Need a luscious, savory biscuit to serve on the side? This drop biscuit travels well, from breakfast through dinner. And it reheats well, too, with just 5 minutes in the oven—if there are any left over, that is.

Sour Cream & Scallion Biscuits

Need a luscious, savory biscuit to serve on the side? This drop biscuit travels well, from breakfast through dinner. And it reheats well, too, with just 5 minutes in the oven—if there are any left over, that is.

• Author: Norann Oleson
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 8
• Category: Bakery

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter: melted, cooled, and divided
• 4 scallions, thinly sliced
• 1 1/2 cups sour cream

Instructions

1. Preheat oven to 400 degrees F.
2. Whisk all dry ingredients in a large bowl.
3. Drizzle in 6 tablespoons of butter into the dry ingredients and use your hands to distribute the butter.
4. Add the scallions and lightly mix together.
5. Make a well in the middle of the mixture and add the sour cream.
6. Mix with a wooden spoon until you have a rough dough.
7. Drop the dough, 1/2 cup at a time, onto a parchment-lined baking sheet, spacing the biscuits about 1 1/2 inches apart.
8. You can also drop the biscuits into a cast iron skillet, so the biscuits just touch. You should have 8 biscuits.
9. Brush the tops of the biscuits with the remaining melted butter.
10. Sprinkle lightly with kosher salt or paprika.
11. Bake biscuits until they’re brown on the top and bottom, about 12 to 15 minutes.
12. Serve warm with butter on the side.

Have you made these biscuits? Did you have any left over? Please tell us how this recipe turned out for you.