Sour Cream And Onion Biscuits

Serves: 8
biscuits side easy

Ingredients

  • 8 Scallion
  • 12 tbspUnsalted butter(chilled, divided)
  • 2.5 tspSalt
  • 1 tspfreshly ground black pepper
  • 1.75 tspbaking powder
  • 0.5 tspbaking soda
  • 1.25 tspsugar
  • 2.5 cupsflour
  • 1.75 cupsour cream

Instructions

  1. 1

    Prepare Ingredients

    Place a rack in the middle of the oven; preheat to 425F. Line a baking sheet with parchment paper.
    Trim root ends from 8 scallions. Thinly slice crosswise (not in a diagonal); set aside.
    Melt 2 tbsp unsalted butter and set aside. This will be used to brush the tops of the biscuits before baking.
  2. 2

    Combine Dry Ingredients

    Whisk 2.5 tsp salt, 1 tsp freshly ground black pepper, 1.75 tsp baking powder, 0.5 tsp baking soda, 1.25 tsp sugar, 2.5 cups flour in a large bowl to combine
    Cut remaining 10 tbsp unsalted butter into 1/2 inch pieces.
    Add to dry ingredients and toss to coat.
    Using your hands, work butter into the dry ingredients, smashing the butter between your fingers and flattening it between your palm until there are lots of thin shards and pea-sized bits.
    Add reserved scallions and toss to evenly distribute.
  3. 3

    Mix wet and dry ingredients

    Create a well in the center of the dry ingredients and add 1.75 cup sour cream to the center.
    Using a fork, work in circls to mix until large shaggy clups form.
    If your bowl is wide enough, fold dough over itself a couple of times until it comes together.
  4. 4

    Knead dough

    Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed.
    If there are any loose bits, add them to center of dough and knead once more to incorporate.
  5. 5

    Form dough

    Form the dough into an 8"x4" rectangle about 1" thick
  6. 6

    Fold dough

    Working from a short side, fold the dough in thirds like a letter. It doesn't need to overlap perfectly.
    Form dough into another 8"x4" rectangle, then fold the dough into thirds again.
    Finally, form the dough into another 8"x4" rectangle
  7. 7

    Cut biscuits

    Cut the rectangle in half lenghtwise, then cut each half crosswise into 4 squares. Making 8 total biscuits
  8. 8

    Prepare biscuits

    Transfer biscuits to your baking sheet
    Brush tops with melted butter & sprinkle with flaky sea salt.
  9. 9

    Bake Biscuits

    Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour creamm or butter for slathering.

Notes

  • • 1 stick of butter => 8 Tbsp
  • • 1 slab of butter => 2 sticks of butter
  • • You can freeze the raw biscuits and bake them from frozen for 22-27 minutes @ 425F