Crispy Sour Cream and Onion Biscuits – Better Than Takeout

Crispy Sour Cream and Onion Biscuits – Better than takeout and ready in just 20 minutes. After making these many times, I’ve discovered the trick to perfectly crispy biscuits every time. Keep reading for my best tips and how to prevent them from sticking together. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Lime Chicken and Soft and Fluffy Banana Bread Cookies.

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 small onion, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika (optional, for color)
• Optional: Melted butter for brushing
• Optional: Chopped fresh parsley, for garnish

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

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the flour, baking powder, salt, garlic powder, onion powder, and paprika (if using).
3. Step 3: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Step 4: Stir in the sour cream and chopped onion until just combined. Be careful not to overmix.
5. Step 5: Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a rectangle about 1/2-inch thick.
6. Step 6: Using a 2-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet, leaving about 1 inch between each biscuit. You should have about 12 biscuits.
7. Step 7: Bake for 12-15 minutes, or until the biscuits are golden brown and crispy. Brush with melted butter and garnish with chopped fresh parsley, 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 prepare the biscuit dough up to 24 hours in advance and refrigerate it until ready to bake.

Freezing Crispy Sour Cream and Onion Biscuits – Better Than Takeout

Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for about 10 minutes.

How to Reheat Without Drying It Out

Oven: Reheat leftover biscuits in the oven at 350°F (180°C) for about 5-7 minutes. Microwave: Reheat leftover biscuits in the microwave for about 15-20 seconds, but be careful as they can become soggy.

Recipe Notes

• Chef tip: For a fun twist, try adding some shredded cheddar cheese to the biscuit dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly healthier version.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your biscuits are not rising, it's likely because you've overworked the dough. Try using less flour and being more gentle when handling the dough.

Crispy Sour Cream and Onion Biscuits – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

12-15 mins

⏳

Total

22-25 mins

🍽

Serves

12 biscuits

🥗

Diet

Gluten-free (use gluten-free flour)

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 small onion, finely chopped

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika (optional, for color)

Optional Toppings

• Melted butter for brushing
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the flour, baking powder, salt, garlic powder, onion powder, and paprika (if using).
3. Step 3: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Step 4: Stir in the sour cream and chopped onion until just combined. Be careful not to overmix.
5. Step 5: Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a rectangle about 1/2-inch thick.
6. Step 6: Using a 2-inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet, leaving about 1 inch between each biscuit. You should have about 12 biscuits.
7. Step 7: Bake for 12-15 minutes, or until the biscuits are golden brown and crispy. Brush with melted butter and garnish with chopped fresh parsley, if desired.

Notes

• Chef tip: For a fun twist, try adding some shredded cheddar cheese to the biscuit dough.
• Best substitution: You can substitute the sour cream with plain Greek yogurt for a slightly healthier version.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your biscuits are not rising, it's likely because you've overworked the dough. Try using less flour and being more gentle when handling the dough.

Storage

• Fridge: Store leftover biscuits in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for about 10 minutes.
• Oven reheat: Reheat leftover biscuits in the oven at 350°F (180°C) for about 5-7 minutes.
• Microwave reheat: Reheat leftover biscuits in the microwave for about 15-20 seconds, but be careful as they can become soggy.
• Make ahead: You can prepare the biscuit dough up to 24 hours in advance and refrigerate it until ready to bake.

Nutrition Per Serving

• Calories: 180
• Protein: 3g
• Fat: 12g
• Carbs: 16g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 30mg
• 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!