Thursday, November 13, 2014

Sour Cream Scallion Biscuits #recipe @LucyBurdette

LUCY BURDETTE: These are what I call special occasion biscuits, because they are loaded with butter and sour cream, so you wouldn't want to eat them every day. Not that you'll have the chance, because they are most likely to be snapped up right after you serve them. They are definitely lovely enough to find a place on your holiday table, but could also accompany a hearty soup--and call that dinner!


1 cup all-purpose flour 
1 cup white whole wheat flour 
1 tablespoon baking powder 
1/2 teaspoon baking soda 
four scallions, cleaned and chopped 
one half teaspoon sugar 
1/2 teaspoon salt 
6 tablespoons butter 
1 cup sour cream 
1 Tbsp or so of milk as needed
Measure the dry ingredients into a bowl. Add the chopped scallions and mix well. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. 


Now add the the sour cream and stir lightly until the mixture is moistened and holds together in a shaggy dough. You may need to add a tablespoon of milk, if the mixture is too dry. 

Turn the dough out onto a lightly floured surface and knead a few times, then shape into a rectangle about one inch thick. 

Cut the dough into squares, to make the size you like. I made 12 biscuits out of this dough. Place them on greased baking sheet with room to grow. Bake at 450 until golden, about nine minutes.

Serve hot with more butter, and honey if you like!  


And don't forget, DEATH WITH ALL THE TRIMMINGS will hit bookshelves on December 2--just in time for Christmas stockings! You can preorder the book here.

(PS, we're really excited about the first review: Burdette infuses the mystery with Key West spirit and holiday fun along with delicious food references and recipes. This strong series continues a unique blend of island mayhem and sparkling characters surrounding a layered mystery. )

 Booklist, December 1, 2014


  1. Boy, do these sound tasty!
    I'm with you on making "square" biscuits. That way you don't have to keep handling the dough to deal with the scraps, risking tough biscuits.

  2. This is on my list to try. They look great.

  3. I should could taste-test some! Looking forward to Death With All the Trimmings.

  4. Who says you wouldn't want to eat them every day? I would! LOL They look delicious and now I'm inspired to make square biscuits!

    1. You will be glad you came over to the dark side Linda!

  5. They look delicious! I love the ingrediants I see, King Arthur Flour from Norwich, VT; Cabot butter from Cabot, VT and Hood from Massachusettes. The best ingrediants make the best recipes. Strong New England companies mak
    ing great products.
    Happy Thanksgiving

    1. thanks Margaret--I miss those New England brands when we're in Key West!