Crispy Sour Cream and Onion Biscuits – Better Than Takeout
Crispy on the outside and soft on the inside, these sour cream and onion biscuits are the best thing to come out of your oven in just 20 minutes. After making these many times, I’ve discovered the trick to perfectly flaky biscuits every time. The golden, flaky layers and crispy edges will make your family beg for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Juicy Grilled Chicken Mashed Potato Bowls and Cozy Crack Chicken Pasta.
Why This Crispy Sour Cream and Onion Biscuits – Better Than Takeout Is Pure Comfort
- Flaky layers with a crispy exterior
- Ready in just 20 minutes
- Better than takeout with real homemade flavor
- Easy to customize with your favorite seasonings
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 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sour cream
- 1/4 cup milk
- 1/2 cup chopped fresh chives or green onions
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 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 self-rising flour if you prefer.
- cold butter: It's crucial to keep the butter cold to achieve flaky biscuits.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of cutting in the cold butter → See on Amazon
- Silicone Baking Mats — Prevents the biscuits from sticking and promotes even baking → See on Amazon
How to Make Crispy Sour Cream and Onion Biscuits – Better Than Takeout
- Prepare the dough: In a large bowl, combine the flour, baking powder, salt, garlic powder, onion powder, and black pepper. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, mix the sour cream and milk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped chives or green onions.
- Shape the biscuits: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Fold the dough in half, then pat it out again into a 1/2-inch thick rectangle. Repeat this process two more times to create flaky layers. Using a 2-inch round cutter, cut out biscuits and place them on a parchment-lined baking sheet.
- Bake the biscuits: Preheat your oven to 425°F (220°C). Bake the biscuits for 12-15 minutes or until golden brown and crispy. Brush with melted butter and garnish with additional chopped chives or green onions, if desired.
Cook's Tips for Perfect Crispy Sour Cream and Onion Biscuits – Better Than Takeout
- General tip: Keep the butter cold to ensure flaky biscuits.
- Common mistake and fix: If your biscuits are tough, you may have overworked the dough. To fix, add a little more milk and gently knead the dough until it comes together.
- Variation: For cheesy biscuits, add 1/2 cup of shredded cheddar cheese to the dry ingredients before cutting in the butter.
- Make-ahead: You can prepare the biscuit dough up to one day ahead. Store it in the refrigerator until ready to bake.
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: You can prepare the biscuit dough up to one day ahead. Store it in the refrigerator until ready to bake.
Freezing Crispy Sour Cream and Onion Biscuits – Better Than Takeout
Freeze unbaked biscuits on a parchment-lined baking sheet for 2 hours, then transfer to an airtight container and freeze 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 a 350°F (175°C) oven for 10-15 minutes or until heated through. Microwave: Reheat leftover biscuits in the microwave for 20-30 seconds or until heated through. This method may make the biscuits soggy.
Recipe Notes
- Chef tip: For extra flaky biscuits, use very cold butter and don't overwork the dough.
- Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly tangier biscuit.
- Make-ahead: You can prepare the biscuit dough up to one day ahead. Store it in the refrigerator 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. To fix, add a little more milk and gently knead the dough until it comes together.
Want to level up this recipe?
Digital Kitchen Scale — Ensures accurate measurements for perfect biscuits every time → Check price on Amazon
Crispy Sour Cream and Onion Biscuits – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sour cream
- 1/4 cup milk
- 1/2 cup chopped fresh chives or green onions
Seasonings
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
Optional Toppings
- Melted butter for brushing
- Additional chopped chives or green onions for garnish
Instructions
- Prepare the dough: In a large bowl, combine the flour, baking powder, salt, garlic powder, onion powder, and black pepper. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, mix the sour cream and milk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped chives or green onions.
- Shape the biscuits: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Fold the dough in half, then pat it out again into a 1/2-inch thick rectangle. Repeat this process two more times to create flaky layers. Using a 2-inch round cutter, cut out biscuits and place them on a parchment-lined baking sheet.
- Bake the biscuits: Preheat your oven to 425°F (220°C). Bake the biscuits for 12-15 minutes or until golden brown and crispy. Brush with melted butter and garnish with additional chopped chives or green onions, if desired.
Notes
- Chef tip: For extra flaky biscuits, use very cold butter and don't overwork the dough.
- Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly tangier biscuit.
- Make-ahead: You can prepare the biscuit dough up to one day ahead. Store it in the refrigerator 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. To fix, add a little more milk and gently knead the dough until it comes together.
Storage
- Fridge: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unbaked biscuits on a parchment-lined baking sheet for 2 hours, then transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat leftover biscuits in a 350°F (175°C) oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat leftover biscuits in the microwave for 20-30 seconds or until heated through. This method may make the biscuits soggy.
- Make ahead: You can prepare the biscuit dough up to one day ahead. Store it in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 210
- Protein: 4g
- Fat: 12g
- Carbs: 23g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Sour Cream and Onion Biscuits – Better Than Takeout FAQs
Yes, you can prepare the biscuit dough up to one day ahead. Store it in the refrigerator until ready to bake.
If your biscuits are tough, you may have overworked the dough. To fix, add a little more milk and gently knead the dough until it comes together.
Yes, you can freeze unbaked biscuits on a parchment-lined baking sheet for 2 hours, then transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
The best way to reheat leftover biscuits is in a 350°F (175°C) oven for 10-15 minutes or until heated through. This method helps maintain the biscuits' crispy exterior and soft interior.
Yes, you can use self-rising flour instead of all-purpose flour. The biscuits will still be delicious, and you can omit the baking powder and salt called for in the recipe.
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!
