Sour Cream and Scallion Biscuits
Light, flaky savory biscuits studded with fresh scallions and enriched with tangy sour cream. Using the classic biscuit method of cutting cold butter into flour, these biscuits develop a tender crumb and delicate layers. Perfect alongside soups, stews, or breakfast eggs, they come together in about 30 minutes.
Steps
Before you start
- Chill the unsalted butter in the freezer for 15–20 minutes and keep the sour cream in the refrigerator until just before mixing.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Have all ingredients measured and ready (mise en place) so you can work quickly and keep the dough cold.
- Finely chop 3 scallions and set aside.
Mix dry ingredients
- Whisk together 2 cups (250g) all-purpose flour, 1 tablespoon (12g) baking powder, and 3/4 teaspoon (5g) salt in a large mixing bowl until evenly combined.
+ Show details− Hide details
Ready when: Ingredients are evenly distributed with no lumps of baking powder visible
Tip: Use a whisk rather than stirring to evenly distribute the baking powder throughout and prevent pockets of unraised dough in your finished biscuits.
Cut cold butter into flour
- Add 6 tablespoons (85g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes, to the flour mixture.
- Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visibly throughout.
- This should take 3–4 minutes.
- The uneven size of butter pieces is intentional—they create pockets of steam during baking that make the biscuits light and flaky.
+ Show details− Hide details
Ready when: Mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible throughout
Tip: If your kitchen is warm, chill the bowl and flour mixture for 5 minutes before adding the butter to prevent it from softening too quickly and losing its laminating effect.
Fold in sour cream and scallions
- Add 3/4 cup (180ml) cold sour cream and 3 finely chopped scallions (about 30g) to the flour-butter mixture.
- Using a rubber spatula or wooden spoon, gently fold these ingredients together just until the dough comes together.
- The dough will look slightly shaggy at first, but stop folding as soon as you don't see any visible dry flour.
+ Show details− Hide details
Ready when: Dough is just combined with no visible dry flour; texture is slightly rough but holds together when gathered
Tip: Overmixing develops gluten and makes biscuits tough and dense. Fold gently just until the dry ingredients are moistened, then stop immediately. If you see streaks of flour, fold one more time, then quit.
Pat dough to thickness
- Turn the dough out onto a lightly floured work surface.
- Gently pat the dough into a 3/4-inch (2 cm) thick rectangle about 6 inches by 8 inches (15 × 20 cm) using your hands or a rolling pin.
- Work quickly and handle the dough as little as possible to keep it cold and maintain the tender, flaky texture.
+ Show details− Hide details
Ready when: Dough is 3/4-inch thick and rectangular in shape
Tip: If the dough warms up and becomes sticky during shaping, place it in the refrigerator for 10 minutes before cutting.
Cut out biscuits
- Using a 2-inch (5 cm) biscuit cutter or the rim of a drinking glass, cut out rounds from the dough.
- Push the cutter straight down and up without twisting, which would seal the edges and prevent the biscuits from rising evenly.
- You should get about 12 biscuits.
- Gather any scraps, gently pat them together, and cut one or two more biscuits if desired (note that recycled scraps may be slightly less fluffy than the first cutting).
+ Show details− Hide details
Ready when: About 12 round biscuits are cut cleanly from the dough
Tip: Cutting straight down without twisting minimizes sealing the edges, allowing biscuits to rise upward into tall layers rather than spread outward.
Arrange and brush with milk
- Place the cut biscuits on the parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart if you prefer tall biscuits that touch and support each other, or 2 inches (5 cm) apart if you prefer more separated biscuits with crisper sides.
- Lightly brush the top of each biscuit with milk, using about 1/2 teaspoon per biscuit (total 2 tablespoons / 30ml).
+ Show details− Hide details
Ready when: Each biscuit is lightly brushed with milk and glistens slightly
Bake until golden brownOven 425°F / 220°C
- Bake in a preheated 425°F (220°C) oven for 15–18 minutes, until the biscuits are golden brown on top and the sides are light golden.
- The biscuits should feel firm to the touch.
- Remove from the oven and let cool on the baking sheet for 2 minutes before serving warm.
+ Show details− Hide details
Ready when: Biscuits are golden brown on top and sides, firm to touch
Tip: Biscuits continue to firm up as they cool. Slightly underbaked is better than overbaked, which will make them dry. If the tops are browning too quickly, tent loosely with foil for the last 3–4 minutes.
Good to know
Tips
- Keep all ingredients cold, especially butter and sour cream. This is the secret to flaky, tender biscuits. The cold butter creates distinct pockets of steam that lift the biscuits apart into delicate layers.
- Don't overwork the dough. Mixing develops gluten, which makes biscuits tough. Fold gently just until combined—if you see streaks of flour, fold one more time, then stop. Better slightly lumpy than overworked.
- Cut biscuits cleanly without twisting. Twisting seals the edges and prevents even rising. A sharp cutter and straight up-and-down motion give you the best results.
- Place biscuits close together (1 inch apart) on the baking sheet so they support each other while rising, creating taller biscuits with softer sides. If you prefer more separated biscuits with crispy sides, space them 2 inches apart.
Make ahead
Unbaked biscuits can be frozen for up to 3 months in a freezer bag or airtight container. Bake directly from frozen, adding 1–2 minutes to the baking time. You can also prepare the dry ingredients and store them in an airtight container in the refrigerator overnight; add the cold sour cream and scallions when ready to bake.
Storage & reheating
Room temperature: 1–2 days in an airtight container. Refrigerator: 3–4 days in an airtight container; reheat for 5 minutes in a 350°F (175°C) oven. Freezer: 2 months in a freezer bag or airtight container; reheat from frozen in a 350°F (175°C) oven for 8–10 minutes wrapped loosely in foil.
Substitutions
- sour cream → Buttermilk or plain Greek yogurt. Use the same amount. Both provide tang and moisture; Greek yogurt will make slightly denser biscuits.
- scallions → Fresh chives, green onions, or finely chopped leeks. Adjust the amount based on desired onion flavor; leeks are milder, chives more delicate, green onions stronger.
- all-purpose flour → Pastry flour or cake flour. These softer wheats create even more tender and flaky biscuits; use the same weight or amount.
- unsalted butter → Cold coconut oil, lard, or vegetable shortening. These create similarly flaky biscuits but with different flavors; maintain the same weight for the best results.
