Sour Cream & Onion Biscuits
As the potato has proven over and over again, sour cream and onion is a winning combination — latkes, potato chips, baked potatoes. And it’s so wonderful folded into the flaky layers of a buttery soft biscuit, we wonder why no one thought of it sooner.
It has been said that biscuits are the croissant of Southern food, requiring a pastry chef’s delicate touch so as not to squelch its heavenly, pull-apart texture. This recipe is not that fussy — in fact, it’s very easy. The soft and rather shaggy dough comes together very quickly, and then it’s folded up like a letter twice, creating layers that bake up light and flaky. And dare we say that the sour cream is almost better than buttermilk in the biscuits? It contributes to the biscuits’ soft crumb and gives them a wonderful tanginess.
These biscuits are made from stuff you probably keep around, and they really do come together quickly, so they’re perfect for a last-minute breakfast treat. We also like them at dinner, where they’re perfect perched beside pretty much anything — a summer salad, a grilled chicken breast, or a comforting stew.
Our tip: Eight biscuits is not too many, no matter how many people you have at home. They go quick. You can always wrap a few in a tea towel and deliver them to your favorite neighbors. Everyone loves a warm biscuit (or four).
Ingredients for the Sour Cream & Onion Biscuits
2 ½ cups all-purpose flour, plus more for surface
1 ¼ tsp sugar
1 ¾ tsp baking powder
½ tsp baking soda
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
10 Tbsp chilled, unsalted butter, diced medium, plus 2 Tbsp melted
1 bunch green onions, thinly sliced
1 heaping cup sour cream
Flake salt, for sprinkling
How to Make the Sour Cream & Biscuits
Place a rack in the middle of the oven and preheat to 425°. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pepper.
Add the diced butter to the dry ingredients and toss to coat. Using your hands, work the butter into the dry ingredients, smashing it between your fingers and flattening it between your palms until there are lots of thin shards and pea-size bits.
Add the green onions and toss to evenly distribute.
Create a well in the center of the mixture and add the sour cream. Using a fork and working in circles, mix until large, shaggy clumps form. If your bowl is wide enough, fold the dough over itself a couple of times until it’s a shaggy dough.
Turn the dough out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to the center of the dough and knead once more to incorporate.
Pat the dough into an 8 x 4” rectangle about 1”-thick. Working from a short side, fold the dough into thirds as you would a letter. It doesn’t need to overlap perfectly. Repeat, and then pat the dough into an 8 x 4” rectangle a final time and straighten it up with your hands and/or your bench scraper. (This folding method will give your biscuits nice flaky layers.)
Cut the rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.
Transfer the biscuits to the prepared baking sheet. Brush the tops gently with the melted butter and sprinkle generously with flake salt.
Bake the biscuits until golden brown, 18 to 22 minutes. Serve warm.
Recipe adapted from: Bon Appétit