Savory Sourdough Scallion Biscuits Recipe
Transform your sourdough discard into these flaky, aromatic biscuits featuring fresh scallions and a subtle tang. These buttery, layered biscuits combine the convenience of quick bread with the complex flavor of sourdough fermentation.
Time
- Prep Time: 20 minutes
- Rest Time: 30 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 10 minutes
Yield
12 medium biscuits
Ingredients
- 2½ cups (300g) all-purpose flour
- 1 cup (240g) sourdough discard (100% hydration)
- one tablespoon baking powder
- one teaspoon baking soda
- one teaspoon salt
- ½ teaspoon garlic powder
- 1 cup (226g) cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk
- one bunch scallions (about 6-7), finely chopped
- two tablespoons melted butter for brushing
Instructions
Whisk together flour, baking powder, baking soda, salt, and garlic powder in a large bowl.
Cut cold butter into small cubes and work into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add chopped scallions and toss to combine.
Whisk together sourdough, discard, and cold buttermilk in a separate bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined, being careful not to overmix.
Turn dough onto a lightly floured surface and pat it into a rectangle.
Perform a letter fold: fold the right third over the center, then the left third over that. Pat down gently.
Rotate 90 degrees and repeat the folding process. Pat dough to about 1-inch thickness.
Cover and refrigerate for 30 minutes.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut biscuits using a 2½-inch round cutter, pressing straight down without twisting.
Place biscuits on a prepared baking sheet, leaving space between each.
Brush tops with melted butter.
Bake for 15-18 minutes until golden brown.
Storage
- Room Temperature: 2 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (unbaked or baked)
Nutrition Facts (per biscuit)
- Calories: 245
- Fat: 14g
- Carbohydrates: 25g
- Protein: 4g
- Fiber: 1g
- Sodium: 315mg
Process Tips
- Keep all ingredients cold until ready to use
- Don’t twist the biscuit cutter; this seals the edges and prevents proper rising
- Place biscuits close together for soft sides further apart for crispy edges
- For maximum flakiness, chill shaped biscuits for 15 minutes before baking
Recipe Variations
- Cheese Variation: Add 1 cup shredded sharp cheddar
- Herb Variation: Replace scallions with two tablespoons fresh herbs (rosemary, thyme, or sage)
- Spicy Variation: Add one teaspoon cracked black pepper and ¼ teaspoon cayenne
Common Substitutions
- Buttermilk → Regular milk + 1 tablespoon lemon juice
- Sourdough discard → Greek yogurt (texture will be different)
- Scallions → Chives or finely diced onions
- All-purpose flour → 50/50 blend of all-purpose and whole wheat flour
Pairing Suggestions
- Serve with honey butter
- Perfect alongside soups or stews
- Great base for breakfast sandwiches
- Excellent with fried chicken
FAQ
Q: Can I make these without the sourdough discard? A: Yes, replace the discard with an equal amount of buttermilk and increase the flour by ¼ cups.
Q: Why did my biscuits not rise well? A: Common causes include overworking the dough, using old leavening agents, or twisting the cutter when shaping.
Q: Can I make the dough ahead of time? A: Prepare by cutting and freezing unbaked biscuits for up to 3 months. Bake directly from frozen, adding 3-4 minutes to bake time.
Fun Food Fact
The world’s most giant biscuit was baked in 2020 by a team of bakers in Ankara, Turkey. It weighed 2,350 pounds (1,066 kg) and required a special oven explicitly built for the attempt. The biscuit was later broken into pieces and distributed to local food banks.
