Happy Weekend, friends. Long time, no post but today I’m leaving you with some soft, pillowy biscuits that taste like those oh-so-addictive sour cream and onion chips we all can’t help but grab a handful of at a party.
These biscuits aren’t the kind with layer upon flakey layer, but rather more like a soft, crumbly roll. Sour cream adds moisture as well as a little bit of tang while butter does it’s thing to make these tender and rich.
A perfect dipper in soup or a savory side for breakfast, these sour cream and onion biscuits would make a lovely addition to your table. They’re easy to assemble and bake up in no time.
Hope your weekend is downright wonderful.
Sour Cream and Onion Biscuits
- 3 Cups All-Purpose Flour
- 1/2 Tsp Salt
- 3 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 1/2 Cups Sour Cream
- 1 Tbsp Onion Powder
- 1/4 Cup Chives, Chopped
- 1/2 Cup Cold Butter
Preheat the oven to 400.
Combine the flour, salt, baking powder, and baking soda in a large bowl. Next add sour cream, onion powder, chives, and butter. Use a fork or a pastry cutter to incorporate the ingredients and work the butter until it is in small, pea-sized chunks.
On a floured surface, roll out the dough to about 3/4 – 1 inch thickness. Use a biscuit or cookie cutter to cut out the biscuits. Work any excess dough into a ball and roll out again and continue to cut. Place on an ungreased baking sheet and optionally sprinkle with a little sea salt before baking for 12-14 minutes. Remove and allow to cool before serving.