Sour cream and onion biscuits- soft and buttery homemade biscuits with a tangy sour cream and onion flavor! This easy one-bowl recipe makes 8 golden brown biscuits that are ready to eat in 30 minutes.
I have never been a sweets-for-breakfast gal. That's why deep-dish quiche and sour cream biscuits are my favorites in the morning! Thankfully, my years working as a pastry chef has allowed me to perfect making homemade biscuits.
Not only are these sour cream and onion biscuits super easy to make, but they are a morning staple at my house, especially for a weekend breakfast!
why you'll love these sour cream biscuits
- These sour cream biscuits are made in one bowl thanks to my fool-proof technique for flaky biscuits. It's the same method I use with my peach-strawberry pie!
- They have a tangy flavor from sour cream that makes them moist and fluffy, with flaky, buttery layers.
- Enjoy them as breakfast sandwiches, a side to chili night, or on their own with melted butter!
ingredient notes & substitutions
Sour cream: This ingredient is important for flavor and keeping them moist (like in my cinnamon roll muffins!). I tested these sour cream and onion biscuits with full-fat sour cream and plain Greek yogurt, either will work.
Butter: Unsalted butter is recommended to keep the biscuits from being too salty. If you only have salted butter on hand, leave out the measured salt. Butter gives any bread dough the best flavor, which is why I use it in this recipe and in my garlic dinner rolls.
White cheddar cheese: This recipe uses white cheddar cheese but can be substituted with regular sharp cheddar cheese or parmesan cheese.
Green onions: You will use both the green parts and white parts of the onion.
Full ingredient measurements and instructions can be found in the recipe card below!
Before you start: Freeze the butter until solid, then use the large holes of a cheese grater to grate the cheese into a bowl. Keep it in the freezer until ready to use.
Step 1: Combine the dry ingredients. In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, green onions, onion powder, and white cheddar cheese. Then mix in the frozen butter until coated.
Step 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.
Step 3: Form the dough. Dump the dough out onto a lightly floured work surface and press it into a rough rectangle, long enough to fold in thirds.
Step 4: Fold the biscuits. Fold the short sides of the dough in thirds like a letter, then press it back down into another rectangle. Repeat the letter fold one more time.
Step 5: Cut the biscuits. Form the dough into a 5x9-inch rectangle, about 1 ¼ inches thick. Use a sharp knife or bench scraper to cut straight down and cut the dough in half lengthwise. Cut four squares from each half.
Dip the knife in flour in between cuts to keep it from sticking.
Step 6: Bake! Place the biscuits on a parchment-lined baking sheet. Chill in the freezer while the oven preheats. Before baking, brush the tops of the biscuits with melted butter. Then bake until golden brown.
Enjoy your sour cream and onion biscuits warm with butter, cream cheese, or as breakfast sandwiches!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use cold ingredients. Like my savory scones, the secret to extra flaky layers is using cold ingredients.
- Don't over-knead the dough. Over-kneading can develop too much gluten which makes the biscuits dry and tough instead of fluffy.
- Cut straight down. Don't move the knife back and forth when cutting otherwise you will seal the layers and the biscuits won't rise.
storage & freezing
Store baked biscuits in an airtight container for 3-4 days at room temperature.
I don't recommend freezing them after baking, but you can store the cut raw biscuits in the freezer in an airtight container or freezer bag for a few weeks.
They are best reheated in an oven or toaster oven at 375-400 F for 5-10 minutes or until warm.
Biscuit dough that is dry and crumbly can be the result of not measuring the flour correctly. For best results, use a kitchen scale to measure the ingredients!
Definitely! Feel free to leave out the onions completely or substitute them with another addition like crumbled bacon, sun-dried tomatoes, or anything else your heart desires.
more breakfast recipes you'll love
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Sour Cream and Onion Biscuits
- ½ cup unsalted butter frozen
- 1 ¾ cup + 2 tbsp all-purpose flour *see notes below for measuring*
- 1 cup shredded white cheddar cheese
- 1 cup finely chopped green onions
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon onion powder
- ½ teaspoon fine sea salt
- 1 ¼ cup sour cream cold
- 1 tablespoon melted unsalted butter for the tops
- 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.½ cup 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 ¾ cup + 2 tablespoon all-purpose flour, ½ teaspoon fine sea salt, 1 tablespoon baking powder, ½ teaspoon baking soda, ¾ teaspoon onion powder, 1 cup shredded white cheddar cheese, 1 cup 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 ¼ cup 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 9x5 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 tablespoon melted unsalted butter
- Let cool briefly on a wire cooling rack, then serve warm!