I saw a recipe for sour cream cheddar and chives drop biscuits on Pinterest and thought that they sounded delicious. The recipe was put up by She Wears Many Hats, and it seemed simple enough. I actually thought I had bought a crumbly goat cheese a while ago, and wanted to add it to these biscuits. Obviously, I needed to revise the original recipe just a bit.
Turns out that I had bought a soft cheese instead, so no cheese for me. I did have green onions and decided to dice them up and add them to the batter. They give a nice savory flavor and the biscuits are perfect straight out of the oven topped with honey!
I recommend eating these biscuits as fresh as possible. If you do have leftovers, I recommend reheating them in a toaster oven. Eating them cold isn’t very satisfying and they get a bit limp when put in the microwave. This is probably one of the few times where leftovers aren’t better.
Green Onion Biscuits
Prep Time: 20 mins
Cook Time: 13 mins
Total Time: 33 mins
Makes: about 10 biscuits
2 cups of white whole wheat flour 1 tablespoon of granulated sugar 2 teaspoons of baking powder 1/4 teaspoon of baking soda 3/4 teaspoon of salt 4 tablespoons of very cold (frozen is best) butter, grated 1/2 cup of green onions, diced 1 cup of buttermilk 1/2 cup of greek yogurt
1) Preheat oven to 450° F and line a cookie sheet with parchment paper. 2) In a medium sized mixing bowl, combine all the dry ingredients. 3) With a fork, mix in the butter until it become coarse. Then add in the green onions. 4) Being careful to not overmix, stir in the buttermilk and greek yogurt. 5) Using a 1/4 measuring cup, scoop the batter and drop onto the cookie sheet. Bake for 13 minutes or until slightly browned.