Sour Cream and Onion Biscuits


8 scallions

12 Tbsp. chilled unsalted butter, divided

tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

1 tsp. freshly ground black pepper

tsp. baking powder

½ tsp. baking soda

tsp. sugar

cups (313 g) all-purpose flour, plus more for surface

cups sour cream, plus more for serving

Flaky sea salt


Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.

Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.

Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.