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Sour Cream & Scallion Biscuits

Gardening Guide: The Super Scrumptious Scallion Guide

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Sour Cream & Scallion Biscuits

By Norann Oleson

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.

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Sour Cream & Scallion Biscuits

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
  • 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.

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TABLE OF CONTENTS

  • Curator’s Corner
  • Introduction
  • Feature Articles

  • Types of Scallion Plants
  • A Word About Varieties of Scallion Plants
  • Choosing to Grow Scallions from Seeds or Seedlings
  • Growing Scallions in Open Land, in Containers, or in Raised Beds
  • Starting with the Right Soil for Your Scallion Plants
  • The Right Sunlight for Your Scallions
  • Should You Fertilize Your Scallion Plants?
  • How—and When—to Water Your Scallion Plants
  • How to Spot, Treat, and Prevent Scallion Diseases
  • What to Do About Pests that Can Harm Your Scallion Plants
  • The Right Way to Weed Your Scallion Garden
  • Essential Tools and Equipment for Growing Scallions
  • Plant Profiles

  • White Spear Bunching Scallions
  • Parade Scallions
  • Heshiko Scallions
  • Deep Purple Scallions
  • Evergreen Hardy White Scallions
  • Nabechan Scallions
  • Recipes

  • Onion and Scallion Tart
  • Classic Western Omelet with Scallions
  • Sour Cream & Scallion Biscuits
  • Corn Bread with Scallions
  • Sausage & Scallion Eggs to Go
  • Green Onion (Scallion) Oil
  • Ginger Scallion Sauce
  • Scallion Pancakes
  • Stir Fry Chicken with Scallions
  • Skillet Scallions
  • Additional Articles

  • Nutrition Facts about Scallions
  • Home Remedies & Health Benefits of Scallions
  • Resources about Scallions
  • Scallion Glossary
  • Related Articles

  • The Super Scrumptious Scallion Guide: All You Need to Know About Growing, Harvesting, Cooking, and Eating Delicious Scallions

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