Herb Scallion Biscuits – made with flour, scallions, baking powder, parsley, butter, buttermilk, salt, and baking soda for light, flaky layers packed with flavor.
I think we all have those moments where we stand in a perfectly clean kitchen and feel—well, uncomfortable. That’s exactly what happened to me on the day I created this Herb Scallion Biscuits recipe. I’d just deep-cleaned every nook and cranny of my kitchen, standing proudly in front of my sparkling oven, and then it hit me: it was too clean. The countertops begged for chaos in the form of flour, dough, and buttery smudges. So I threw on an apron, rolled up my sleeves, and here we are.
These biscuits hold a special place in my heart. They started as a simple breakfast experiment but quickly became my go-to for nearly every occasion. Whether I use rosemary, parsley, thyme, or any combination of herbs, they always turn out delightful. The addition of scallions came later during one of those “use what’s left in the fridge” mornings, and let me tell you—it changed the biscuit game forever. I love how the sharpness of the scallions balances the richness of the butter (and believe me, there’s a lot of butter). They’ve become such an MVP recipe in my kitchen that even family gatherings now demand my handiwork. If you’ve ever wanted an excuse to mess up your clean kitchen, these biscuits are it.
Why You’ll Love This Herb Scallion Biscuits
These biscuits are the stuff of dreams. Picture this: towering layers of buttery, herby goodness that practically melt in your mouth. Here are a few reasons why this recipe will win a regular spot in your baking rotation:
- The combination of sharp, savory scallions with fragrant fresh herbs takes the flavor to a whole new level.
- These are the flakiest biscuits you’ll ever make. They’re perfectly light yet rich, thanks to the (admittedly indulgent) amount of butter.
- They’re incredibly versatile, great for breakfast, lunch, or dinner. Serve them plain, slathered with honey butter, or alongside a cozy soup or stew.
- You can easily adapt the herb mix or adjust for what’s in your pantry and garden. No trips to the store? No problem!
Ingredient Notes
This recipe comes together with everyday pantry ingredients and a bit of fresh produce, but each one brings something special to the table.
- All-Purpose Flour: The base of those sky-high layers. Make sure to measure with precision for tender biscuits.
- Scallions: With their crisp, bold flavor, these add a unique punch of savory goodness to balance out the butter.
- Butter: The not-so-secret superstar here. Make sure your butter is cold—it’s the key to flaky layers.
- Parsley: Bright and herbaceous, a subtle hint of parsley adds freshness without overpowering the other flavors.
- Baking Powder & Baking Soda: These are your leavening agents to ensure those perfect fluffy layers.
- Buttermilk: The acidity helps with lift and tender crumb, plus it adds a subtle tang to the flavor.
How To Make This Herb Scallion Biscuits
These biscuits come together quickly and easily—perfect for a lazy weekend morning or impromptu gathering.
- Step 1: Preheat your oven to 400°F. In a large bowl, whisk together the flour, scallions, baking powder, parsley, salt, and baking soda.
- Step 2: Add the cubed cold butter to the dry ingredients and use your fingers or a pastry blender to cut the butter into the mix until it’s crumbly.
- Step 3: Gradually stir in the buttermilk, being careful not to overmix—that’s the key to tender biscuits.
- Step 4: Transfer the dough to a lightly floured surface and gently knead it a few times. Shape the dough into a 1 ¼-inch-thick disk.
- Step 5: Use a 2 ½-inch round cutter to stamp out biscuits, reshaping scraps as needed. Arrange them on baking sheets.
- Step 6: Bake for 15–20 minutes, rotating the trays halfway through, until golden and irresistible. Cool slightly before devouring.
Storage Options
Store these biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them—just place them in a freezer-safe bag or container for up to 3 months. When reheating, pop them in a 375°F oven for 5–7 minutes to revive their just-baked texture.
Variations and Substitutions
This recipe is delightfully adaptable. Here are a few fun ways to make it your own:
- Cheddar Herb Biscuits: Add 1 cup of shredded sharp cheddar cheese to the dough for an extra cheesy kick.
- Garlic Butter Biscuits: Mix a little garlic powder into the dough, and brush hot biscuits with melted garlic butter after baking.
- Vegan Version: Use plant-based butter and substitute the buttermilk with your favorite non-dairy milk mixed with a touch of lemon juice.
What to Serve with This Herb Scallion Biscuits
These biscuits are versatile, so they pair beautifully with many dishes. Here are a few ideas:
- Rich Beef Stew: The flaky, tender biscuits soak up that savory broth like a dream.
- Homemade Jam: Sweet and tangy jam spread on a buttery biscuit? Yes, please.
- Scrambled Eggs: Serve these at breakfast with creamy, fluffy scrambled eggs for pure comfort food.
FAQ
Q: Can I make the dough ahead of time?
A: Absolutely! Prepare the dough, cut out the biscuits, and store them on a baking sheet in the fridge for up to 24 hours. Bake when ready.
Q: Can I freeze the biscuits before baking?
A: Yes! Freeze the unbaked biscuits on a tray, then transfer them to a freezer-safe bag. Bake directly from frozen with an additional 5 minutes.
Q: What herbs work best if I’m out of parsley?
A: Try chives, rosemary, thyme, or even dill! You can mix and match based on what you have.
Herb Scallion Biscuits
Ingredients
- 4 cups (500 g) all-purpose flour plus more for dusting
- 3 tablespoons (18 g) scallions finely sliced
- 2 tablespoons (24 g) baking powder
- 1 tablespoon (4 g) parsley finely chopped
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon (5 g) baking soda
- 1 1/4 cups (283 g) unsalted butter cubed (2 1/2 sticks)
- 1 1/2 cups (360 ml) buttermilk
Equipment
- Large Bowl
- Pastry Blender or Fingers
- Baking Sheets
- 2½-inch Round Cookie Cutter or Glass
Instructions
- Heat oven to 400°F (200°C). In a large bowl, whisk together the flour, scallions, baking powder, parsley, salt, and baking soda. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the buttermilk and stir until just moistened (do not overmix).
- Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Gently shape into a 1¼-inch-thick disk. Using a 2½-inch round cookie cutter or a small glass, cut out 12 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on 2 baking sheets and bake, rotating the baking sheets halfway through, until golden, 15 to 20 minutes.
