Flaky, tender sour cream and onion biscuits
Yield: 8 biscuits
12 tbsp chilled unsalted butter, divided
1 tsp freshly ground black pepper
1¼ tsp sugar
2½ cups self-raising flour
1¼ cups sour cream
Heat oven to 425F.
Trim the roots from the scallions. Thinly slice crosswise and set aside.
Melt 2 tbsp of the butter and set aside.
Whisk together black pepper and sugar, and flour in a large bowl.
Cut the remaining 10 tbsp of butter into ½-inch pieces. Use your fingers to cut the butter into the flour mixture, smashing it with your fingers and rubbing it into the flour until there are mostly pea-sized bits of butter. Add in the scallions and toss to combine.
Create a well in the center of the dough and pour the sour cream into the center. Use a fork to mix it together until clumps start to form.
Pour the dough onto a lightly floured surface and knead until it starts to come together. Pat the dough into an 8x4-inch rectangle.
Working from a short side, fold the dough into thirds as you would a piece of paper if you were trying to fit it into an envelope. Pat it again into an 8x4-inch rectangle then fold it in thirds again. Pat again into an 8x4-inch rectangle.
Cut the rectangle into 8 equal sized biscuits. Brush with the reserved melted butter.