Crispy Sour Cream and Onion Biscuits – Better Than Takeout

These **crispy sour cream and onion biscuits** are the best thing that’s ever come out of my oven. After making them dozens of times, I’ve discovered the trick to making them light and fluffy every time. The secret? **Cold ingredients** and **not overmixing**. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Easy High-Protein Stuffed Bell Peppers and One Pot Gnocchi Chicken Pot Pie.

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 salt
• 1/2 cup cold unsalted butter
• 1 cup cold sour cream
• 1/2 cup shredded onion
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• Optional: Melted butter for brushing
• Optional: Additional shredded onion for topping

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, salt, garlic powder, onion powder, chives, and parsley.
3. Cut in butter: Using a pastry blender or your fingers, cut in cold butter until the mixture resembles coarse crumbs.
4. Add sour cream: Stir in cold sour cream until just combined. The dough will be shaggy and sticky.
5. Fold in onion: Fold in shredded onion. Be careful not to overmix.
6. Shape biscuits: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it out again into a 1-inch thick rectangle. Repeat this process 2-3 more times. Cut out biscuits using a 2-inch biscuit cutter, pressing straight down without twisting.
7. Bake: Place biscuits on the prepared baking sheet. Bake for 15-18 minutes or until golden brown and crispy. Brush with melted butter and sprinkle 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: You can make the biscuit dough up to 24 hours ahead of time. Store it in the refrigerator until ready to bake.

Freezing Crispy Sour Cream and Onion Biscuits – Better Than Takeout

Freeze baked and cooled biscuits for up to 3 months. Reheat in a 350°F (180°C) oven for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat leftover biscuits in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat leftover biscuits in the microwave for 15-20 seconds, but be careful as they can become soggy.

Recipe Notes

• Chef tip: For a spicy kick, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
• Best substitution: You can substitute the sour cream with full-fat Greek yogurt for a slightly tangier biscuit.
• Make-ahead: See storage notes for make-ahead tips.
• 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 – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15-18 mins

⏳

Total

30-35 mins

🍽

Serves

8 biscuits

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter
• 1 cup cold sour cream
• 1/2 cup shredded onion

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried chives
• 1/2 tsp dried parsley

Optional Toppings

• Melted butter for brushing
• Additional shredded onion for topping

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, salt, garlic powder, onion powder, chives, and parsley.
3. Cut in butter: Using a pastry blender or your fingers, cut in cold butter until the mixture resembles coarse crumbs.
4. Add sour cream: Stir in cold sour cream until just combined. The dough will be shaggy and sticky.
5. Fold in onion: Fold in shredded onion. Be careful not to overmix.
6. Shape biscuits: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it out again into a 1-inch thick rectangle. Repeat this process 2-3 more times. Cut out biscuits using a 2-inch biscuit cutter, pressing straight down without twisting.
7. Bake: Place biscuits on the prepared baking sheet. Bake for 15-18 minutes or until golden brown and crispy. Brush with melted butter and sprinkle with additional shredded onion if desired.

Notes

• Chef tip: For a spicy kick, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
• Best substitution: You can substitute the sour cream with full-fat Greek yogurt for a slightly tangier biscuit.
• Make-ahead: See storage notes for make-ahead tips.
• 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 baked and cooled biscuits for up to 3 months. Reheat in a 350°F (180°C) oven for 10-15 minutes.
• Oven reheat: Reheat leftover biscuits in a 350°F (180°C) oven for 10-15 minutes.
• Microwave reheat: Reheat leftover biscuits in the microwave for 15-20 seconds, but be careful as they can become soggy.
• Make ahead: You can make the biscuit dough up to 24 hours ahead of time. Store it in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 220
• Protein: 4g
• Fat: 14g
• Carbs: 20g
• Fiber: 1g
• Sugar: 1g
• Sodium: 350mg
• Cholesterol: 35mg
• Sat. Fat: 8g

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!