Crispy Sour Cream and Onion Biscuits – Better Than Takeout

Sour Cream and Onion Biscuits are crispy on the outside, soft and tender on the inside, and loaded with flavor. After making these dozens of times, I’ve discovered the trick to getting them golden brown and flaky every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Breakfast Egg Rolls and High Protein Pancake Muffins.

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 sour cream
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup chopped green onions
• 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. Prepare the dough: In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, and paprika (if using). Add sour cream, milk, and melted butter. Mix until just combined. Fold in chopped green onions.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps with rolling and cutting.
3. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Roll and cut the biscuits: On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness. Cut out biscuits using a 2-inch biscuit cutter, pressing straight down without twisting.
5. Bake the biscuits: Place biscuits on the prepared baking sheet, leaving about 1 inch between each. Bake for 12-15 minutes or until golden brown. Brush with melted butter and garnish with chopped fresh parsley.

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 fridge for up to 3 days. Make-ahead tip: You can make the biscuit dough up to 24 hours in advance. Keep it in the fridge until ready to bake.

Freezing Crispy Sour Cream and Onion Biscuits – Better Than Takeout

Freeze unbaked biscuits for up to 2 months. Bake from frozen, adding a few minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat biscuits in the oven at 350°F (180°C) for about 10 minutes or until warmed through. Microwave: Reheat biscuits in the microwave for about 15-20 seconds, but be careful not to make them soggy.

Recipe Notes

• Chef tip: For a fun twist, try adding shredded cheddar cheese or cooked bacon to the biscuit dough.
• Best substitution: If you don't have sour cream, you can substitute with plain Greek yogurt.
• Make-ahead: Biscuits are best enjoyed fresh, but you can make the dough ahead of time and refrigerate until ready to bake.
• 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 your oven temperature is accurate.

Crispy Sour Cream and Onion Biscuits – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 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 sour cream
• 1/2 cup milk
• 1/4 cup butter, melted

Seasonings

• 1/2 cup chopped green onions
• 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. Prepare the dough: In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, and paprika (if using). Add sour cream, milk, and melted butter. Mix until just combined. Fold in chopped green onions.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps with rolling and cutting.
3. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Roll and cut the biscuits: On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness. Cut out biscuits using a 2-inch biscuit cutter, pressing straight down without twisting.
5. Bake the biscuits: Place biscuits on the prepared baking sheet, leaving about 1 inch between each. Bake for 12-15 minutes or until golden brown. Brush with melted butter and garnish with chopped fresh parsley.

Notes

• Chef tip: For a fun twist, try adding shredded cheddar cheese or cooked bacon to the biscuit dough.
• Best substitution: If you don't have sour cream, you can substitute with plain Greek yogurt.
• Make-ahead: Biscuits are best enjoyed fresh, but you can make the dough ahead of time and refrigerate until ready to bake.
• 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 your oven temperature is accurate.

Storage

• Fridge: Store leftover biscuits in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze unbaked biscuits for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat biscuits in the oven at 350°F (180°C) for about 10 minutes or until warmed through.
• Microwave reheat: Reheat biscuits in the microwave for about 15-20 seconds, but be careful not to make them soggy.
• Make ahead: You can make the biscuit dough up to 24 hours in advance. Keep it in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 120
• Protein: 3g
• Fat: 5g
• Carbs: 16g
• Fiber: 1g
• Sugar: 1g
• Sodium: 250mg
• Cholesterol: 15mg
• Sat. Fat: 3g

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!