Scallion Buttermilk Biscuits

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!

5 from 1 vote

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Scallion Buttermilk Biscuits

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

Course: Bread, Side Dish

Cuisine: Savory

Servings: 16 biscuits

Author: Nancy Mock

Ingredients

• 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)

Instructions

1. 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.
2. 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!)
3. 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.
4. The biscuits can be stored in an airtight container at room temperature for up to three days.

Recipe Notes

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