Crispy Sour Cream and Onion Biscuits

Crispy on the outside, soft and flaky on the inside, these sour cream and onion biscuits are a family favorite. After making them dozens of times, I’ve discovered the trick to the perfect texture every time. The warm, golden biscuits are perfect for soaking up the juices from my Best Baked Chicken Bacon Ranch Tacos. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Best Baked Chicken Bacon Ranch Tacos and High Protein Pancake Muffins.

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 tsp salt
• 1/2 cup unsalted butter, cold
• 1 cup sour cream
• 1/4 cup milk
• 1/2 cup shredded onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• Optional: Melted butter for brushing
• Optional: Chopped fresh parsley for garnish

How to Make Crispy Sour Cream and Onion Biscuits

1. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
3. Cut in butter: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add sour cream and milk: Make a well in the center of the dry ingredients and add the sour cream and milk. Mix until just combined.
5. Add onion: Fold in the shredded onion until evenly distributed.
6. Form biscuits: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Cut out biscuits using a 2-inch biscuit cutter and place them on the prepared baking sheet.
7. Bake: Bake for 12-15 minutes or until the biscuits are golden brown and the edges are crispy.
8. Brush with butter: Remove the biscuits from the oven and brush them with melted butter. Sprinkle with chopped fresh parsley if desired.

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 refrigerator for up to 5 days. Make-ahead tip: The biscuit dough can be made ahead and refrigerated for up to 24 hours.

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 leftover biscuits in the oven at 350°F (180°C) for 5-10 minutes or until heated through. Microwave: Reheat leftover biscuits in the microwave for 15-20 seconds or until heated through. The texture may be slightly different.

Recipe Notes

• Chef tip: For extra flavor, try adding 1/4 cup of shredded cheddar cheese to the dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly healthier version.
• Make-ahead: The biscuit dough can be made ahead and refrigerated for up to 24 hours. When ready to bake, preheat the oven and bake as directed.
• 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 that you are not overmixing the dough.

Crispy Sour Cream and Onion Biscuits

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 biscuits

🥗

Diet

Gluten-free option: use gluten-free flour blend

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
• 1 cup sour cream
• 1/4 cup milk
• 1/2 cup shredded onion

Seasonings

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

Optional Toppings

• Melted butter for brushing
• Chopped fresh parsley for garnish

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
3. Cut in butter: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add sour cream and milk: Make a well in the center of the dry ingredients and add the sour cream and milk. Mix until just combined.
5. Add onion: Fold in the shredded onion until evenly distributed.
6. Form biscuits: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Cut out biscuits using a 2-inch biscuit cutter and place them on the prepared baking sheet.
7. Bake: Bake for 12-15 minutes or until the biscuits are golden brown and the edges are crispy.
8. Brush with butter: Remove the biscuits from the oven and brush them with melted butter. Sprinkle with chopped fresh parsley if desired.

Notes

• Chef tip: For extra flavor, try adding 1/4 cup of shredded cheddar cheese to the dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly healthier version.
• Make-ahead: The biscuit dough can be made ahead and refrigerated for up to 24 hours. When ready to bake, preheat the oven and bake as directed.
• 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 that you are not overmixing the dough.

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 from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat leftover biscuits in the oven at 350°F (180°C) for 5-10 minutes or until heated through.
• Microwave reheat: Reheat leftover biscuits in the microwave for 15-20 seconds or until heated through. The texture may be slightly different.
• Make ahead: The biscuit dough can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 170
• Protein: 4g
• Fat: 10g
• Carbs: 18g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• 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!