Scallion Buttermilk Biscuits

Flaky buttery buttermilk biscuits filled with scallions in every bite. These scallion buttermilk biscuits are amazing and taste like green onion pancakes.

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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!

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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!

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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.

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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!

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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.

Scallion Buttermilk Biscuits | Cooking with a Wallflower

Scallion Buttermilk Biscuits | Cooking with a Wallflower

Scallion Buttermilk Biscuits | Cooking with a Wallflower

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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.

Scallion Buttermilk Biscuits | Cooking with a Wallflower

Scallion Buttermilk Biscuits | Cooking with a Wallflower

 

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.

Scallion Buttermilk Biscuits | Cooking with a Wallflower

Bake the biscuits for about 15-20 minutes until the tops have turned a golden brown.

Remove the biscuits from the oven.

Scallion Buttermilk Biscuits | Cooking with a Wallflower

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!

Scallion Buttermilk Biscuits | Cooking with a Wallflower

Scallion Buttermilk Biscuits
 
Prep time
Cook time
Total time
 
Flaky buttery buttermilk biscuits filled with scallions in every bite. These scallion buttermilk biscuits are amazing and taste like green onion pancakes.
Author:
Recipe type: Appetizer
Serves: 10-12 biscuits
Ingredients
  • 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
Eggwash
  • 1 large egg
  • 1 tablespoon milk
Topping
  • 1-2 tablespoons butter, melted
  • ⅛ cup chopped scallions
Directions:
  1. Preheat the oven to 425F.
  2. 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.
  3. Make a hole in the center of the flour, then pour in buttermilk. Stir until everything is combined and appears crumbly.
  4. 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.
  5. 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.
  6. Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
  7. Bake the biscuits for about 15-20 minutes until the tops have turned a golden brown.
  8. Remove the biscuits from the oven.
  9. In a small bowl, mix together melted butter with chopped scallions and brush the mixture over the biscuits.
  10. Serve these scallion buttermilk biscuits warm.

 

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