Flaky buttery buttermilk biscuits filled with scallions in every bite. These scallion buttermilk biscuits are amazing and taste like green onion pancakes.
Happy Sunday!
This past weekend I’ve been busy wrapping presents for family and friends. Then we put all the presents under our Christmas tree so that it looks like we have a ton of presents. But in reality it’s for other people. Lol. Are you done with your Christmas shopping this year?
In the meantime, let’s talk about these scallion buttermilk biscuits!
I’ve been so obsessed with the buttery-ness and flakiness of these scallion buttermilk biscuits and I couldn’t wait to share them with you. It took multiple tries to get the perfect biscuits. The first batch turned out super flat. There were no flaky layers. It was not fluffy. And they looked like hockey pucks.
So, I changed up the recipe and finally got the results I wanted!
Are you a fan of green onion pancakes? I’m talking about these green onion pancakes. The savory flavor is one of my favorites. And I wanted to turn that same savory goodness into buttery fluffy biscuits with all those layers.
These scallion buttermilk biscuits are buttery and fluffy yet you can pull apart each of the layers. They’re perfect as sides or as snacks. And I’m definitely considering them for Christmas dinner.
Hope you’ll love these as much as I do!
Preheat the oven to 425F.
In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined. Add grated butter and then mix with a pastry cutter until coarse crumbs form. Add in the chopped scallions and mix until combined.
Make a hole in the center of the flour, then pour in buttermilk. Stir until everything is combined and appears crumbly.
Place the dough onto a lightly floured surface. Use your hands to flatten the dough into a rectangle. Fold one side to the center, and then fold the second side to the center. Turn the dough so that the dough is long horizontally. Flatten the dough again. Then fold the two sides to the center again. Turn the dough so that it is long horizontally. Flatten and fold again. Repeat 2-3 more times. The more times, the more flaky layers.
Roll the dough out with a rolling pin until about ½ inch thick. Use a biscuit cutter to cut the biscuits into about 2.5-3 inches in diameter. Roll out the scraps until you have about 9-12 biscuits. Arrange the biscuits in a 10 inch cast iron skillet or a parchment lined baking sheet. Make sure all the biscuits are touching.
Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
Bake the biscuits for about 15-20 minutes until the tops have turned a golden brown.
Remove the biscuits from the oven.
In a small bowl, mix together melted butter with chopped scallions and brush the mixture over the biscuits.
Serve these scallion buttermilk biscuits warm.
Enjoy!
- 2 ½ cups all purpose flour
- 2 tablespoons baking powder
- ¼ + ⅛ teaspoon salt
- ½ cup salted cold butter, grated
- 1 cup buttermilk
- 1 cup chopped scallions
- 1 large egg
- 1 tablespoon milk
- 1-2 tablespoons butter, melted
- ⅛ cup chopped scallions
- Preheat the oven to 425F.
- In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined. Add grated butter and then mix with a pastry cutter until coarse crumbs form. Add in the chopped scallions and mix until combined.
- Make a hole in the center of the flour, then pour in buttermilk. Stir until everything is combined and appears crumbly.
- Place the dough onto a lightly floured surface. Use your hands to flatten the dough into a rectangle. Fold one side to the center, and then fold the second side to the center. Turn the dough so that the dough is long horizontally. Flatten the dough again. Then fold the two sides to the center again. Turn the dough so that it is long horizontally. Flatten and fold again. Repeat 2-3 more times. The more times, the more flaky layers.
- Roll the dough out with a rolling pin until about ½ inch thick. Use a biscuit cutter to cut the biscuits into about 2.5-3 inches in diameter. Roll out the scraps until you have about 9-12 biscuits. Arrange the biscuits in a 10 inch cast iron skillet or a parchment lined baking sheet. Make sure all the biscuits are touching.
- Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
- Bake the biscuits for about 15-20 minutes until the tops have turned a golden brown.
- Remove the biscuits from the oven.
- In a small bowl, mix together melted butter with chopped scallions and brush the mixture over the biscuits.
- Serve these scallion buttermilk biscuits warm.
These look sooo delicious!
Thank you!
I’m already in love
I need a care package cause I cannot make biscuits properly! LOL
Sounds very yummy. My Mom used to make potato pancakes with green onions, so this recipe sounds perfect!