We're taking breakfast to a whole new level with these sour cream and onion breakfast biscuits! They are soft, buttery, and a little tangy with the best sour cream and onion flavor. Eat them on their own hot from the oven, or serve them with your next breakfast, brunch, or dinner!
When I think of the best breakfast, these sour cream biscuits are always involved. Normally I make my plain honey butter biscuits, but I have quickly been replacing them with these.
You might be thinking it's weird to put sour cream in biscuits, but hear me out! You can't taste the sour cream itself, but makes the biscuits ridiculously tender and slightly tangy.
These breakfast biscuits are perfectly flaky, melt-in-your-mouth, and are amazing with just about anything.
Made in one bowl, you will have fluffy homemade biscuits on your table in 30 minutes! They are so good for breakfast sandwiches, a savory treat, or smeared in a little bit of butter!
Jump to:
why you'll love these breakfast biscuits
- They are perfectly soft, tender, and fluffy
- Easy one bowl biscuits
- The best sour cream and onion flavor
- Ready in 30 minutes!
ingredient notes
- Sour cream: You want to use regular full-fat sour cream so they to turn out extra tender and fluffy. You can substitute full-fat plain greek yogurt as well.
- Butter: I prefer to use unsalted butter for this recipe but you could use salted and leave out the measured salt.
- White cheddar: I love the flavor of white cheddar in these biscuits but feel free to substitute it for sharp yellow cheddar or even parmesan!
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
Before you start: Place the butter in the freezer until frozen solid, then grate it with a cheese grater into a bowl. Keep the butter in the freezer until ready to use.
Step 1: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, green onions, onion powder, and white cheddar cheese until combined.
Step 2: Add the grate butter to the bowl and mix to combine it into the flour.
Step 3: Create a well in the center of the dry ingredients stir in the sour cream with a fork.
Step 4: As the sour cream is worked in, the dough will begin to feel hydrated, and will start to clump together. Dump the dough out onto a lightly floured counter or cutting board and press it into a square.
Step 5: Use your hands to gently press the dough into a rough rectangle, long enough to fold in half.
Step 6: Fold the dough in half then press it back down into another rectangle and fold it in half again for a total of two folds.
Step 7: Press and form the dough into a 5 by 9-inch rectangle, about one inch thick. Use a sharp knife to cut straight down into the center of the dough lengthwise to cut it in half. Cut four squares from each half of the dough, dipping the knife in flour in between cuts to keep it from sticking.
Step 8: Arrange the cut biscuits onto a parchment-lined baking tray and freeze while the oven preheats to 450 F/235 C. Before baking, brush the tops with one tablespoon of melted butter, then bake for 14-16 minutes or until the tops are golden brown.
expert biscuit baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements. I highly recommend using one for the best results!
- Use cold ingredients: The secret to extra flaky biscuits is using cold butter and sour cream! Using warm butter or letting the biscuits sit out before baking will effect how flaky they are.
- Don't over-knead the dough: Over kneading the dough can develop too much gluten which can cause the biscuits to be tough and dense 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.
- Don't overbake them: For light and tender biscuits, bake them just until the tops and bottom are golden brown.
storage & freezing instructions
- Fridge: You can store them in the fridge in a container for 3-4 days. You can also store them unbaked as well to keep the butter and dough cold.
- Freezer: Although I don't recommend freezing them after baking, you can store the unbaked cut biscuits in the freezer for a few weeks.
- Room temperature: After baking they can be kept at room temperature in a bag or sealed container for 2-3 days.
faq's
I don't recommend freezing them after baking as they can get dry and crumbly.
Yes! I recommend freezing it after it has been cut into squares, then you can bake them straight from the freezer.
They are best reheated in an oven or toaster oven at 375-400 F for 5-10 minutes or until warm.
more recipes you'll love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Don't forget to subscribe to my newsletter, so that you don’t miss out on new delicious recipes right when they drop!
