Crispy Sour Cream and Onion Biscuits – Better Than Takeout

These sour cream and onion biscuits are crispy on the outside, soft and flaky on the inside, and better than takeout. After making these dozens of times, I’ve discovered the trick to the perfect biscuit every time. The warm, golden biscuits are a cozy addition to any winter meal. Try them with my Crispy Jalapeno Popper Egg Rolls or Smothered Chicken. If you love recipes like this, you’ll also enjoy Crispy Jalapeno Popper Egg Rolls and Smothered Chicken.

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 melted butter, plus more for brushing
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives or green onions
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 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. Prepare the dough: In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, and paprika. Add sour cream, milk, melted butter, cheese, and chives. Mix until just combined.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Shape the biscuits: On a lightly floured surface, roll out the dough to about 1-inch thickness. Cut out biscuits using a 2-inch round cutter. Place on the prepared baking sheet.
5. Bake the biscuits: Brush the tops with melted butter and bake for 12-15 minutes, or until golden brown. Brush with more melted butter and serve warm.

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: Prepare the dough up to 1 day ahead and refrigerate 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 leftover biscuits in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds, but be careful as they can become tough.

Recipe Notes

• Chef tip: For extra crispy biscuits, place a pan of water in the oven while baking.
• Best substitution: Substitute the sour cream with plain Greek yogurt for a lighter version.
• Make-ahead: Prepare the dough up to 1 day ahead and refrigerate until ready to bake.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If biscuits are tough, you may have overworked the dough or baked them too long.

Crispy Sour Cream and Onion Biscuits – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 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 sour cream
• 1/2 cup milk
• 1/4 cup melted butter, plus more for brushing
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives or green onions

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Optional Toppings

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

Instructions

1. Prepare the dough: In a large bowl, combine flour, baking powder, salt, garlic powder, onion powder, and paprika. Add sour cream, milk, melted butter, cheese, and chives. Mix until just combined.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Shape the biscuits: On a lightly floured surface, roll out the dough to about 1-inch thickness. Cut out biscuits using a 2-inch round cutter. Place on the prepared baking sheet.
5. Bake the biscuits: Brush the tops with melted butter and bake for 12-15 minutes, or until golden brown. Brush with more melted butter and serve warm.

Notes

• Chef tip: For extra crispy biscuits, place a pan of water in the oven while baking.
• Best substitution: Substitute the sour cream with plain Greek yogurt for a lighter version.
• Make-ahead: Prepare the dough up to 1 day ahead and refrigerate until ready to bake.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If biscuits are tough, you may have overworked the dough or baked them too long.

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 leftover biscuits in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful as they can become tough.
• Make ahead: Prepare the dough up to 1 day ahead and refrigerate until ready to bake.

Nutrition Per Serving

• Calories: 220
• Protein: 6g
• Fat: 12g
• Carbs: 26g
• Fiber: 1g
• Sugar: 2g
• 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

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!