Sour Cream and Scallion Drop Biscuits

Preparation Preheat oven to 400°F. 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. Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" 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. Per 4 servings (2 each): Calories (kcal) 630 Fat (g) 39 Saturated Fat (g) 25 Cholesterol (mg) 120 Carbohydrates (g) 55 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 10 Sodium (mg) 1370

Preparation Preheat oven to 400°F. 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. Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" 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. Per 4 servings (2 each): Calories (kcal) 630 Fat (g) 39 Saturated Fat (g) 25 Cholesterol (mg) 120 Carbohydrates (g) 55 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 10 Sodium (mg) 1370