soured cream and Onion Biscuits

Ingredients for soured cream and Onion Biscuits

• 2 1/2 teaspoons Diamond Crystal or 1 1/2 teaspoons Morton kosher salt

• 1 teaspoon freshly ground black pepper

• 1 3/4 teaspoons baking powder

• 1/2 teaspoons bicarbonate of soda

• 1 1/4 teaspoons sugar

• 325g (313 g) plain flour, plus more for surface

• 10 tablespoons chilled unsalted butter, cut into (1/2") pieces, plus 2 tablespoons melted

• 8 spring onions, thinly sliced crosswise (not on a diagonal)

• 300ml soured cream, plus more for serving

• Flaky sea salt

Place a rack in middle of oven; preheat to 218°C. Whisk salt, pepper, baking powder, bicarbonate of soda, sugar, and 325g flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add spring onions and toss to evenly distribute.

Create a well in the centre of mixture and add 300ml soured cream into the centre. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to centre of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.

Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.

Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18–22 minutes. Serve warm with soured cream (or more butter!) for slathering.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.