These are tender, savory and buttery biscuits full of fresh scallions!
I created these biscuits to hold and complement the flavorful fillings of Deli Chicken Biscuit Sandwiches with Dill & Red Grapes, and there are certainly many other sandwich fillings that would be amazing on these biscuits. (Think roast beef with Cheddar, a BLT, tuna salad, or ham & Swiss!)
Sandwiches aside, these Scallion Buttermilk Biscuits would also be a perfect side for roast chicken, a hearty stew, a plate full of Who Hash with Roast Beef, or to enjoy with some Sausage Meatballs with Country-Style Cream Gravy.
Or just let them have the spotlight: slather a warm one with butter and enjoy it in its simple, unadorned form!
Scallion Buttermilk Biscuits
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 4-5 fresh scallions, ragged tops and white bulb ends removed, chopped (to yield about 1/2 cup chopped scallions)
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl whisk together the flour, baking powder, salt and baking soda. Mix the buttermilk and chopped scallions into this dry mixture: the mixture will be wet and lumpy.
- Turn the mixture out onto a lightly floured work surface and knead the dough a few times until it is smooth. Roll the dough to a 1/2-inch thickness. Use a 3-inch round cutter to cut circles out from the dough. (I didn't have this size cutter so I used a large mason jar ring which was about 2-3/4 inches. Improvisation!)
- Place the dough circles onto the prepared baking sheet, about 1 inch apart. Bake the biscuits for about 17 minutes, until they are lightly browned and puffed. Remove the biscuits to a cooling rack to cool completely, or serve them warm immediately.
- The biscuits can be stored in an airtight container at room temperature for up to three days.