Sour Cream and Onion Biscuits
Flaky, tender sour cream and onion biscuits that are begging you to make them for weekend breakfasts (or just everyday snacking!).
Yield: 8 biscuits
  • 8 scallions
  • 12 tbsp chilled unsalted butter, divided
  • 2½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1¾ tsp baking powder
  • ½ tsp baking soda
  • 1¼ tsp sugar
  • 2½ cups flour
  • 1¼ cups sour cream
  • flaky sea salt
  1. Heat oven to 425F.
  2. Trim the roots from the scallions. Thinly slice crosswise and set aside.
  3. Melt 2 tbsp of the butter and set aside.
  4. Whisk together the salt, black pepper, baking powder, baking soda, sugar, and flour in a large bowl.
  5. Cut the remaining 10 tbsp of butter into ½-inch pieces. Use your fingers to cut the butter into the flour mixture, smashing it with your fingers and rubbing it into the flour until there are mostly pea-sized bits of butter. Add in the scallions and toss to combine.
  6. Create a well in the center of the dough and pour the sour cream into the center. Use a fork to mix it together until clumps start to form.
  7. Pour the dough onto a lightly floured surface and knead until it starts to come together. Pat the dough into an 8x4-inch rectangle.
  8. Working from a short side, fold the dough into thirds as you would a piece of paper if you were trying to fit it into an envelope. Pat it again into an 8x4-inch rectangle then fold it in thirds again. Pat again into an 8x4-inch rectangle.
  9. Cut the rectangle into 8 equal sized biscuits. Transfer to a parchment-lined baking sheet. Brush with the reserved melted butter and sprinkle with flaky sea salt. Bake until golden, 18-22 minutes. Serve warm.
Recipe from Bon Appetit
Recipe by Joanne Eats Well With Others at