Are you ready for spring? One of the things I look forward to is Easter brunch, and these Sour Cream and Scallion biscuits are perfect for the occasion. These biscuits are flavorful and decadent and I absolutely love them. They are flaky and the perfect thing to accompany a brunch of eggs and fruit.
This recipe is fairly simple to put together and you already have most of the items in your pantry already. I love the addition of scallions and sour cream. It takes a basic biscuit recipe and amps it up! You can find more delicious brunch recipes here and here!
Serving Size: Serves 8
2 1/2 cups of flour
10 tablespoons of chilled butter
1 bunch of scallions
1 cup of sour cream
2 1/2 teaspoons of salt
1 teaspoon of pepper
1 3/4 teaspoons of baking powder
1/2 teaspoon of baking soda
1 1/4 teaspoons of sugar
2 tablespoons of melted butter
Maldon sea salt
Set the oven to 425 degrees.
Line a baking sheet with parchment paper.
In a large bowl, add the flour, salt, pepper, baking soda, and baking powder.
Whisk thoroughly to combine.
Add in the scallions and mix thoroughly.
Cut the chilled butter into small cubes.
Add the butter to the flour mixture.
Work the butter into the flour until it is well combined and has a sandy texture.
Add the sour cream to the dough and stir it in until it is well combined.
The dough should start to come together in a ball.
Flour a surface to work the biscuit dough on.
Move the dough to the floured surface.
Knead the dough and start to form it into a rectangle.
Fold the dough over several times while working it into a rectangular shape.
Cut the dough in half and cut the halves in half.
Cut those halves in half and you will have 8 biscuits.
Lay the biscuits on the lined sheet.
Brush the melted butter over the biscuits.
Sprinkle them with Maldon sea salt.
Bake the biscuits for 20-22 minutes.
Serve them warm with butter.