Sour Cream and Onion Biscuits

  • Level: Intermediate
  • Total: 55 min
  • Active: 35 min
  • Yield: 8 to 12 biscuits
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Ingredients

3 cups soft or all-purpose flour, plus more for dusting

1 tablespoon plus 1 1/2 teaspoons baking powder 

1 teaspoon salt 

3 tablespoons plus 1 1/2 teaspoons sugar 

6 tablespoons unsalted butter, at room temperature 

2/3 cup heavy cream 

2 tablespoons sour cream 

2/3 cup plus 2 tablespoons half-and-half

1/4 cup chives, finely sliced 

Directions

Special equipment:
a 2 1/2-inch biscuit cutter
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the flour, baking powder, salt and 2 tablespoons plus 1 1/2 teaspoons sugar in a large mixing bowl. Cut the butter into 1/2-tablespoon-size bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal. Make a well in the center of the flour and pour in all the heavy cream, sour cream and 2/3 cup plus 1 tablespoon half-and-half.
  3. Stir the dry ingredients into the cream, then add the chives and mix with a wooden spoon until the dough just begins to come together into a ball. Turn the dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. (Do not overwork the dough.)
  4. Using a rolling pin, roll the dough to a 1-inch thickness. Dip a 2 1/2-inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re-rolled one more time.
  5. Place the biscuits on the prepared baking sheet, leaving about 1/4-inch between them.
  6. Brush the tops of the biscuits with the remaining tablespoon half-and-half, and sprinkle with the remaining tablespoon sugar.
  7. Bake until lightly browned on top and flaky in the center, about 20 minutes.

Sour Cream Chive Biscuits

Sour Cream and Onion-Spiced Grilled Tornado Potatoes