For picky eaters who don’t like mayo, this summery cole slaw is perfect!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 biscuits |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon white sugar
- ½ teaspoon baking soda
- ½ cup unsalted butter – melted, cooled, and divided
- 1 ½ cups sour cream
- 4 scallions, thinly sliced (Optional)
- ½ teaspoon Hungarian hot paprika, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
- Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
- Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.
- These biscuits can also be baked in a 12-inch cast iron skillet, arranged so the sides are just touching.
- These reheat well! Just pop back into a 350-degree oven for 5 minutes.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 707 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t think the ingredients ration is correct, the “dough” was not like dough at all ( more like a paste ) . I cooked it anyway just for giggles and yup this is so wrong .
I halved the recipe, didn’t add the scallions (didn’t have any/will get some for next time) and it was still amazing. Great the next day as left over and still moist. So quick, this will be a go-to for our stew dinners.
6.19.19 Half-cup biscuits are HUGE and they certainly did spread out, so don’t place too closely on the baking sheet. They’re way too big for us, but that’s easy enough to fix. Next time, I’m going to measure out some 1/3 cup and 1/4 cup and see which one we like better. Had to cook about 5 additional minutes for them to be done. Don’t skip the paprika, that really helps the biscuit’s eye appeal The biscuit is fairly flat, but the flavor is very good, texture a bit heavy and just a little doughy, but we liked them well enough to make again. And oh my, are they ever to easy to make.