These savory sour cream and onion biscuits are buttery, tender, and perfectly tangy. Shredded Asiago and fresh green onions elevate a classic biscuit into a bold, irresistible side with golden, flaky layers and plenty of savory flavor.
This version is close to traditional sour cream biscuits but includes a few savory add-ins—fresh green onion, grated Asiago, onion powder, and garlic powder—so every bite is packed with flavor. They make an excellent breakfast side or savory snack and taste especially good with a pat of butter while still warm.
Why this Biscuit Recipe Works
Cold sour cream = instant richness: Sour cream contributes fat, tang, and moisture all at once—no need for separate cream or buttermilk.
Frozen grated butter: Keeping butter very cold lets it melt in the oven and creates tall, flaky layers without extra fuss.
Double onion flavor: Onion powder builds a savory base while fresh green onions add brightness and color.
Layered fold technique: A few simple folds create flaky layers and height without overworking the dough.
Ingredient Notes
Flour: All-purpose or pastry flour both work. Pastry flour yields a lighter, more tender crumb; White Lily-style flours are ideal for very soft biscuits.
Sugar: A small amount rounds out the tang of the sour cream without making the biscuits sweet.
Leavening: Baking powder and baking soda combine to give an even, reliable rise.
Butter, sour cream, and cheese: Keep these ingredients cold to preserve flaky layers and tender texture.
Green onions: Use only the green and light green parts, sliced thin, for mild onion flavor and a fresh bite.
Finish: Brush tops with cream, melted butter, or an egg wash and sprinkle with large-flake sea salt for a bakery-style crust.
Let’s Make Them
These savory sour cream and onion biscuits are straightforward and forgiving. For a printable recipe card, you can use the recipe area below; here’s a concise overview of the steps:
- Prepare the butter: Grate chilled butter and place it in the freezer for a few minutes to keep it very cold while you mix dry ingredients.
- Combine: Whisk the dry ingredients, add the grated butter and toss to coat. Briefly rub the butter into the flour with your hands—don’t warm it up. Stir in chilled sour cream until the dough forms a loose, shaggy mass.
- Shape and fold: Turn the dough onto a lightly floured surface, press into a rectangle, fold into thirds, then pat out and repeat once to build layers.
- Slice and bake: Pat to about 1″ thick, cut into squares, place on a parchment-lined sheet, brush the tops with cream, melted butter, or egg wash, sprinkle with large-flake salt if desired, and bake until golden.
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Recipe Tips
Grate and chill your butter: Briefly freezing grated butter keeps it solid while you work and gives better flakiness when baked.
Use full-fat sour cream: Full-fat sour cream gives the best tenderness and flavor; lower-fat substitutes can work but may change texture.
Handle gently: The dough should be loose and shaggy—avoid overmixing or kneading to keep biscuits tender.
Fold for layers: Folding builds visible layers and prevents overworking the dough.
Cut straight down: Press straight down when cutting—twisting seals the edges and reduces rise.
Choose your cheese: Asiago lends a sharp, nutty bite; good substitutes include cheddar or Parmesan.
Mind the finishing salt: Use flaky sea salt for texture; regular table salt used as a finishing sprinkle can be too intense.
If using self-rising flour: Omit baking powder and reduce salt to 1/4 teaspoon; results can vary by brand.
Egg wash options: Whisk 1 egg with 1 tablespoon water or milk for a glossy, golden top; cream or melted butter will give a slightly different finish.
This recipe was adapted from Epicurious.
Homemade Cheese and Onion Biscuits
Golden, flaky, and full of buttery, savory goodness, these sour cream and onion biscuits outshine store-bought mixes. Warm from the oven, they’re impossible to resist. Serve them with sausage gravy or cheesy scrambled eggs for a hearty breakfast or enjoy them on their own as a savory snack.
Ingredients
Dry Ingredients
- 2¾ cups all-purpose flour (about 330 g) or pastry flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground white pepper (or black pepper)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
All the Good Stuff
- 12 tablespoons butter, chilled (grated)
- 1½ cups sour cream, chilled
- 6 green onions, sliced (green and light green parts only)
- ½ cup grated Asiago cheese, chilled
For the Top
- 4 tablespoons heavy cream, or melted butter, or an egg wash
- ½ teaspoon large-flake sea salt (such as Maldon), optional
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment.
- Grate chilled butter and place in the freezer for 3–5 minutes while you mix dry ingredients.
- Whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder until combined.
- Add cold grated butter to the flour and toss to coat. Briefly rub with your hands without warming the butter.
- Stir in sour cream until the dough forms a loose, shaggy mass. Fold in green onions and grated cheese.
- Turn dough onto a lightly floured surface and gently press into a ball. Pat into a 10″ x 6″ rectangle.
- Fold the rectangle into thirds like a letter, press down, then fold into thirds again and pat to an 8″ x 4″ or 9″ x 5″ rectangle about 1″ thick.
- Slice the dough in half lengthwise, then make three vertical cuts to yield 8 biscuits.
- Transfer biscuits to the baking sheet, brush tops with cream, melted butter, or egg wash, and sprinkle with flaky sea salt if using. Bake 18–24 minutes until golden brown.
Notes
Flour: Pastry flour yields a finer crumb; White Lily-style flour gives very soft biscuits. Technique matters more than flour choice—AP flour still performs well.
Cheese: Asiago adds sharp, nutty flavor; swap in your preferred hard or semi-hard cheese if desired.
Salt: Finish with flaky sea salt for texture; skip if you only have table salt to avoid over-salting.
Leavening: If using self-rising flour, omit baking powder and reduce salt to ¼ teaspoon.
Butter and sour cream: Keep very cold for best flakiness; briefly freeze grated butter if needed.
Dough texture: The dough will look slightly dry and shaggy before shaping; it comes together as you fold and press.
Egg wash: Whisk 1 egg with 1–2 tablespoons water or milk for a glossy finish.
Nutrition
Serving: 1 serving • Calories: 373 kcal • Carbohydrates: 27 g • Protein: 7 g • Fat: 26 g • Saturated Fat: 16 g • Sodium: 677 mg • Fiber: 1 g • Sugar: 6 g
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