Description
Soft and flaky sour cream biscuits featuring a savory swirl of sweet caramelized onions and fresh thyme. This recipe transforms a simple side into an elegant centerpiece.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 0.5 cup unsalted butter, very cold and cut into 0.5-inch cubes
- 1 cup full-fat sour cream, cold
- 2 medium yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves, picked and chopped
- 0.5 teaspoon fine sea salt, for onions
- Pinch granulated sugar (optional)
- Fresh thyme sprigs, for garnish (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Caramelize Onions and Thyme: Heat olive oil in a large skillet over medium-low heat. Add sliced onions, 0.5 teaspoon salt, and sugar (if using). Cook slowly, stirring occasionally, for 30-45 minutes until deeply golden brown and very tender. Remove from heat, stir in fresh thyme leaves, and spread onto a plate to cool completely.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and 1 teaspoon fine sea salt.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
- Add Sour Cream: Pour in the cold sour cream. Mix gently with a fork or hands until just combined and a shaggy dough forms. Do not overmix.
- Integrate the Swirl: Turn the dough out onto a lightly floured surface. Gently knead once or twice, then flatten into a rough rectangle. Scatter the cooled caramelized onion and thyme mixture over two-thirds of the dough. Fold the un-topped third over the middle, then fold the remaining topped third over that, like a letter. Repeat the folding process once more to create layers.
- Shape and Cut Biscuits: Pat or gently roll the dough to about 1 inch thickness. Using a 2.5-inch round biscuit cutter, cut out biscuits without twisting the cutter. Rework scraps gently as little as possible to cut remaining biscuits. You should get 8-10 biscuits.
- Bake: Arrange the cut biscuits on the prepared baking sheet, ensuring they are touching lightly for soft sides. Bake for 15-20 minutes, or until the tops are golden brown and puffed.
- Serve and Garnish: Transfer the hot biscuits to a dark ceramic plate or wooden board. Sprinkle immediately with flaky sea salt and fresh thyme leaves.
Notes
Ensure all ingredients (butter and sour cream) are very cold for best results, which helps create flaky layers. Avoid overmixing the dough; stop mixing as soon as the dry flour disappears. The caramelized onions can be prepared up to a day in advance to save time. For soft-sided biscuits, arrange them close together on the baking sheet before baking.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 265 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: sour cream biscuits, caramelized onion, thyme, savory, flaky biscuits, baking, side dish, brunch, easy recipe