Scallion Buttermilk Biscuits

These are tender, savory and buttery biscuits full of fresh scallions!

I created these scallion 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 them.

(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

Course: Bread, Side Dish

Cuisine: Savory

Prep Time: 30 minutes

Cook Time: 17 minutes

Total Time: 47 minutes

Servings: 16 servings

Calories: 172kcal

Author: Nancy Mock

Tender and buttery biscuits are loaded with fresh scallions. These buttermilk biscuits are an excellent dinner side or holder for your favorite savory sandwich!

Print Recipe

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup butter, unsalted and cold
• 1 cup buttermilk
• 4-5 fresh scallions, ragged tops and white bulb ends removed, chopped (to yield about 1/2 cup chopped scallions)

Instructions

• 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. Slice the butter into small pieces and use a pastry cutter or your fingers to work the butter into the dough. Add the buttermilk and chopped scallions and stir them through the dry mixture.
• 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.
• 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. Makes about 16 biscuits.

Notes

Create, Be Curious, Celebrate… with Food!

Nutrition

Calories: 172kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 272mg | Potassium: 131mg | Vitamin A: 320IU | Vitamin C: 0.6mg | Calcium: 58mg | Iron: 1.2mg

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Recipe updated 3/2019