Scallion sour cream drop biscuits

I had green onions leftover from another recipe, and decided to make these to use some more of them up!

Recipe (from Bon Apetit)

Makes 8 Servings

Active Time: 15 min

Total Time: 30 min

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

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• ½ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, melted, cooled, divided
• 4 scallions, thinly sliced
• 1½ cups sour cream
• Hungarian hot paprika (for serving)

Recipe Preparation

• Preheat oven to 400°. 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 ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½" 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.

My notes:
- Comes together really quickly
- Made 10 biscuits
- Used "light" sour cream and still worked
- Even though after 15 minutes of baking the tops were browned, the outer biscuit was still quite tender. Would consider a quick broil to get a crunchier top.
- Would also consider adding chopped green chiles or melding cheddar on top
- excellent on the retoast
- I used the green and white parts of the scallion
- Paprika and even other spices would work well. 


Made again in March 2019.
Still pretty tender, even after 17-19 minutes in oven. I tried the broil, which helped and then I transferred a few to the toaster oven to get a crunchier top. I used smoked paprika, cayenne, and red chili powder. I melted a little pecorino on top— probably wouldn’t do that again.

Made again August 2021. Delicious, honestly, as a soft tender biscuit. I used Guntur Sanaam Chili powder and I measured the sour cream in grams (360). Did not broil this time. 

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