Of all the tricks I learned working as a pastry chef, it’s how to make homemade biscuits that are so tender and buttery, they practically melt in your mouth! And these sour cream and onion biscuits are truly better than those from a bakery.
Tangy sour cream and savory onion combine for an unbelievably rich flavor. You only need one bowl and 30 minutes to bake them!
If you’re like me and crave a delicious savory breakfast pastry in the morning, you must check out my puff pastry deep dish quiche, which is my absolute favorite!
How To Make Them
1
Combine the dry ingredients. I find it easiest to freeze the stick of butter, then grate it into the bowl. It will form the perfect sized pieces to create flaky layers!
2
Mix in the sour cream. Create a well in the center of the dough and stir in the sour cream with a fork. The shaggy dough will begin to feel hydrated and clump together.
3
Press the dough together. Dump the dough out onto a lightly floured surface and press it into a rough rectangle that’s long enough to fold in thirds.
4
Fold the biscuit dough. Fold the short sides of the dough in thirds like a letter, then press it back down into another rectangle. This is called a letter fold! Repeat one more time.
Loving how easy this recipe is? My tender cheese and onion scones are just as easy, but packed with cheddar cheese and crispy bacon!
5
Cut the dough into six large biscuits. I like using a sharp knife or bench scraper. Make sure to cut straight down into the dough, this will help the layers rise when baking!
6
Brush the tops with melted butter, then bake the biscuits. Before baking, brush the tops of the chilled biscuits with melted butter. Then bake until golden brown.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
One Bowl Sour Cream and Onion Biscuits
Ingredients
- 1/2 cup unsalted butter, frozen
- 1 3/4 cup + 2 tbsp all-purpose flour, *see notes below for measuring*
- 1 cup shredded white cheddar cheese
- 1 cup finely chopped green onions
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp onion powder
- 1/2 tsp fine sea salt
- 1 1/4 cup sour cream, cold
- 1 tbsp melted unsalted butter, for the tops
Instructions
- Rub the frozen stick of butter against the largest grating surface on a box grater or cheese grater, catching the butter in a bowl or plate. Place the butter back in the freezer while you measure the rest of the ingredients.1/2 cup (113 g) unsalted butter
- In a large bowl, whisk together the flour, cheddar cheese, green onions, baking powder, onion powder, baking soda, and salt until combined. Then use a fork to mix in the grated butter until coated.1 3/4 cup + 2 tbsp (240 g) all-purpose flour, 1/2 tsp fine sea salt, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp onion powder, 1 cup (68 g) shredded white cheddar cheese, 1 cup (60 g) finely chopped green onions
- Make a well in the center of the dry ingredients and add the sour cream. Use the fork to work the sour cream into the dough until it feels hydrated and starts to clump together.1 1/4 cup (280 g) sour cream
- Dump the dough out onto a lightly floured surface and press it together into one large rectangle. Press it down so that it is long enough to fold it in thirds.
- Fold the sides of the dough into the center in thirds like a letter. Then press it back down into a rectangle and fold it in thirds one more time. If the dough is sticking to your hands or the surface, dust it with a little bit more flour.
- Shape the folded dough into a 9×5 inch rectangle. Dip a sharp knife or bench scraper in flour and cut straight down into the dough lengthwise to cut it in half. Then cut four biscuits from each half, for a total of 8 squares. Dip the knife in flour between cuts to keep it from sticking.
- Place the cut biscuits on a lined baking tray. Chill the tray in the freezer while the oven preheats to 450 F/240 C.
- Brush the tops of the biscuits with melted butter. Then bake for 14-16 minutes, or until the tops and bottom are golden brown.1 tbsp (14 g) melted unsalted butter
- Let cool briefly on a wire cooling rack, then serve warm!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I’m so happy to hear that Stacey! Thanks so much for the kind review 🙂