There is a constant putter of light drizzle on the kitchen skylight and everything outside is washed in a tone of gray. Yesterday, I sat down to do some menu planning for the week.
There is a warm soup, a Rigatoni pasta dish (with Brussels Sprouts, Parmesan, lemon, and leeks) and these hearty biscuits (that will go perfectly with the fresh eggs our friends gifted us) in the works.
I’m watching the weather closely so I make the soup on a rainy day. In any case, I’m psyched to dig into these biscuits at dinnertime tonight. I plan to pack mine with a fried egg, baby spinach, sliced tomato, and shaved red onion.
These biscuits are incredibly easy and call for just a handful of simple ingredients. The finely chopped scallions add a subtle onion flavor but you could also toss in minced jalapeno, a handful of shredded cheddar cheese, or finely chopped spinach.
Sour Cream & Scallion Drop Biscuits from Bon Appetit, February 2016
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon baking soda
8 tablespoons unsalted butter, melted
4 scallions, thinly sliced
1 1/2 cups sour cream
Hot paprika, for sprinkling
1. Preheat the oven to 400F. Whisk together the flour, baking powder, salt, sugar, and baking soda. Put 2 tablespoons of the melted butter in a small dish and drizzle in the remaining 6 tablespoons of melted butter. Mix lightly with your hands just to distribute.
2. Make a well at the center of bowl. Add in the scallions and sour cream. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
3. Using 2 large spoons drop 1/3-cupfuls of dough onto a parchment-lined baking sheet, spacing 1 1/2″ apart. Brush tops with the remaining melted butter and sprinkle with hot paprika. Bake biscuits in a 400 F oven until golden brown, 12-15 minutes.