Sour cream and scallion drop biscuits from Bon Appétit Magazine, February 2016: The Winter Comfort Issue (page 27)

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Notes about this recipe

  • breakthroughc on March 16, 2023

    Wow, these are good. Can’t believe this recipe has been in my to cook file for 7 years. They are remarkably similar in texture to the Red Lobster biscuits, but fresher and less processed tasting. I only had a cup of sour cream so I used a half cup of 2% Greek yogurt and I would do that again. Next time I will try it with half sour cream and half 2% yogurt. There will be a next time as my husband loves Red Lobster biscuits.

  • clcorbi on November 20, 2016

    These biscuits are addictively good--they're almost exactly the same texture/flavor as the cheddar biscuits from Red Lobster (and in fact, I may try adding some grated cheese to the batter next time). For this batch I had to substitute yogurt for some of the sour cream, and they turned out a bit flatter than usual, but the texture was still perfect. I sprinkled the tops with a mixture of smoked paprika and cayenne. I can't recommend these enough as they are easy and just delicious.

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