Homemade Scallion Biscuits

4.80 from 5 votes. Tap stars to vote

Tender and buttery, Scallion Biscuits made with buttermilk are excellent served as a side or to hold your favorite sandwich fillings.

Prep Time20

Cook Time17

Total Time37

Course: Bread, Comfort Food, Sandiwches, Side Dish

Cuisine: American

Servings: servings

Calories: 173kcal

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup butter, unsalted and cold
1 cup buttermilk
4-5 fresh scallions, ragged tops and white bulb ends removed, chopped (to yield about ½ 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.
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 ½-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.

Be sure your butter is very cold before you cut it into the dry mixture. Cold pieces of butter in the biscuits are what will give the finished biscuits lots of flakiness.