Sometimes we eat sour cream and onion biscuits for breakfast, sometimes for dinner with the family, and always with Christmas ham!
– 1 bunch scallions, (about 6) – 3 Tbsp snipped fresh chive – 2 1/2 cups all purpose flour – 2 tsp ranch seasoning, (from a salad dressing seasoning packet) – 1 3/4 tsp baking powder – 1 1/2 tsp sugar – 1 tsp coarse or kosher salt, (if using regular salt, reduce the amount to 1/2 tsp) – 1 tsp black pepper, freshly cracked – 1/2 tsp baking soda – 10 Tbsp cold butter, cut in piece – 1 1/4 cup sour cream – a few drops of milk, cream, or water, if necessary to hydrate your dough. – flaky sea salt for topping, optional
Heat the oven to 425F. Parchment a baking sheet. Trim and thinly slice white and green scallions. Shnipped chives added, set aside.
Mix flour, ranch seasoning, baking powder, sugar, salt, pepper, and baking soda in a large basin. Pulsing in my food processor is my preferred method.
Add chopped butter. If doing by hand, rub or chop the butter into the dry ingredients until it resembles coarse sand and no butter clumps remain.
In the processor, I pulse 20-25 times. butter added to sour cream and onion biscuits' dry ingredients. Toss in scallions and chives.
In the processor, I pulse 20-25 times. butter added to sour cream and onion biscuits' dry ingredients. Toss in scallions and chives.
In the processor, I pulse 20-25 times. butter added to sour cream and onion biscuits' dry ingredients. Toss in scallions and chives.
In the processor, I pulse 20-25 times. butter added to sour cream and onion biscuits' dry ingredients. Toss in scallions and chives.
In the processor, I pulse 20-25 times. butter added to sour cream and onion biscuits' dry ingredients. Toss in scallions and chives.
In the processor, I pulse 20-25 times. butter added to sour cream and onion biscuits' dry ingredients. Toss in scallions and chives.