Lunch: Sour Cream and Scallion Drop Biscuits

Recipe by Claire Saffitz All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350 °F oven for 5 minutes).

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted, cooled, divided
4 scallions, thinly sliced
1 1/2 cups sour cream
Hungarian hot paprika (for serving)

Instructions

Preheat oven to 400 °F. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12 –15 minutes.

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