Sour Cream and Onion Biscuits
Perfectly fluffy and light biscuits with a sour cream and onion flavor that's out of this world. They bake up perfectly every time.
Servings 6
Ingredients
- 10 scallions
- 2½ cups all-purpose flour plus extra for kneading
- 1 Tbsp Kosher salt
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp sugar
- 1¼ cups sour cream
- 12 Tbsp unsalted butter very cold and divided
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper. (I have used non stick baking sheets and no parchment paper with equal success.)
- Coarsely chop white and light green parts of scallions.
- Melt 2 Tbsp butter. Set aside.
- In a large bowl combine flour, salt, baking powder, baking soda, and sugar. Whisk to combine.
- Cut remaining cold butter into small ¼" pieces. Add to dry ingredients and toss to coat. With your fingers work butter into the flour pressing it into bits. The mixture should resemble pea-sized sand. Add scallions and lightly toss to combine.
- OPTIONAL: Add 2-3 Tbsp sharp cheddar or Parmesan cheese along with the scallions for a bold flavor.
- Make a well in the center of the flour mixture and add 1¼ cup sour cream. Mix with a fork until dough just comes together. It should be pretty shaggy.
- Turn mixture out onto a lightly floured surface and form together with your hands until it comes back together. Keep your hands floured to keep from sticking. Pull loose mixture into the dough and knead once or twice to combine.
- Pat dough into a rectangle about 1 inch thick, pressing bits of dough that fall back into the dough.
- Starting at one of the short edges of the rectangle, fold dough toward the center, one third of the way. Then fold the other edge over that and pat into another rectangle. Don't worry if it's a little misshapen here. The idea is to fold and pat, fold and pat to create layers in the dough. You will do this "fold and pat" two times then pat the dough back to a 1 inch thick rectangle about 8 x 4" in size. Square it up and even the edges with a blade or pastry scraper.
- Cut dough down the center lengthwise, then cut each half into 4 squares of dough. There should be 8 biscuits total.
- Transfer biscuits to a baking sheet. Brush tops gently with 2 Tbsp melted butter. Don;t skip this step. It makes your biscuits golden brown and just slightly crisp on top.
- Bake until light golden brown, 20-25 minutes.
- Serve hot with a side of eggs.