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 better than takeout and ready in just 20 minutes. After making these dozens of times, I’ve discovered the trick to perfectly flaky biscuits every time. 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 – 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 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sour cream
• 1/2 cup buttermilk
• 1/2 cup chopped fresh chives or green onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• Optional: Melted butter, for brushing
• Optional: Additional chopped chives or green onions, for garnish

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

1. Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
3. Cut in butter: Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add sour cream and buttermilk: Make a well in the center of the dry ingredients and add sour cream and buttermilk. Stir until just combined. Fold in chopped chives or green onions.
5. Shape biscuits: Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1-inch thick. Using a 2.5-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gently gather the scraps, pat them out, and cut additional biscuits until all dough is used.
6. Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and the internal temperature reaches 160°F (71°C).
7. Brush with butter: Remove biscuits from the oven and brush with melted butter. Sprinkle with additional chopped chives or green onions, 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: Biscuits can be made ahead and frozen, or baked and reheated before serving.

Freezing Crispy Sour Cream and Onion Biscuits – Better Than Takeout

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 a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat leftover biscuits in the microwave for 15-20 seconds, but be careful not to make them soggy.

Recipe Notes

• Chef tip: For the flakiest biscuits, use very cold butter and work quickly to prevent it from melting.
• Best substitution: Substitute the buttermilk with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, left to sit for 5 minutes.
• Make-ahead: Biscuits can be made ahead and frozen, or baked and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your biscuits are tough, you may have overworked the dough. To fix, add more buttermilk and gently knead the dough until it's soft and pliable.

Crispy Sour Cream and Onion Biscuits – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 biscuits

🥗

Diet

Gluten-Free (with GF flour)

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 and cubed
• 1 cup sour cream
• 1/2 cup buttermilk
• 1/2 cup chopped fresh chives or green onions

Seasonings

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

Optional Toppings

• Melted butter, for brushing
• Additional chopped chives or green onions, for garnish

Instructions

1. Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
3. Cut in butter: Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add sour cream and buttermilk: Make a well in the center of the dry ingredients and add sour cream and buttermilk. Stir until just combined. Fold in chopped chives or green onions.
5. Shape biscuits: Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1-inch thick. Using a 2.5-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gently gather the scraps, pat them out, and cut additional biscuits until all dough is used.
6. Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and the internal temperature reaches 160°F (71°C).
7. Brush with butter: Remove biscuits from the oven and brush with melted butter. Sprinkle with additional chopped chives or green onions, if desired.

Notes

• Chef tip: For the flakiest biscuits, use very cold butter and work quickly to prevent it from melting.
• Best substitution: Substitute the buttermilk with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, left to sit for 5 minutes.
• Make-ahead: Biscuits can be made ahead and frozen, or baked and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your biscuits are tough, you may have overworked the dough. To fix, add more buttermilk and gently knead the dough until it's soft and pliable.

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 a 350°F (175°C) oven for 10-15 minutes.
• Microwave reheat: Reheat leftover biscuits in the microwave for 15-20 seconds, but be careful not to make them soggy.
• Make ahead: Biscuits can be made ahead and frozen, or baked and reheated before serving.

Nutrition Per Serving

• Calories: 210
• Protein: 4g
• Fat: 12g
• Carbs: 22g
• Fiber: 1g
• Sugar: 1g
• Sodium: 320mg
• 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

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!