Crispy Sour Cream and Onion Biscuits

Crispy on the outside and soft on the inside, these sour cream and onion biscuits are the perfect side dish. After making these many times, I’ve discovered the trick to getting them just right every time. The crispy exterior and flaky interior make them irresistible. Try them with my One Pot Gnocchi Chicken Pot Pie or Homemade Blackberry Coconut Pink Drink. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Gnocchi Chicken Pot Pie and Homemade Blackberry Coconut Pink Drink (Starbucks-Inspired).

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 sour cream
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp dried chives
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Optional: Melted butter for brushing
• Optional: Poppy seeds or sesame seeds (optional)

How to Make Crispy Sour Cream and Onion Biscuits

1. Prepare the dough: In a large bowl, combine flour, baking powder, baking soda, salt, onion powder, chives, and black pepper. Add sour cream, buttermilk, and melted butter. Mix until just combined. Fold in the chopped onion and minced garlic.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
3. Preheat the oven: Preheat the 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 dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits. Place them on the prepared baking sheet, leaving about 1 inch between each biscuit.
5. Bake the biscuits: Bake for 12-15 minutes or until golden brown. Brush with melted butter and sprinkle with poppy seeds or sesame seeds (if using).

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 up to 2 days ahead. Keep it in the fridge until ready to bake.

Freezing Crispy Sour Cream and Onion Biscuits

Freeze baked biscuits for up to 2 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 15-20 seconds. This will make them soft, not crispy.

Recipe Notes

• Chef tip: For a fun twist, try adding shredded cheddar cheese to the dough.
• Best substitution: You can substitute the buttermilk with plain yogurt for a tangier flavor.
• Make-ahead: You can make the dough up to 2 days ahead. Keep it in the fridge until ready to bake.
• 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. Also, ensure that you are not overworking the dough.

Crispy Sour Cream and Onion Biscuits

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 biscuits

🥗

Diet

Gluten-Free (if using 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 sour cream
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted

Seasonings

• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp dried chives
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Optional Toppings

• Melted butter for brushing
• Poppy seeds or sesame seeds (optional)

Instructions

1. Prepare the dough: In a large bowl, combine flour, baking powder, baking soda, salt, onion powder, chives, and black pepper. Add sour cream, buttermilk, and melted butter. Mix until just combined. Fold in the chopped onion and minced garlic.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
3. Preheat the oven: Preheat the 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 dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits. Place them on the prepared baking sheet, leaving about 1 inch between each biscuit.
5. Bake the biscuits: Bake for 12-15 minutes or until golden brown. Brush with melted butter and sprinkle with poppy seeds or sesame seeds (if using).

Notes

• Chef tip: For a fun twist, try adding shredded cheddar cheese to the dough.
• Best substitution: You can substitute the buttermilk with plain yogurt for a tangier flavor.
• Make-ahead: You can make the dough up to 2 days ahead. Keep it in the fridge until ready to bake.
• 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. Also, ensure that you are not overworking the dough.

Storage

• Fridge: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze baked biscuits for up to 2 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 15-20 seconds. This will make them soft, not crispy.
• Make ahead: You can make the dough up to 2 days ahead. Keep it in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 140
• Protein: 3g
• Fat: 6g
• Carbs: 18g
• Fiber: 1g
• Sugar: 1g
• Sodium: 200mg
• 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 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!