Easy Sour Cream & Scallion Biscuits

These Easy Sour Cream & Scallion Biscuits are buttery, light, flaky, and come together in less than 30 minutes.

These Easy Sour Cream and Scallion Biscuits are the kind of easy, no-fuss bake that feel extra special. The dough is mixed with tangy sour cream and plenty of fresh chopped scallions, then baked until golden and brushed with melted butter and a sprinkle of flaky sea salt. The result is a light, flaky biscuit that’s tender inside, rich with buttery flavor, and just a little savory from the scallions—perfect warm out of the oven.

Turn those biscuits into the ultimate breakfast sandwich by folding a little sour cream and scallions into soft, fluffy scrambled eggs, then topping them with gooey mozzarella cheese. Stack the eggs inside the buttery biscuits with crispy bacon and a drizzle of hot sauce, and you’ve got a savory, cheesy, slightly spicy sandwich that’s hearty, flavorful, and absolutely irresistible.

• Breakfast

Easy Sour Cream & Scallion Biscuits

These Easy Sour Cream & Scallion Biscuits are buttery, light, flaky, and come together in less than 30 minutes.

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Ingredients

The biscuits: 

• ▢ 2 cups all purpose flour
• ▢ 1 tbsp baking powder
• ▢ 1 tsp sugar
• ▢ 1 tsp salt
• ▢ 6 scallions
• ▢ 3/4 cup sour cream
• ▢ 1/4 cup whole milk 
• ▢ 10 tbsp cold butter 8 for the biscuits, and 2 for melting
• ▢ Flaky sea salt for topping

The breakfast sandwich:

• ▢ 2 strips of bacon
• ▢ Hot sauce of choice 
• ▢ 2 eggs
• ▢ 1 tbsp sour cream
• ▢ 1 scallion, chopped 
• ▢ 1 tbsp butter

Instructions 

The biscuits:

• Preheat oven to 425. Trim scallions and chop. 
• Combine flour, baking powder, sugar and salt in a bowl. Using a box grater, grate cold butter and add to the dry mix. Using your fingers, mix the butter into the dry mix. Add scallions, sour cream and milk. Using a fork and working in circles, mix until large shaggy clumps form. Be careful not to overmix.
• Turn 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 center of dough and knead once more to incorporate.
• Form the dough into a square and then cut the dough into four squares and stack on top of each other. Press down and then flatten dough until it is about 1 inch thick. Using a biscuit cutter, cut out biscuits. 
• Transfer to a parchment paper lined baking sheet. Melt butter and brush overtop, followed by flaky sea salt. Bake for 12-15 min or until biscuits are golden brown. 

The breakfast sandwich:

• Cook bacon in a skillet on medium heat for about 3-4 min per side or until desired crispiness. Transfer to a paper towel lined plate.
• Melt butter in a skillet. Whisk 2 eggs and pour into hot pan in an even layer. Add scoop of sour cream and chopped scallion to the center. Fold in the left and right sides and sprinkle with mozzarella cheese. Fold over the top and the bottom of the eggs so that everything melts together. 
• Slice open a biscuit and add eggs, bacon and your favorite hot sauce. Enjoy! 

Video

Notes

Note: Dough should be shaggy but if it feels like it’s too dry, add a touch of milk. If it feels too wet, add a little more flour. I find this dough can be very forgiving.

 

Note: If you don’t have a cutter, you can just cut them into squares with a knife.