Adapted from Bon Appétit, these taste exactly as you think they should and are a dreamy compliment to any bowl of soup – or brunch – or anything really! Oh my goodness they’re good – enjoy!
2 t. EACH kosher salt AND baking powder
1 t. EACH freshly ground black pepper AND sugar
1/2 t. baking soda
2 1/2 c. (313 g) flour
10 T. (142 g) cold butter, cut into cubes
8 scallions – I used a good half cup of chopped green onion
1 1/4 c. sour cream
2 T. butter, melted – to brush on before cooking
flaky sea salt – to sprinkle on before cooking
Preheat the oven to 425 and line a baking sheet with parchment. In a large bowl, whisk together the 6 dry ingredients, then add in the cubed cold butter and use a pastry cutter to work it in until the pieces are pea-sized and all is well combined. Add in the chopped scallions (or green onions) and toss well to coat.
Create a well in the middle of this new mix and add in all of the sour cream. Use a fork to start and then your fingers to mix until a dough ball starts to form. If your bowl is shallow, you can continue to turn the dough over onto itself and knead it a few times to get it to come together, or, feel free to turn it out onto your lightly floured counter and finish it there. My dough was still quite sticky after I had it formed into a dough ball, but it baked up beautifully.
Knead until the mix is well incorporated and then pat the ball either into an 8 x 4 inch rectangle or a 9-inch circle – either shape ending up about 1 inch thick. Cut into 8 or 9 equal pieces and place each on your prepared baking sheet. Brush all of the tops with the melted butter and sprinkle generously with the sea salt. Bake for 18 to 22 minutes until the biscuits are fluffy and golden and then serve warm with more sour cream or a lot of butter!