Sour Cream and Onion Biscuits


These sour cream and onion biscuits are a great side to any meal, but are also great on their own!

I love biscuits (or any kind of bread, really) as a side with my dinner. But normally I don’t think about them before it’s too late, and I end up having to skip out on them. These biscuits are so quick that I was able to put these together while dinner was cooking. Score!

A regular biscuit is awesome, but you can’t go wrong changing up the flavors. I’m a sucker for sour cream and onion chips, and I love the flavor just as much in biscuit form!

When I made these at home, we ate them along chicken and dumpling soup. Oh. My. God. Dipping these in chicken broth was salty, tangy, flaky heaven. You’re going to love these.

Diamond Crystal vs. Morton Salt

I know what you’re probably thinking – all salt is the same, right? Not exactly. Without getting too much into the weeds over salt itself, I want to point out that there is a difference, and why this is so important.

Food 52 wrote a great, in-depth article about this subject. Morton salt crystals are long, thing flakes. Diamond Crystal’s are “hollow pyramid grains,” which means there is more space/air between the crystals when it is measured/pinched. Because of this, it’s not as “salty” and is a little bit more forgiving than Morton salt. I’ve also found that Diamond Crystals dissolves into food much better than Morton salt does.

DON’T PANIC. There is nothing wrong with Morton salt, okay? If this is all you have or what you prefer, that’s fine! Just know that if you use the same amount of Morton in a recipe that calls for Diamond Crystal, there’s a good chance your food will taste like a salt block. Use with caution, and adjust the measurements.

Flaky Salt – This is optional, but it really adds a great layer of crunch and an extra saltiness that brings these to the next level. I keep Maldon salt on hand, it’s the best. But pink himalayan is a great finishing salt too!

Well, Well, Well

This might seem weird, especially if you’ve never followed a recipe that calls for the well method.

Doing this is important in ensuring the dry and wet ingredients are mixed in a uniform manner. By stirring in a circle and incorporating the dry ingredients as you go around, it helps eliminate the chance of having big wet or dry spots in your dough. I’ll admit that this isn’t a bulletproof method, but it does lower the risk of this happening.

When I first made these biscuits, some of the dough was really sticky, indicating that some of the sour cream hadn’t been fully mixed. I proceeded on with the recipe and just sprinkled and gently kneaded some flour in. They turned out perfect!

Give these a try with your next dinner! They’re an easy way to wow any crowd. Leave me a comment and let me know what you thought!

Sour Cream and Onion Biscuits



Prep timeminutes
Cooking time



These might be the easiest biscuits you’ve ever made!


  • 2 ½ cups (313 g) all-purpose flour, plus more for work surface

  • 2 ½ tsp. Diamond Crystal salt or 1 ½ tsp Morton Kosher Salt*

  • 1 tsp. freshly ground pepper

  • 1 ¾ tsp. baking powder

  • ½ tsp. baking soda

  • 1 ¼ tsp. sugar

  • 10 Tbsp cold unsalted butter, cut into 1/2 inch cubes

  • 2 Tbsp melted unsalted butter

  • 8 scallions (green onions), sliced thin crosswise and not on a diagonal*

  • 1 ¼ cups cold sour cream, plus more for serving if desired

  • Flaky sea salt


  • Place rack in center of oven; preheat to 425° F.
  • Whisk dry ingredients in a large bowl to combine.
  • Add chilled and cubed butter and toss to coat.
  • Using your hands, pastry cutter or two knives, cut the butter into the dry ingredients. Do this only until there are lots of flat pieces and pea-sized bits. The mixture will look a bit sandy and grainy.
  • Add scallions and toss to distribute.
  • Crate a well in the center of the mixture, and add 1 1/4 cups sour cream into the center.
  • Using a fork and working in circles, mix together until large shaggy clumps form.
  • With floured hands, knead the dough together in the bowl a couple times to grab any small bits. Then, turn the dough onto a floured work surface, making sure any of those small bits are incorporated.
  • Pat dough into a 8×4″ rectangle, about an inch thick. Working from the short side, fold dough into thirds as you would a letter. (Don’t worry if the sides don’t overlap perfectly.)*
  • Pat dough into another 8×4″ rectangle, and repeat step 10. Pat dough into one last 8×4″ rectangle. Cut in half lengthwise, and each piece into 4 squares for a total of 8 biscuits.*
  • Transfer biscuits to a lined baking sheet. Gently brush tops with melted butter and sprinkle with flaky salt. Bake for 18-22 minutes or until golden brown.*
  • Serve with warm sour cream or more butter, if desired.


  • Salt: Morton Kosher salt has been proven to be “saltier” than Diamond Crystal. If you don’t have either of these brands, stick to the 2 ½ tsp measurement. Just stay away from table (iodized) salt.
  • Green Onions: Cut the root tip off before slicing. Unlike in other recipes, we are in fact using the white end of the onion in the biscuits, so don’t cut off too much!
  • Folding The Dough: This is a “cheater” way to laminate dough. Folding the dough onto itself ensures you get height and flaky layers in the end!
  • Serving Size: Original recipe makes 8 big biscuits. These can certainly be made smaller – just make sure the cooking time is adjusted.
  • Baking Sheet: I recommend using parchment over a silicone baking sheet for this recipe. Using a silicone liner resulted in the bottoms of the biscuits not being quite as golden and crispy.


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