Sour Cream and Scallion Drop Biscuits

By Cubby

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, melted, cooled, divided
• 4 scallions, thinly sliced
• 1 1/2 cups sour cream
• Hungarian hot paprika (for serving)

Preparation

Step 1

Preheat oven to 400°. 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 ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½" 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.