Breakfast

scallion and sour cream biscuits with cheddar

cheddar-scallion: YES

These are easily prepped the night before.

Original recipe from: https://www.bonappetit.com/recipe/sour-cream-and-onion-biscuits . My tweak is the cheddar add.

Scallion and sour cream biscuits with cheddar
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 biscuits
 
Makes 10 in my recipe, 8 in the original.
Ingredients
  • 8 scallions
  • 12 tablespoons chilled unsalted butter, divided
  • 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
  • 1 tsp. freshly ground black pepper
  • 1¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1¼ tsp. sugar
  • 2½ cups (313 g) all-purpose flour, plus more for surface
  • 1¼ cups sour cream, plus more for serving
  • ¾ cup hand-grated cheddar
  • flaky sea salt
Instructions
  1. Place a rack in middle of oven; preheat to 425 deg F. Line a baking sheet with parchment paper. Thinly slice scallions crosswise (not on a diagonal); set aside.
  2. Melt 2 tablespoons of the unsalted butter and set aside.
  3. Whisk salt, black pepper, baking powder, baking soda, sugar, and all-purpose flour in a large bowl to combine.
  4. Cut remaining 10 tablespoons chilled unsalted butter into ½ inch pieces.
  5. Add cut butter to dry ingredients and toss to coat. Work butter into dry ingredients, smashing it between your fingers and flattening to make pea-size bits. Add reserved scallions and ½ cup of the cheese toss to evenly distribute.
  6. Create a well in the center of mixture and add sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. Fold dough over itself a couple of times.
  7. Turn out onto a lightly floured surface and knead once or twice until it comes together, using more flour if needed to prevent sticking.
  8. Pat dough into an 8x4-inch rectangle about 1 inch thick.
  9. Starting with a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4-inch rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4-inch rectangle and straighten up the edges with your hands and/or your bench scraper. This folding makes the flakiness.
  10. Cut rectangle in half lengthwise, then cut each half crosswise into 5 squares for a total of 10 biscuits.
  11. Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt and cheddar.
  12. Bake biscuits until golden brown, 16-20 minutes. Serve warm with butter.

 

what do you think?

Your email address will not be published. Required fields are marked *

Rate this recipe:  
 
story of a kitchen