You can really never have too many biscuit recipes – and this one has to make it into your rotation!
I always get a lot of scallions when I buy groceries. I love that they add a little freshness and crisp onion flavor to pretty much any meal I make. Whether I’m making Asian, Mexican, Italian… I’ll throw scallions on top!
Everyyyy once in awhile though I end up with too many scallions, and I’m happy to say I’ve found the perfect recipe for that situation!
These sour cream and onion biscuits are perfection. You can get them on the table in just about 30 minutes, and they taste SO incredible. They’re flaky and tender on the inside with a crispy exterior. My Sunday mornings will be seeing a lot of these bad boys!!
Preheat the oven to 425 degrees.
Whisk together all of the dry ingredients (salt, pepper, baking powder and soda, sugar, flour).
Cut your cold butter into small pieces and add into the whisked dry ingredients. Using your fingers (or a pastry cutter), pinch the butter into the dough until it’s in about pea-sized pieces and well dispersed.
Slice your scallions, including all of the white and green parts, and add into the mixture.
Create a small well in the center of the dough and add in the sour cream. Use a spoon to incorporate it into the dough.
Sprinkle some flour onto your work surface and dump your dough out.
Work the dough into a cohesive piece and then flatten into a rectangle. Fold the rectangle in half and then fold that piece in half. It will get pretty tall at this point. Again, flatten into a rectangle then fold in half two more times. This will help you get delicious layers in your biscuits.
Finally, flatten into a disc and cut into 4 triangular biscuits.
Place on a baking sheet, brush each biscuit with some cream, and then sprinkle with flaky sea salt.
Bake for about 20 minutes, or until lightly browned.
Let cool for a few minutes and enjoy warm!
Adapted from: Bon Appetit
Makes: 4 biscuits (though very easily doubles to make 8)
Prep: 10 minutes, Cook: 20 minutes, Total: 30 minutes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon granulated sugar
- 1 1/4 cup all purpose flour
- 5 tablespoons unsalted butter, cold
- 4 scallions
- 2/3 cup sour cream
- Cream, for brushing on top
- Flaky sea salt
Preheat the oven to 425 degrees.
Whisk together all of the dry ingredients (salt, pepper, baking powder and soda, sugar, flour).
Cut your cold butter into 5-6 pieces and add into the whisked dry ingredients. Using your fingers (or a pastry cutter), pinch the butter into the dough until it’s in about pea-sized pieces and well dispersed.
Slice your scallions, including all of the white and green parts, and add into the mixture.
Create a small well in the center of the dough and add in the sour cream. Use a spoon to incorporate it into the dough.
Sprinkle some flour onto your work surface and dump your dough out.
Work the dough into a cohesive piece and then flatten into a rectangle. Fold the rectangle in half and then fold that piece in half. It will get pretty tall at this point. Again, flatten into a rectangle then fold in half two more times. This will help you get delicious layers in your biscuits.
Finally, flatten into a disc and cut into 4 triangular biscuits.
Place on a baking sheet, brush each biscuit with some cream, and then sprinkle with flaky sea salt.
Bake for about 20 minutes, or until lightly browned.
Let cool for a few minutes and enjoy warm!
Crunchy Salty Sweet 