Crispy Sour Cream and Onion Biscuits | Better Than Takeout
Crispy Sour Cream and Onion Biscuits are the perfect sidekick to any meal. After making them dozens of times, I’ve discovered the trick to getting them golden brown and flaky every time. The secret? Chilling the dough. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Caesar Pasta Salad and High-Protein Easy Stuffed Bell Peppers.
Why This Crispy Sour Cream and Onion Biscuits | Better Than Takeout Is Pure Comfort
- Golden brown and crispy on the outside
- Soft and tender on the inside
- Easy to make and better than takeout
- Perfect for soaking up gravy or dipping in soup
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 sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 1 small onion, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (optional, for color)
- Salt and pepper to taste
- Optional: Melted butter for brushing
- Optional: Chopped fresh parsley for garnish
📝 Ingredient Notes
- Flour: Measure accurately for best results.
- Onion: Finely chopping the onion helps distribute the flavor evenly.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures evenly chopped onions and quick dough mixing. → See on Amazon
- Pizza Stone — Creates a crispy crust by absorbing moisture from the dough. → See on Amazon
How to Make Crispy Sour Cream and Onion Biscuits | Better Than Takeout
- Prepare the dough: In a food processor, combine flour, baking powder, salt, garlic powder, onion powder, and paprika. Pulse to mix. Add sour cream, milk, melted butter, and chopped onion. Pulse until the dough just comes together.
- Chill the dough: Turn the dough out onto a floured surface and shape into a rectangle about 1/2-inch thick. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat the oven: Preheat your oven to 425°F (220°C) with a pizza stone or baking sheet inside.
- Cut and bake the biscuits: Using a 2-inch biscuit cutter, cut out biscuits and place them on the preheated pizza stone or baking sheet. Bake for 15-18 minutes or until golden brown. Brush with melted butter and serve.
Cook's Tips for Perfect Crispy Sour Cream and Onion Biscuits | Better Than Takeout
- Common mistake and fix: Avoid overworking the dough to prevent tough biscuits. Mix just until the dough comes together.
- Pro tip: Chilling the dough helps the biscuits rise higher and creates a flakier texture.
- Pro tip: For extra crispy biscuits, place the biscuits on a preheated pizza stone or baking sheet.
- Pro tip: Brush the biscuits with melted butter before serving for extra flavor and shine.
Storing & Reheating Crispy Sour Cream and Onion Biscuits | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours.
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 in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to make them soggy.
Recipe Notes
- Chef tip: For extra flavor, add 1/2 teaspoon of dried dill or 1 tablespoon of fresh chopped dill to the dough.
- Best substitution: Substitute the sour cream with plain Greek yogurt for a lighter version.
- Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven is hot enough.
Want to level up this recipe?
Pizza Stone — Creates a crispy crust by absorbing moisture from the dough. → Check price on Amazon
Crispy Sour Cream and Onion Biscuits | Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 1 small onion, finely chopped
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (optional, for color)
- Salt and pepper to taste
Optional Toppings
- Melted butter for brushing
- Chopped fresh parsley for garnish
Instructions
- Prepare the dough: In a food processor, combine flour, baking powder, salt, garlic powder, onion powder, and paprika. Pulse to mix. Add sour cream, milk, melted butter, and chopped onion. Pulse until the dough just comes together.
- Chill the dough: Turn the dough out onto a floured surface and shape into a rectangle about 1/2-inch thick. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat the oven: Preheat your oven to 425°F (220°C) with a pizza stone or baking sheet inside.
- Cut and bake the biscuits: Using a 2-inch biscuit cutter, cut out biscuits and place them on the preheated pizza stone or baking sheet. Bake for 15-18 minutes or until golden brown. Brush with melted butter and serve.
Notes
- Chef tip: For extra flavor, add 1/2 teaspoon of dried dill or 1 tablespoon of fresh chopped dill to the dough.
- Best substitution: Substitute the sour cream with plain Greek yogurt for a lighter version.
- Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven is hot enough.
Storage
- Fridge: Store leftovers 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 in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to make them soggy.
- Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 9g
- Carbs: 21g
- Fiber: 1g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 25mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Sour Cream and Onion Biscuits | Better Than Takeout FAQs
Overworking the dough or not chilling it can lead to tough biscuits. Mix the dough just until it comes together and always chill it before baking.
Yes, the dough can be made ahead and refrigerated for up to 24 hours. You can also freeze unbaked biscuits for up to 2 months.
These biscuits are perfect for soaking up gravy or dipping in soup. They also pair well with Easy Chicken Caesar Pasta Salad or High-Protein Easy Stuffed Bell Peppers.
Make sure your baking powder is fresh and your oven is hot enough. Preheating the oven with a pizza stone or baking sheet can help create a hotter surface for the biscuits to rise on.
Yes, you can substitute self-rising flour for all-purpose flour in this recipe. Omit the baking powder and salt if using self-rising flour.
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!
