Sour Cream and Onion Biscuits
We love sour cream and onion biscuits for breakfast and family dinners, but they're a must with holiday ham!
Servings: 8 biscuits
Ingredients
- 1 bunch scallions, (about 6)
- 3 Tbsp snipped fresh chives
- 2 1/2 cups all purpose flour
- 2 tsp ranch seasoning, (from a salad dressing seasoning packet)
- 1 3/4 tsp baking powder
- 1 1/2 tsp sugar
- 1 tsp coarse or kosher salt, (if using regular salt, reduce the amount to 1/2 tsp)
- 1 tsp black pepper, freshly cracked
- 1/2 tsp baking soda
- 10 Tbsp cold butter, cut in pieces
- 1 1/4 cup sour cream
- a few drops of milk, cream, or water, if necessary to hydrate your dough.
- flaky sea salt for topping, optional
Instructions
- Preheat your oven to 425F. Line a baking sheet with parchment paper.
- Trim your scallions and thinly slice them, both white and green parts. Add the snipped chives and set aside.
- In a large bowl whisk together the flour, ranch seasoning, baking powder, sugar, salt, pepper, and baking soda. I prefer to do this in my food processor, and I pulse to combine.
- Add in the butter, cut in pieces. If doing by hand, rub or cut the butter into the dry ingredients until the mixture resembles coarse sand and there are no clumps of butter left. I do this in the processor, by pulsing 20-25 times.
- Add the scallions and chives and toss to combine. If using a food processor, now is the time to move to a bowl.
- Fold in the sour cream and mix until the dough starts to come together (it will be crumbly.) I found that my dough was very dry, so I needed to add a bit of milk to get it to come together.
- Turn the dough out onto a lightly floured surface and bring together with your hands. Pat it into an 8x4 rectangle.
- Fold one third of the dough into the center. Then fold again, just like a letter. Don't worry, this will be messy and not exact.
- Pat the dough into the 8x4 rectangle again and repeat the fold.
- Pat the dough back into the 8x4 rectangle.* Now slice the rectangle in half lengthwise. Then cut each half into 4 squares.
- Place the biscuits on the baking sheet, at least 2 inches apart. Brush the tops of the biscuits with milk or melted butter.
- Bake for 18-22 minutes, or until risen and golden.
Notes
*For your final rectangle, use your bench scraper or the side of your knife to square off the edges. This will help make even edged biscuits.
Recipe slightly adapted from Bon Appétit.
Nutrition
Calories: 349 kcal · Carbohydrates: 34 g · Protein: 5 g · Fat: 21 g · Saturated Fat: 7 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 9 g · Cholesterol: 21 mg · Sodium: 650 mg · Potassium: 194 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 881 IU · Vitamin C: 1 mg · Calcium: 89 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.