Share a batch of Sour Cream Scallion Biscuits for your Thanksgiving feast!
Sour Cream Scallion Biscuits
Sour Cream Scallion Biscuits are what happens when plans go awry. A meal I planned which didn’t materialize, left me with a full container of sour cream and a bunch of scallions (aka green onions.) Did you know you can back into a recipe when this happens? Just do an internet search – “what can I make with extra sour cream and scallions?” Viola – Sour Cream Scallion Biscuits.
These moist biscuits have a sprinkle of hot paprika and a fair amount of salt, putting them squarely into the savory category. If you’re averse to foods that are on the salty side, you could reduce the salt by 1/2 to 1 tsp. You could also use regular paprika, instead of hot paprika, if you don’t want the slight touch of heat.
I served these biscuits to my Mom and Dad for lunch, along with my Roasted Vegetable Chicken Soup. Mom loved the soup so much she asked for the recipe. High praise from a lady who makes a mean chicken dumpling soup!
Great Make Ahead Option
These biscuits freeze perfectly, making them a great make ahead option for Thanksgiving (or any other biscuit eating occasion.) I thaw them at room temperature, then either warm them gently in the microwave wrapped in a paper towel, or in a 350 degree oven for 5-10 minutes.
Enjoy the Sour Cream Scallion Biscuit recipe at the bottom of this post, along with a variety of recipe ideas for your Thanksgiving feast.
Thanksgiving Recipes
Sour Cream Scallion Biscuits
Ingredients
- 2 c. flour
- 2 tsp. baking powder
- 2 tsp. kosher salt reduce to 1 tsp, if you prefer a lower salt option
- 1 tsp. sugar
- ½ tsp baking soda
- ½ c. 1 stick unsalted butter, melted, cooled, divided
- 4 scallions green onions, thinly sliced
- 1½ c. sour cream
- Hungarian hot paprika to sprinkle on top or regular paprika, if preferred
Instructions
- 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 about ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½” apart, to make 8 generous biscuits. If preferred, you can make 10-12 smaller biscuits.
- Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until golden brown on top and bottom, about 18-20 minutes for larger biscuits and about 12–15 minutes for smaller biscuits. Enjoy warm with a slathering of butter, or let cool to room temperature and freeze for future use.
These look right up Cole’s Allie. He would probably eat four of these and no turkey. 🙄