Herb Scallion Biscuits
Light, rich, and ultra-flaky biscuits loaded with scallions and fresh parsley brighten up any meal. The ultimate comfort side, perfect for breakfast, brunch, or dinner.
12
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.
Notes
Try swapping the scallions or herbs for your favorites—chives, thyme, or rosemary all work great. Don’t have buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 min.
Nutrition
Calories: 347kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 601mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg