Sour Cream and Scallion Biscuits
These sour cream and scallion biscuits are crispy on the outside and soft on the inside, lending the perfect texture. They are easy to whip up and will be a hit at the breakfast table.
Servings: 8
Ingredients
- 6-8 Scallions Stalks
- 2 ½ cups Flour
- 2 tsp Salt
- 1 ½ tsp Sugar
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Onion Powder
- 1/2 tsp Fresh Cracked Pepper
- 1 stick Frozen Butter + 2 tbsp Melted Butter
- 1 cup Sour cream
- ¼ cup Milk (dairy or non-dairy)
Instructions
- Preheat the oven to 425° F. Thinly slice your scallions. Mix the flour, salt, sugar, baking soda, baking powder, onion powder, and fresh cracked pepper in a large bowl. Add in the sliced scallions and mix well.
- Grate your frozen butter over the dry mixture with a cheese grater. If you do not have a cheese grater cut the butter into small chunks with a knife. Mix the butter into the dry mixture.
- Add the sour cream and milk to the dry butter mixture. Mix well until it begins to come together. The dough will be dry and loose at this point. You can dump the dough onto a clean surface or cutting board. Pat the dough together into a rectangle. Fold 1/3 of the rectangle to the center like folding a letter. Fold the other 1/3 of the rectangle to the center, over the first fold to create layers. Pat into a rectangle and repeat two more times. By the 3rd fold, the biscuit should hold together. Pat the dough into an 8x4 inch rectangle about an inch thick. Cut into 8 biscuits.
- Place the biscuits on a baking sheet and brush with melted butter. Cook for 18-22 minutes. Enjoy!
Notes
The butter should be kept as cold as possible. I recommend using frozen butter or putting your butter in the freezer before you start. The biscuits will have a crumbly texture, as you make folds in the biscuits they will start to come together. Pepper is optional but adds a savory factor.