Recipe 📖
Sour Cream Breakfast Biscuits
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon onion powder
- 1 cup shredded white cheddar cheese
- 1 cup chopped green onions
- 8 tablespoon unsalted butter cold
- 1 ⅛ cup sour cream cold
- 1 tablespoon unsalted butter melted
Instructions
- Place the butter in the freezer until frozen solid, then grate it with a cheese grater into a bowl. Keep the butter in the freezer until ready to use.8 tablespoon unsalted butter
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, onion powder, shredded cheese, and green onion until combined.2 cups all-purpose flour, ¼ teaspoon kosher salt, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon onion powder, 1 cup shredded white cheddar cheese, 1 cup chopped green onions
- Use a fork to mix in the frozen grated butter until combined.8 tablespoon unsalted butter
- Make a well in the center of the dry ingredients and add the sour cream.1 ⅛ cup sour cream
- Use the fork to work the sour cream into the dough until the flour feels hydrated and starts to clump together.
- Dump the dough out onto a lightly floured surface and press it together into one large square.
- Press the dough down with your hands into a rough rectangle, long enough that you can fold it in half.
- Press the dough down again into a rectangle and fold it in half, for a total of two folds. If the dough is sticking to your surface you can dust it with a little bit more flour.
- After folding, press it down into a 9x5 inch rectangle, about 1 inch thick.
- Dip a sharp knife in flour and then cut the dough lengthwise in half.
- Dipping the knife in flour between cuts, cut four biscuits from each half of the dough for a total of 8 squares.
- Place the cut biscuits on a lined baking tray. Place the tray in the freezer.
- Preheat the oven to 450 F/235 C.
- Brush the melted butter on the tops of each biscuit then bake for 14-16 minutes, or until the tops and bottom are golden brown.1 tablespoon unsalted butter
- Let cool briefly on a wire cooling rack, then serve warm!
Notes
recipe notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements. I highly recommend using one for the best results!
- Freeze the butter: My top tip is freezing the stick of butter before grating it. It's much easier to grate and then you can keep it in the freezer until ready to use.
- Use cold ingredients: The secret to extra flaky biscuits is using cold butter and sour cream! Using warm butter or letting the biscuits sit out before baking will effect how flaky the baked biscuits are.
- Don't over-knead the dough: Over kneading the dough can develop too much gluten which can cause the biscuits to be tough and dense 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 as much.
- Don't over-bake the biscuits: For light and tender biscuits, bake them just until the tops and bottom are golden brown.
storage & freezing
- Fridge: You can store them in the fridge in a container for 3-4 days. You can also store them unbaked as well to keep the butter and dough cold.
- Freezer: Although I don't recommend freezing them after baking, you can store the cut squares of dough in the freezer for a few weeks.
- Room temperature: After baking they can be kept at room temperature in a bag or sealed container for 2-3 days.
- Reheating: Place them in an oven or toaster oven at 375-400 F for 5-10 minutes or until warmed through.
Bailey says
YUM!! I loved these biscuit recipe! They had a true sour cream and onion taste and were so soft and fluffy. I can't wait to make them again!
Wendy says
Can u use Gluten Free flour in this recipe?
Cambrea Gordon says
Hi Wendy! I have not tested this recipe with gluten-free flour, I would love to hear how it turns out when you do!
Kathleen says
I made half a batch for four biscuits. I put two in the freezer . Then made two in the air fryer, which is great for not heating up the whole oven. The amount of butter was too small to grate so I just chopped it up very finely as I usually do.
The biscuits were wonderful. If the frozen ones are as good as the first two , then next time I will make a whole batch and freeze six.
Great flavor, I didn’t put any thing on them and they just melted in my mouth.
Cambrea Gordon says
Hi Kathleen! Oh my gosh I am so thrilled to hear that! I haven't tried making them in the air fryer yet but now I'm going to! Thank you so much for coming back and leaving a review 🙂
Stacey says
I made these last night. Added 2 scrambled eggs and finely chopped crispy bacon. They are delicious!
Cambrea Gordon says
I'm so happy to hear that Stacey! Thanks so much for the kind review 🙂