Print

Sour Cream and Onion Biscuits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

Flaky, flavorful sour cream and onion biscuits infused with fresh scallions and chives, perfect as a savory side or snack. These biscuits have a tender crumb and a delightful tang from the sour cream, enhanced by a subtle ranch seasoning and a crisp golden crust.

Ingredients

Herbs and Aromatics

  • 1 bunch scallions (about 6), trimmed and thinly sliced, including white and green parts
  • 3 Tbsp snipped fresh chives

Dry Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tsp ranch seasoning (from a salad dressing seasoning packet)
  • 1 3/4 tsp baking powder
  • 1 1/2 tsp sugar
  • 1 tsp coarse or kosher salt (reduce to 1/2 tsp if using regular salt)
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp baking soda

Wet Ingredients & Fats

  • 10 Tbsp cold butter, cut into pieces
  • 1 1/4 cup sour cream
  • A few drops of milk, cream, or water (if needed to hydrate dough)
  • Milk or melted butter for brushing tops, as needed

Optional

  • Flaky sea salt for topping

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare scallions and chives: Trim the scallions then thinly slice both the white and green parts. Combine with the snipped fresh chives and set aside for incorporation.
  3. Mix dry ingredients: In a large bowl (or a food processor), whisk together flour, ranch seasoning, baking powder, sugar, salt, black pepper, and baking soda until evenly combined.
  4. Cut in the butter: Add the cold butter pieces to the dry mixture. Using a pastry cutter, fork, or food processor pulsing, work the butter into the flour mixture until it resembles coarse sand with no large lumps of butter.
  5. Add scallions and chives: Fold the scallion and chive mixture into the butter-flour mixture evenly. If you used a food processor previously, now transfer to a bowl for the next steps.
  6. Incorporate sour cream: Fold in the sour cream and mix gently until the dough begins to come together; it will look crumbly at this stage. If the dough is too dry, add a few drops of milk, cream, or water gradually to help it hold together.
  7. Shape the dough: Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat it into an 8×4 inch rectangle.
  8. Fold the dough: Fold one third of the dough into the center, then fold the opposite third over it, like folding a letter. Don’t worry about being precise or neat.
  9. Repeat folding and patting: Pat the folded dough back into an 8×4 inch rectangle and repeat the folding process once more. Then pat the dough a final time into the same dimensions.
  10. Cut the biscuits: Using a bench scraper or sharp knife, square off the edges of the rectangle. Slice the dough lengthwise in half, then cut each half into 4 squares, making 8 biscuits total.
  11. Prepare for baking: Place the biscuit squares on the prepared baking sheet, spacing them at least 2 inches apart. Brush the tops lightly with milk or melted butter, and sprinkle with flaky sea salt if desired.
  12. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the biscuits have risen and turned a beautiful golden brown on top.
  13. Cool and serve: Remove from the oven and let the biscuits cool slightly on the baking sheet before serving warm.

Notes

  • For your final rectangle, use a bench scraper or the side of a knife to square off the edges to help create biscuits with even edges.
  • If you don’t have ranch seasoning, a mix of dried herbs such as dill, parsley, and onion powder with a bit of garlic powder can be substituted.
  • Keep all ingredients chilled for best texture in the biscuits.
  • Using cold butter and minimal mixing ensures flaky layers in the biscuits.
  • If dough seems too sticky, chill it briefly before cutting to make handling easier.
  • Serve these biscuits fresh and warm for best taste and texture.

Find it online: https://flavorspath.com/sour-cream-and-onion-biscuits-recipe/