Onion Biscuits

 Flaky, tender sour cream and onion biscuits 

Yield: 8 biscuits

Ingredients

8 scallions

12 tbsp chilled unsalted butter, divided

1 tsp freshly ground black pepper

1¼ tsp sugar

2½ cups self-raising flour

1¼ cups sour cream

Instructions

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.