All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).
Recipe information
Total Time
30 minutes
Yield
Makes 8 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
Step 2
Using 2 spoons, drop ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.
