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These savory sour cream and onion biscuits are buttery, tender, and just the right amount of tangy. With melty Asiago cheese and fresh green onions, they turn a classic biscuit recipe into something bold and irresistible, with golden, flaky layers that steal the spotlight.
These biscuits are pretty similar to our old-fashioned sour cream biscuits, but with a couple of add-ins that make it an extra savory biscuit recipe. Studded with fresh green onion and shreds of Asiago cheese, onion powder, and garlic powder, there is loads of flavor in every bite.
They’re perfect if you’re looking for a flavorful breakfast side or snack, and made even more perfect with a spread of soft butter on top.
Why this Biscuit Recipe Works
Cold sour cream = instant richness: The sour cream adds fat, tang, and moisture in one move. No need for cream and buttermilk.
Frozen grated butter: Melts into the dough as the biscuits bake, giving you tall, flaky layers without the fuss of cubing.
Double onion flavor: Onion powder builds the base, fresh green onions bring pop and color.
Layered fold technique: A few quick folds build flaky layers and height without toughening the dough.
Ingredient Notes
Flour: Use all-purpose or pastry flour. Pastry gives a lighter, more tender texture, while all-purpose still makes beautifully fluffy biscuits. White Lily flour is the gold standard for ultra-soft results.
Sugar: Just a touch enhances the tangy flavor of the sour cream.
Leavening: A mix of baking powder and baking soda gives the biscuits their perfect lift.
Butter, Sour Cream & Cheese: Keep them cold. That’s the secret to flaky, layered biscuits.
Green Onions: Slice small and use only the green and light green parts for a mild, fresh flavor.
Finish: Brush the tops with cream, melted butter, or an egg wash, then sprinkle with sea salt flakes for a golden, bakery-style crust.
Let’s Make Them
These savory, no-fail sour cream biscuits couldn’t be simpler to make!
For the full recipe along with a printable recipe card, scroll to the bottom of the page. Here is a quick summary of the steps involved:
- Prepare the butter: Grate the butter and pop it into the freezer to get extra cold. I like to keep it in there for about 3-5 minutes while I mix the dry ingredients.
- Combine: Whisk the dry ingredients in a mixing bowl. Add the grated butter and toss it to coat with the flour. Use your hands to rub it in, just a little bit. Add the sour cream and combine until the dough is loose (it might seem a bit dry but that’s okay).
- Shape the dough: Turn the dough out onto a lightly floured work surface and press it into a ball. Pat it into a rectangle and fold it in thirds. Repeat the process again to create more layers.
- Slice and bake: Pat the dough into a rectangle again and slice it into squares. Transfer them to the baking sheet and bake until golden.
More Easy Quick Bread Recipes
Recipe Tips
Grate and chill your butter: Freezing it keeps the butter cold and solid so it creates those flaky layers during baking.
Use full-fat sour cream: It gives the richest flavor and most tender texture. Reduced-fat versions or Greek yogurt work in a pinch but won’t be as flaky.
Handle gently: The dough should look loose and shaggy. Avoid kneading or overmixing to keep the biscuits tender.
Fold for layers: Folding the dough a few times builds visible, buttery layers and prevents overworking.
Cut straight down: Don’t twist the cutter; twisting seals the edges and keeps the biscuits from rising properly.
Choose your cheese: Asiago adds a sharp, savory bite, but other cheeses like cheddar or Parmesan work well too.
Mind the finishing salt: If you don’t have flaky salt like Maldon or Fleur de Sel, skip the topping. Finishing with regular table salt will make them too salty.
If using self-rising flour: Omit the baking powder and reduce the salt to ¼ teaspoon. Results may vary slightly depending on the brand.
Egg wash options: Whisk 1 egg with 1 tablespoon of water or milk. If it’s too thick, add a teaspoon more liquid. Cream or egg wash gives a darker, shinier top than melted butter.
This recipe was adapted and modified from Epicurious.
Homemade Cheese and Onion Biscuits
Golden, flaky, and full of buttery, savory goodness, these sour cream and onion biscuits put the store-bought kind to shame. Once you’ve had them warm from the oven, you’ll never reach for a box mix again.
Serve these sour cream and onion biscuits alongside my sausage gravy and cheesy scrambled eggs for the ultimate savory breakfast.
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Sour Cream and Onion Biscuits
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Ingredients
Dry Ingredients
- 2¾ cups all-purpose flour, 330 grams or pastry flour
- 2 teaspoons granulated sugar
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoons salt
- 1 teaspoon ground white pepper, or black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
All the Good Stuff
- 12 tablespoons butter, chilled
- 1½ cups sour cream, chilled
- 6 green onions, sliced (green and light green only)
- ½ cup grated Asiago cheese, chilled
For the Top
- 4 tablespoons heavy cream, or melted butter, or an egg wash*
- ½ teaspoon large-flake sea salt (such as Maldon), optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Grate butter and stick it in the freezer to get extra cold while you mix the dry ingredients. I like to keep the grated butter in the freezer for 3 to 5 minutes.
- Add the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder to a mixing bowl. Whisk the dry ingredients until well combined.
- Add the cold, grated butter to the flour mixture and toss to coat in the flour. Use your hands to briefly rub the flour into the butter. You don’t need to rub the butter in too much or your hands will make the butter warm. Just give it a few rubs between your hands.
- Add the sour cream and combine until the dough forms a loose, messy mass. It might seem a bit dry but it will come together in the next step. Stir in the green onions and grated cheese.
- Turn the dough onto a lightly floured countertop and gently press the loose pieces of dough into a ball.
- Pat the dough into a 10” x 6” rectangle. Fold ⅓ of the rectangle toward the middle then fold the other end on top of the first section. Pat the dough back down into another 10” x 6” inch rectangle.
- Fold the dough into thirds again then pat it back into an 8×4” or 9” x 5” rectangle. It should be about 1 inch thick.
- Slice the dough in half lengthwise then make three short, vertical slices to give you 8 biscuits.
- Transfer the biscuits to the baking sheet. Brush the tops of the biscuits with melted butter, cream, or an egg wash (see notes for the egg wash). Sprinkle with large flakes of sea salt if desired. Bake for 18-24 minutes or until golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
They look fabulous! Biscuits are great any time of the day.
Love biscuits! And these look incredibly flavorful — just my thing. Thanks!
Thanks John