Sour Cream & Onion Biscuits
It’s been a while since I last posted (almost a month; sorry, life happens), and even longer than that since I last posted a biscuit recipe on the blog. So now I’m back, ready and happy to rectify both of those issues with one of my favorite things in the world: biscuits.
You would think that after ten plus years, I would run out of new ways to make biscuits, but they’re actually one of what I would like to call Blank Canvas recipes that are basic and versatile enough to where they can be remixed/adapted in any number of ways.
I’ve made biscuits the ‘typical’ way(s). I’ve made them the way my grandmother always did. I’ve made them MANY times with cornmeal (Here, here, here, and here). I’ve made them with honey, browned butter, banana, sweet potato, and even with sourdough discard. You would think that there couldn’t be any more ways to remix a biscuit recipe.
But here we are–with another biscuit recipe.
I didn’t use to like sour cream and onion potato chips when I was a kid, but once I grew older, my tastebuds became quite fond of them. Sure, they don’t make your breath smell too great, but the flavor goes really well with a deli sandwich or pizza. And when they’re dipped into french onion dip? Forget about it.
I was intrigued when I first saw this recipe, and after making a mental note of it a while ago, recently I finally decided to give it a try, with some of my personal modifications for how I make my biscuits. It wasn’t my first time using sour cream in biscuit dough, so I knew going into it that they were going to be extremely moist and fluffy on the inside, because, well, that’s what all that extra fat does to biscuit dough. What made me most curious was whether the flavor that I associate with sour cream and onion chips would manage to be baked into the biscuits.
I have to say, I was very pleased with how they turned out. Do they taste EXACTLY like sour cream and onion potato chips? No, but there is still a very strong and prominent onion flavor to them which comes from a healthy portion of both diced green onion AND dried minced onion that is mixed into the dough. It’s one of the best flavored biscuits I’ve had, and I think they would be amazing as a base for a breakfast sausage or bacon biscuit or the base for a fried chicken biscuit sandwich. And of course, they taste amazing all on their own.
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Sour Cream & Onion Biscuits
Recipe Adapted from Bon Appetit
Ingredients
- 16 scallions, thinly sliced crosswise
- 24 Tablespoons (3 sticks) frozen unsalted butter, divided
- 5 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 3 1/2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 tablespoons sugar
- 1-2 tablespoons dried minced onion (Depends on how strong you want the savory flavor to be)
- 5 cups all-purpose flour, plus more for surface
- 2 1/2 cups sour cream
- Flaky sea salt
Directions
In a large bowl, combine the flour, baking power, baking soda, salt, pepper, sugar, dried minced onion and the scallions. Stir together with a fork a few times.
Use the large holes on a box grater to grate the butter directly into the dry ingredients.
Use the same fork to cut the sour cream into the dry ingredients until it forms clumps. It should begin to come together into a large mass. (If it does not, you can add about 1/4 cup of water or milk until it does)
Turn dough out onto a clean and lightly floured work surface, and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.
Pat dough into a rectangle, about 1.5 inches thick. Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another rectangle, then fold dough in thirds like a letter one more time. (You’ll have done the folding procedure two times total.) Pat dough back into an rectangle and straighten up with your hands and/or your bench scraper.
Wrap dough in plastic wrap and chill in the fridge overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.
Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.
Spray the tops of the biscuits with cooking spray, and then sprinkle with flaked sea salt if desired.
Bake for 20-30 minutes, until biscuits are golden brown and cooked through at the edges (they should not look wet).
Sharing at Fiesta Friday #555, co-hosted by Jhuls @ The Not So Creative Cook.
Yum, these look really tasty! Always love that flavor combo.
Sour cream and onion in biscuits? Yes, please! What a tasty combo! Thanks for sharing and for joining Fiesta Friday Party! Please come back again.