Somewhere along the line, I became a fan of home-made biscuits, so I was pleased when Bon Appetit published a recipe for sour cream and scallion drop biscuits. Naturally, I made them, and my wife and I declared them “delicious.”
Next time around, I wanted to make them without all of the fat contained in 1.5 cups of sour cream, so I scoured the web for an alternative: and found one. You’ll be surprised at this recipe, and maybe even more surprised that the alternative sour cream-version tasted and looked nearly identical to the sour cream-made batch.
What you’ll need:
- 2 cups regular flour
- 2t baking powder
- 2t kosher salt (or not: I used just a pinch)
- 1t sugar
- ½t baking soda
- 6T melted unsalted butter (or margarine)
- 2-4 thinly sliced scallions
- 1.5 cups sour cream (I made a vegan alternative, below)
- 2T melted unsalted butter (or margarine)
- Hot paprika
Sour cream alternative (from the Blender Girl’s website):
- 12oz package of silken tofu
- 2T extra-virgin olive oil
- 2T lemon juice (fresh, if possible)
- 1t coconut nectar (I skipped this ingredient)
- 1/4t sea salt
Throw all of this stuff in a blender and blast it on high, until smooth. You can also use an immersion blender.
Now for the biscuits:
What to do:
- In a large bowl, whisk together the flour, baking powder, salt, sugar and baking soda.
- Slowly add the 6T of melted butter (or margarine) and mix with your hands.
- Put a well in the center of the dough and add the scallions and sour cream (or fake sour cream).
- Mix until there are no more dry spots and a rough dough has formed.
- Drop ½-cup dough mounds onto a parchment paper-lined baking sheet, about 1.5 inches apart. Gently brush the tops with butter (or margarine) and sprinkle with hot paprika, if you like.
- Bake at 400 degrees for about 12-15 minutes, or until golden brown.
- Cool on a wire rack—if they last that long.