Tender, buttery and loaded fresh scallions, these biscuits are an excellent dinner side or holder for your favorite savory sandwich.
These scallion buttermilk biscuits were first created to hold and complement a flavorful chicken salad with red grapes and dill, and there are certainly many other sandwich fillings that would be amazing on them. (Maybe roast beef with Cheddar, a BLT, tuna salad, or ham & Swiss!)
They’re not just for sandwiches though: they’re also a perfect side for roast chicken, fried chicken, a hearty stew, or a plate of roast beef hash. In fact I’m having trouble thinking of something they wouldn’t be tasty with! (Well bubble gum ice cream I guess… wouldn’t be good with that.)
Why you’ll love these biscuits
The flavors in these biscuits is lovely: the onion flavor of the scallions plus the slight tang from buttermilk in the batter.
This biscuits come together relatively quickly. Because they’re made with butter they have loads of buttery taste plus layers and flakiness. This is why they’re just as tasty in a sandwich as they are with a main dish.
How to make this recipe
Step 1: Combine the dry ingredients
Whisk together the flour, baking powder and other dry ingredients.
Step 2: Add in the butter
Cut the butter into small pieces and cut them into the dry mixture with a pastry blender.
Step 3: Stir in buttermilk and scallions
Stir the buttermilk through the butter-flour mixture as well as chopped fresh scallions.
Step 4: Cut the biscuits
Turn the mixture out onto a floured surface and knead it a few times. Roll out the dough and use a round cutter to cut out biscuits. Place these on a lined baking sheet.
Step 5: Bake!
Bake the biscuits for just under 20 minutes, until they’re lightly browned and puffed.
Notes:
- Be sure your butter is very cold before you cut it into the dry mixture. Cold pieces of butter in the biscuits is what will give the finished biscuits lots of flakiness.
Feel free to enjoy one of these biscuits in its simplest form: warm and slathered with butter!
The recipe is below, and here are other bready, buttery things that you should try:
>> How do you like these here biscuits? Scroll down and leave a star rating – and tell me in the comments!
Scallion Buttermilk Biscuits
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. Use a pastry cutter to work the butter into the dough.
- Add the buttermilk and chopped scallions to the bowl 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
- Be sure your butter is very cold before you cut it into the dry mixture. Cold pieces of butter in the biscuits is what will give the finished biscuits lots of flakiness.
Nutrition
Original post published in 2017. Recipe updated April 2020.
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