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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Everything scallion drop biscuit

Everything Scallion Drop Biscuits

Posted by: Ari Laing

Tender, flaky homemade drop biscuits with everything bagel seasoning and scallions. The dough comes together in less than 10 minutes. Makes 6 large biscuits that can easily be turned into breakfast sandwiches!

recipe +-

Posted by: Ari Laing
Everything scallion drop biscuit
Print Recipe
5 from 3 votes

Everything Scallion Drop Biscuits

Tender, flaky homemade drop biscuits with everything bagel seasoning and scallions. The dough comes together in less than 10 minutes. Makes 6 large biscuits that can easily be turned into breakfast sandwiches!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Keyword: best homemade biscuits, drop biscuit recipe, everything bagel seasoning
Servings: 6 biscuits
Calories: 320kcal
Author: Ari Laing

Equipment

  • Large mixing bowl
  • Whisk
  • Large 2 ½" cookie or muffin scoop
  • Rimmed baking sheet
  • Parchment paper

Ingredients

  • 250 grams all-purpose flour about 2 cups, loosely packed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 heaping tsp everything bagel seasoning blend
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 scallions thinly sliced, about 3 Tbsp
  • ½ cup milk cold
  • ½ cup sour cream cold
  • ¼ cup cooled melted butter
  • 3 Tbsp melted butter for brushing on biscuits

Instructions

  • Mix together the dry ingredients. Preheat oven to 400F. In a large bowl, combine 2 cups AP flour, 2 tsp baking powder, ½ teaspoon baking soda, 3 heaping tsp everything bagel seasoning, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk well.
  • Add the wet ingredients. To the flour mixture, add 3 Tbsp of thinly sliced scallions, ½ cup cold sour cream, ½ cup cold milk, and cooled melted butter. Stir well to incorporate. The dough will be sticky.
  • Form the biscuits. Spray a large cookie or muffin scoop with nonstick cooking spray, then portion into 6 large biscuits. Scoop them onto a parchment lined baking sheet. Brush each with a little melted butter. Optional: you can sprinkle each with a little cracked black pepper if you like!
  • Bake in a preheated oven. Bake for 22-25 minutes, or until the biscuits are golden brown (both on the top and the bottom) and have puffed up. Best served warm or room temperature the day they're baked.

Notes

  • You can substitute the sour cream and milk with 1 cup cold buttermilk.
  • To freeze: Once you form the biscuits and place them on a sheet pan, cover with plastic wrap, then freeze until solid, about 2-3 hours. Transfer the frozen, unbaked biscuits to a large, resealable Ziplock bag. Freeze for up to 2 months.
  • To cook from frozen: Place frozen biscuits on a parchment lined baking sheet, brush with melted butter, then cook according to instructions -- they'll likely need an additional 5 minutes to cook fully from frozen.
  • This is the large cookie scoop we use. You can use a small or medium cookie scoop to create 12-15 smaller biscuits.

Nutrition

Sodium: 416mg | Calcium: 133mg | Vitamin C: 1mg | Vitamin A: 564IU | Sugar: 2g | Fiber: 1g | Potassium: 103mg | Cholesterol: 47mg | Calories: 320kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 5g | Carbohydrates: 34g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!