Tangy Sour Cream & Onion Biscuits

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My favorite potato chip flavor has always been sour cream & onion. I don’t eat them very often, but if there’s an open bag, they’re hard to resist. They’re tangy, and creamy, and crunchy . . . . These biscuits, however, are as perfect a stand-in for the decadent chips as I could dream up. I like that they remind me of junk food, even though the first ingredient in the base, Hodgson Mill Whole Wheat Insta-Bake, is Whole Wheat Flour. (So they’re a bit better for you than potato chips.)

Ingredients

Directions

Preheat oven to 375° F. In a large bowl, mix together the Insta-Bake and chopped green onions. Add the sour cream, and stir until you have pea-sized crumbs. Add the milk, one tablespoon at a time; until the mixture forms a ball (this dough will be sticky). Drop by heaping spoonfuls onto a lightly greased or parchment paper-lined cookie sheet, top with more chopped green onions. With your fingers slightly moistened with cool water, gently squeeze and smooth in points of dough or onions that stick out, as these may over-brown in the oven.  Bake 10-12 minutes or until edges are browned and biscuits are firm to the touch.

Serve warm, or when cool, they’re great cut in half and toasted. Keep in sealed container up to 3 days.

Note: Recipe may easily be halved or doubled. You may also roll out and cut biscuits to transfer to baking sheet, but dough is a bit sticky and may be hard to handle.



Makes 12 biscuits Print this Recipe

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