These are slightly adapted from the Bon Apetit Basically series. They’re delicious, easy to make and were a perfect accompaniment to our Green Goddess Salad. They’re best served warm with more butter, or even some sour cream.
Sour Cream and Onion Biscuits
Servings: 12
Ingredients
- 8 scallions thinly sliced
- 2½ cups flour plus more for rolling out
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1¾ tsp baking powder
- ½ tsp baking soda
- 1¼ tsp sugar
- 12 tbsp butter chilled, cut into ½" pieces and divided 10 tbsp and 2 tbsp
- 1¼ cups sour cream chilled
- fleur de sel or other flaky salt
Instructions
- Preheat oven to 425°. Line a sheet pan with parchment paper (use parchment instead of silicon mat to allow more direct heat and more even browning).
- Melt 2 tbsp butter and set aside.
- Thoroughly whisk together flour, salt, pepper, baking powder, baking soda and sugar.
- Work butter into flour by hand until there are smallish uneven clumps and pea sized pieces. Don't overwork. Add scallions and toss with dough to distribute evenly. Stir in sour cream with fork or spatula, mixing until almost no dry flour remains.
- Flour work surface and transfer dough onto it. Form into a 4×10 brick and then letter-fold the dough over itself. Press dough down to re-form 4×10 brick. Repeat twice more for a total of 3 folds. After final fold, form dough again into a 4×10 brick.
- Cut dough lengthwise down the middle so you have 2 2×10 logs. Cut each log into 6 pieces for 12 total biscuits. Transfer biscuits to baking sheet in 4 rows of 3 biscuits. Brush tops with butter and sprinkle with fleur de sel or other flaky salt.
- Bake for 20-25 minutes until golden brown. Serve with butter or sour cream.