BA’s Sour Cream and Onion Biscuits.
Recipe from Bon Appetit, Sour Cream and Onion Biscuits by Molly Baz.
Makes: 8
Time: 45 minutes
Ingredients:
8 scallions, thinly sliced
12 tablespoons chilled unsalted butter, divided
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sugar
2 1/2 cups all-purpose flour
1 1/4 cups sour cream, plus more for serving
Flaky sea salt
Instructions:
1. Place a rack in the middle of the oven, preheat to 400° Convection Mode. Line a baking sheet with parchment paper.
2. Whisk the salt, pepper, baking powder, baking soda, sugar, and flour together in a large bowl.
3. Melt 2 tablespoons of butter and set aside. Cut remaining 10 tablespoons butter into 1/2” 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 you palm until there are lots of thin shards and pea-sized bits. Add the scallions and toss to evenly distribute.
4. Create a well in the center of mixture and add the sour cream. Using a fork and working in circles, mix until large shaggy clumps form. Turn out onto the countertop and knead one or twice until it comes together. If there are any loose bits, add them to center of dough and knead once more to in corporate. The dough will be very dry. Pat dough into an 8”x4” rectangle about 1” thick.
5. Fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another rectangle, then fold dough in thirds once more. (You’ll have done the folding procedure two times total.) Pat the dough back into an 8”x4” rectangle and straighten up with your hands or bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
6. Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits. Transfer biscuits to prepared baking sheet. Brush tops gently with the reserved 2 tablespoons of melted butter; sprinkle with flaky sea salt. Bake biscuits until golden brown, 16-20 minutes. Serve warm with sour cream for slathering.