 1/4 cup melted butter
• 1/2 cup shredded onion
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried chives
• Salt and pepper to taste
• Optional: Melted butter for brushing
• Optional: Additional shredded onion for topping

How to Make Crispy Sour Cream and Onion Biscuits — Better Than Takeout

1. Prepare the dough: In a large bowl, combine the flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried chives. Add the sour cream, milk, and melted butter, and mix until just combined. Fold in the shredded onion.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps with handling and prevents tough biscuits.
3. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Shape the biscuits: On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness. Cut out biscuits using a 2-inch biscuit cutter and place them on the prepared baking sheet.
5. Bake the biscuits: Bake for 12-15 minutes or until golden brown. Brush with melted butter and top with additional shredded onion if desired.

Storing & Reheating Crispy Sour Cream and Onion Biscuits — Better Than Takeout

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 up to 24 hours ahead and refrigerated until ready to bake.

Freezing Crispy Sour Cream and Onion Biscuits — Better Than Takeout

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

How to Reheat Without Drying It Out

Oven: Reheat leftover biscuits in a 350°F (180°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat leftover biscuits in the microwave for 20-30 seconds or until warmed through. This can make them soggy, so the oven method is recommended.

Recipe Notes

• Chef tip: To make these biscuits gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly lighter biscuit.
• Make-ahead: The biscuit dough can be made up to 24 hours ahead and refrigerated until ready to bake.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your biscuits are tough, you may have overworked the dough or not chilled it long enough. Try again, handling the dough as little as possible and chilling it for at least 30 minutes.

Crispy Sour Cream and Onion Biscuits — Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 biscuits

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup melted butter
• 1/2 cup shredded onion

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried chives
• Salt and pepper to taste

Optional Toppings

• Melted butter for brushing
• Additional shredded onion for topping

Instructions

1. Prepare the dough: In a large bowl, combine the flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried chives. Add the sour cream, milk, and melted butter, and mix until just combined. Fold in the shredded onion.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps with handling and prevents tough biscuits.
3. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Shape the biscuits: On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness. Cut out biscuits using a 2-inch biscuit cutter and place them on the prepared baking sheet.
5. Bake the biscuits: Bake for 12-15 minutes or until golden brown. Brush with melted butter and top with additional shredded onion if desired.

Notes

• Chef tip: To make these biscuits gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly lighter biscuit.
• Make-ahead: The biscuit dough can be made up to 24 hours ahead and refrigerated until ready to bake.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your biscuits are tough, you may have overworked the dough or not chilled it long enough. Try again, handling the dough as little as possible and chilling it for at least 30 minutes.

Storage

• Fridge: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze unbaked biscuits for up to 3 months. Bake straight from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat leftover biscuits in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat leftover biscuits in the microwave for 20-30 seconds or until warmed through. This can make them soggy, so the oven method is recommended.
• Make ahead: The biscuit dough can be made up to 24 hours ahead and refrigerated until ready to bake.

Nutrition Per Serving

• Calories: 120
• Protein: 2g
• Fat: 6g
• Carbs: 14g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 250mg
• Cholesterol: 15mg
• Sat. Fat: 3.5g

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

Crispy Sour Cream and Onion Biscuits — Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Sour Cream and Onion Biscuits — Better Than Takeout 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!