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Sour Cream and Green Onion Biscuits

Sour Cream and Green Onion Biscuits

Biscuits are great dinner sides. They’re tasty, and putting together a batch is actually very quick and easy – especially when you compare it to relatively time consuming alternatives, like making yeasted dinner rolls. Biscuits are usually made to be plain, with all of their flavor coming from butter, buttermilk or cream included in the dough. As a result, they can be served with all kinds of dishes, both sweet and savory. If you know what you’re planning to serve the biscuits with, however, it’s easy to flavor the dough to make them a little more interesting.

For these savory biscuits, I used sour cream and green onion to flavor them. Sour cream adds a light tanginess to the biscuits, in much the same way that buttermilk does, and the green onion is a nice complement to it. Since sour cream is a bit thicker than buttermilk, I found that I needed to use a bit more “liquid” than I usually do when I’m baking biscuits.

Making biscuits takes a bit of practice to get them turning out picture perfect, much like pie crust does. But just like pie crust, the method is actually very easy. Butter is cut in to the dry ingredients and liquid – or sour cream, in this case – is added to bind everything together. The dough should be gently kneaded before being rolled out. This allows gluten to develop, giving the biscuits a higher rise, and it also distributes the butter so you get a flakier finished biscuit.

Sour Cream and Green Onion Biscuits
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1/2 cup butter, chilled and cut into pieces
1 cup sour cream
1/2 cup chopped green onion

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
Add butter to bowl and rub into flour mixture with your fingertips until mixture resembles very coarse sand. The average piece should be about the size of a pea. Stir in sour cream and green onions until dough is moistened, then turn out on to a lightly floured surface and lightly knead until the ball comes together smoothly. Press dough out until it is 1/2-inch thick.
Use a 2 1/2-3 inch round cookie/biscuit cutter to cut rounds, then place on baking sheet. Dough can be gathered and rerolled once. You should get about 10 biscuits, depending on size of the biscuit cutter.
Bake for 20-24 minutes, until tops of biscuits are golden and sides are puffed and firm.
Cool on a wire rack before serving.

Makes about 10 biscuits

Happy Thanksgiving!

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  • CookiePie
    November 10, 2008

    Beautiful! I bet these would be perfect for Thanksgiving… 🙂

  • Patricia Scarpin
    November 11, 2008

    I love how flaky and tall these are, Nic.

  • Maricriss
    November 11, 2008

    I just finished making your Coconut Banana Bread and loved it. I will definately be trying the biscuits next they look soo good. Thanks!

  • Aislinn
    November 11, 2008

    can just the dough for these biscuits be made ahead of time, and then refridgerated and baked the next day? I’m just thinking of prepping for thanksgiving and wondering if it might be more worthwhile to prep the dough the night before and then bake them right before dinner.

  • Nicole
    November 11, 2008

    Aislinn – You should be able to make the dough in advance. I’d refrigerate it as a ball, then roll it out and cut the biscuits right before baking.

  • Lydia (The Perfect Pantry)
    November 11, 2008

    I think biscuit making is an art, and it’s one I’ve never mastered. Whenever biscuits are a key part of a meal I’m serving, I have to call a friend for tech support!

  • tara
    November 16, 2008

    I was planning on making Ina Garten’s biscuits for an upcoming event, but looking at the gorgeous texture of these I think I will be trying your recipe instead!

  • maggyymayy
    November 28, 2008

    I made these today as an accompaniment to a beef stew (I’m Canadian) and just wanted to tell you how absolutely fabulous they are slathered with butter. I left out the green onion (didn’t have any) and added an extra tablespoon or so of sour cream to get the dough to come together. Perhaps my flour was drier than expected. I’ve never had great success with biscuit recipes in the past but this is a definite keeper! They rose beautifully and had an insanely good texture and taste.

  • evalala
    October 28, 2009

    where do the spring onions come into the recipe? these look gorgeous though, cant wait to try them!

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