Sour Cream and Onion Biscuits
Sour cream adds a rich, tangy flavor and tenderness to these biscuits while the onion and cheese add a savory depth of flavor. Full fat sour cream works best for tender and flaky biscuits.These are savory biscuits. The small amount of sugar enhances the flavor of the sour cream and it does not make the biscuits taste sweet.
Servings: 8 biscuits
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 8x4” 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
Flour: Pastry flour gives a finer, more tender crumb than all-purpose. If you want the lightest, fluffiest biscuits possible, use White Lily flour. That said, good technique matters more than the flour; all-purpose still delivers great results.
Cheese: Asiago adds sharp, nutty flavor, but you can swap in your favorite cheese variety.
Salt: Finish with flaky salt such as Maldon or Fleur de Sel for texture and flavor. If you don’t have it, simply skip the topping. Regular salt will make them too salty.
Leavening: Using self-rising flour? Omit the baking powder and reduce the salt to ¼ teaspoon. Results can vary slightly depending on the brand.
Butter and sour cream: Keep both very cold. Grate and briefly freeze the butter so it stays solid while mixing. This ensures flaky layers.
Dough texture: It should look slightly loose and dry before shaping; it will come together as you fold and press.
Folding: Gently folding the dough builds flaky layers and prevents overworking.
Egg wash: Whisk 1 egg with 1–2 tablespoons of water or milk. Brush lightly for a golden, glossy finish.
Sour cream: Use full-fat sour cream for the best texture and flavor.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 677mg | Fiber: 1g | Sugar: 6g
