Crispy Sour Cream and Onion Biscuits – Better Than Takeout
Crispy Sour Cream and Onion Biscuits that are better than takeout. After making these many times, I’ve perfected the technique for the flakiest, most flavorful biscuits. The trick I discovered is using cold butter and buttermilk. The result is golden, flaky biscuits that are irresistible. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Pineapple Upside Down Sugar Cookies That Delight Every Bite and Irresistible French Toast Cups Recipe for Cozy Mornings.
Why This Crispy Sour Cream and Onion Biscuits – Better Than Takeout Is Pure Comfort
- Golden, crispy exterior
- Tender, flaky interior
- Packed with sour cream and onion flavor
- Easy to make and better than takeout
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.
- All-purpose flour
- Baking powder
- Salt
- Cold unsalted butter
- Sour cream
- Buttermilk
- Onion powder
- Garlic powder
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Optional: Melted butter
- Optional: Parsley
📝 Ingredient Notes
- Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of mixing biscuit dough → See on Amazon
- Parchment Paper — Prevents biscuits from sticking to the baking sheet → See on Amazon
How to Make Crispy Sour Cream and Onion Biscuits – Better Than Takeout
- Preheat oven: Preheat oven to 425°F (220°C).
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, onion powder, garlic powder, and salt.
- Cut in butter: Cut cold butter into small cubes and add to dry ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add sour cream and buttermilk: Make a well in the center of the dry ingredients and add sour cream and buttermilk. Stir until just combined.
- Form biscuits: Turn the dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut biscuits using a 2-inch biscuit cutter. Press straight down without twisting.
- Bake: Place biscuits on a parchment-lined baking sheet and bake for 12-15 minutes or until golden brown.
- Brush with butter: Remove biscuits from oven and brush with melted butter. Sprinkle with parsley if desired.
Cook's Tips for Perfect Crispy Sour Cream and Onion Biscuits – Better Than Takeout
- Common mistake and fix: Don't overmix the dough. This can lead to tough biscuits. Mix until just combined.
- Pro tip: For flaky biscuits, it's important to keep the butter cold. You can even freeze the butter for a few minutes before cutting it into the dry ingredients.
- Pro tip: To ensure even baking, make sure your biscuits are all the same size and thickness.
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 and refrigerate it 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 5-10 minutes. Microwave: Reheat biscuits in the microwave for 15-20 seconds, but be careful not to make them soggy.
Recipe Notes
- Chef tip: For a different flavor, try adding chopped fresh herbs like chives or parsley to the dough.
- Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt instead.
- Make-ahead: You can make the biscuit dough up to 24 hours in advance and refrigerate it until ready to bake.
- Scaling: This recipe can be easily doubled or halved depending on how many biscuits you need.
- Troubleshooting: If your biscuits are burning on the bottom, try reducing the oven temperature by 25°F (12°C) and baking for a few minutes longer.
Want to level up this recipe?
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Crispy Sour Cream and Onion Biscuits – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Cold unsalted butter
- Sour cream
- Buttermilk
- Onion powder
- Garlic powder
Seasonings
- Onion powder
- Garlic powder
- Salt
- Black pepper
Optional Toppings
- Melted butter
- Parsley
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, onion powder, garlic powder, and salt.
- Cut in butter: Cut cold butter into small cubes and add to dry ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add sour cream and buttermilk: Make a well in the center of the dry ingredients and add sour cream and buttermilk. Stir until just combined.
- Form biscuits: Turn the dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut biscuits using a 2-inch biscuit cutter. Press straight down without twisting.
- Bake: Place biscuits on a parchment-lined baking sheet and bake for 12-15 minutes or until golden brown.
- Brush with butter: Remove biscuits from oven and brush with melted butter. Sprinkle with parsley if desired.
Notes
- Chef tip: For a different flavor, try adding chopped fresh herbs like chives or parsley to the dough.
- Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt instead.
- Make-ahead: You can make the biscuit dough up to 24 hours in advance and refrigerate it until ready to bake.
- Scaling: This recipe can be easily doubled or halved depending on how many biscuits you need.
- Troubleshooting: If your biscuits are burning on the bottom, try reducing the oven temperature by 25°F (12°C) and baking for a few minutes longer.
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 5-10 minutes.
- Microwave reheat: Reheat biscuits in the microwave for 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 and refrigerate it until ready to bake.
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 10g
- Carbs: 20g
- Fiber: 1g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Sour Cream and Onion Biscuits – Better Than Takeout FAQs
Hard biscuits are usually the result of overmixing the dough or not keeping the butter cold enough. Try mixing the dough less and keeping the butter cold.
Yes, you can make the biscuit dough up to 24 hours in advance and refrigerate it until ready to bake. You can also freeze unbaked biscuits for up to 2 months.
The best way to reheat biscuits is in the oven at 350°F (180°C) for 5-10 minutes. The microwave can make them soggy.
Yes, you can use self-rising flour instead of all-purpose flour. Omit the baking powder and salt if using self-rising flour.
To ensure even baking, it's important to cut biscuits using a biscuit cutter and pressing straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
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!
