Scallion Biscuits
Fluffy, savory scallion biscuits with a golden crust, made with simple ingredients like flour, yogurt, and butter. Perfect as a quick side dish or snack, ready in under 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minPro Tips
- Cold Butter is Key: Keep the butter refrigerated until use. Cold butter melts during baking, creating steam pockets for fluffiness.
- Scallion Prep: Pat scallions dry after rinsing to avoid excess moisture in the dough, which could make it too wet.
- Yogurt Substitute: If out of yogurt, use buttermilk or sour cream in the same amount for similar tang and tenderness.
- Don’t Overwork: Stop mixing once the dough forms to prevent tough biscuits.
- Test Doneness: If unsure, break one open; it should be cooked through but still moist inside.
Optional Variations
- Cheesy Scallion Biscuits: Add ¼ cup shredded cheddar or parmesan to the dry mix for a savory twist.
- Herb-Infused: Mix in 1 teaspoon of dried dill or parsley with the scallions for extra flavor.
- Spicy Kick: Sprinkle a pinch of cayenne pepper or red pepper flakes into the dough for heat.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring it contains xanthan gum for structure.
Ingredients
Directions
- Preheat the Oven: Set your oven to 425°F (220°C) and position a rack in the middle. Lightly butter a baking sheet or line it with parchment paper to prevent sticking.
- Prepare the Dry Mix: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and black pepper (if using). Sifting ensures even distribution of leavening agents for a uniform rise.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry cutter, or two forks, blend the butter into the flour mixture until it resembles coarse meal with small, pea-sized butter chunks. Work quickly to keep the butter cold—this creates flaky layers.
- Add Wet Ingredients: Stir in the chopped scallions and plain yogurt. Mix gently with a spoon or spatula until the dough just comes together. It will be soft and slightly sticky—avoid overmixing to keep the biscuits tender.
- Shape the Biscuits: Using a spoon, drop the dough by heaping tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Aim for 6–8 biscuits, depending on size. No need to shape perfectly; their rustic look is part of the charm.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the biscuits are golden brown on top and firm to the touch. Check at 12 minutes to avoid overbaking.
- Serve: Let the biscuits cool on the sheet for 2–3 minutes, then transfer to a wire rack or serve warm. Enjoy with butter, soup, or as a standalone treat.
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