I’m a sucker for a good biscuit. There’s something about the rich, flakey layers and the buttery flavor that I find irresistible. If I’m being honest with myself, it’s the butter that really does it. What can I say, I like butter. These biscuits check all those boxes for me while having depth and complexity of flavor. The green onion and the sour cream come together to make a deliciously savory biscuit.
This is one of my favorite recipes to make when I’ve miscalculated the rate at which I’m going to be eating green onions. Sometimes they’re on sale and I think about is how much I like green onions and then suddenly it’s a week later and they’re looking sad in the fridge. If you’ve got some green onions hanging out in your fridge and they’ve been there a bit too long, make these. You won’t regret it.
Special Equipment
- Rolling pin
- Pastry brush
You can make this recipe without both of these items, but they both make it easier to get consistent results.
Recipe Tips and Notes
I keep a box of butter in the fridge habitually, but if you don’t, then put your stick of butter in the freezer a couple of hours before you intend to make the biscuits.
Wash and chop all your green onions. I prefer to dice them into fairly small rings. You’re welcome to chop them in larger chunks, but they won’t be distributed as uniformly in the biscuits.
Measure out all of your dry ingredients and whisk together thoroughly, then grate in your butter. Grating frozen butter is unpleasant but worth it. It helps distribute the butter in the flour without warming it too much. This creates those flakey layers that all good biscuits have.
Mix the frozen butter into the dry ingredients until it’s evenly dispersed, making sure to break apart any clumps, then mix in the green onion.
Now you’re ready to add the sour cream. Start mixing with a fork until the sour cream is distributed through the flour mixture and the texture is clumpy and crumbly. Set aside the fork and start kneading. The dough will seem dry, but will come together.
Lightly flour the countertop with white rice flour and turn the dough out onto it. Pat into a rectangle shape and then roll out to roughly 7″ x 12″. Starting with the short side, fold into thirds. Repeat the process again; roll out into a rectangle and then fold into thirds. If you don’t have a rolling pin you can do this step by patting out the dough or using a clean, washed bottle (like a wine bottle). Place the dough back in the bowl and chill in the fridge for 10-15 minutes.
While you’re waiting, line a baking sheet with parchment paper.
After the dough has chilled, take it out of the fridge and roll the rectangle out to roughly 5″ x 12″. Cut into six equally sized biscuits and arrange on the baking sheet.
Melt 1 tablespoon butter and use a pastry brush to brush the butter over the top of the biscuits. This will help with browning and give the crust an excellent flavor.
Bake at 40o0F for 20-22 minutes until golden on top. Allow to cool before eating. Enjoy with lots of butter!
Gluten Free Sour Cream & Green Onion Biscuits
Ingredients
Instructions
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Preheat oven to 400oF.
In a large bowl, mix all dry ingredients.
Grate the frozen butter into the dry ingredients and toss to coat. Break up any clumps that form, then add in the green onions and mix until evenly distributed.
Add the sour cream and mix until fully incorporated, kneading if necessary.
Lightly flour the countertop with white rice flour. Turn the dough out onto the countertop and roll out into a rough rectangle. Starting on the short end, fold in thirds as if the dough were a letter. Rotate the dough 90 degrees, roll out again and repeat the folding process. Place the dough back in the bowl and rest in the refrigerator for 10-15 minutes.
Line a baking sheet with parchment paper.
Remove the dough from the fridge and roll out the rectangle to roughly 5" x 12". Divide into 6 roughly equal pieces and arrange on the baking sheet. Brush the tops of the biscuits with melted butter. Bake for 20-22 minutes.