These Flaky Biscuits Have a Sour Cream-and-Onion Vibe

These biscuits have it all. A subtle tang comes from the buttermilk in the dough and when all of these parts come together, these biscuits are reminiscent of sour cream and onion chips (or dip!).

These light, yet crispy-on-the-edges biscuits have an alluring savoriness to them. If you’re hosting, this recipe can be easily doubled to make 16 biscuits. Serve with softened butter or cream cheese for slathering.

A chef’s knife works simply fine to cut and stack the biscuits, however if you have a bench scraper this is a terrific dish to use it for. The bench scraper will make cutting and lifting the dough throughout the stacking process easier.

2 1/2 cups all function flour, plus more for work surface

1/2 cup carefully sliced fresh chives

2 tsp baking powder

1 1/2 tsp granulated sugar

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper, plus more for topping

1/4 tsp baking soda

1 stick saltless butter (1/2 cup), cut into 1/2-inch pieces and cooled

1 cup cooled whole buttermilk, plus more for brushing biscuits

Blend flour, chives, baking powder, sugar, salt, pepper, and baking soda in a medium bowl.
Rub and pinch butter into flour mix until mixture resembles coarse crumbs with pea-size pieces of butter. Gradually stir in buttermilk. Knead a couple of times up until a shaggy dough forms.

Transfer dough to a lightly floured work surface. Pat dough into a 6-by-8-inch rectangular shape (about 3/4 inch thick). Cut crosswise and lengthwise to form 4 evenly sized smaller rectangles. Stack rectangular shapes on top of each other and pat them down into a 3/4-inch-thick rectangular shape once again. Repeat process 1 more time. Cut dough into 8 (about 2 1/2-by-3-inch) biscuits. Put on a baking sheet lined with parchment paper, spaced equally apart.

Brush tops with buttermilk and sprinkle with pepper. Freeze biscuits, uncovered, for 15 minutes. Preheat oven to 425 ° F.

Bake biscuits until golden up until, 16 to 18 minutes. Serve warm.

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