Sour Cream & Scallion Biscuits
16

Gluten-free Sour Cream and Scallion Biscuits – the perfect last minute addition to your Thanksgiving table! more »

Am I too late? I’m a fly-by-the-seat-of-my-pants sort of girl. There are no Thanksgiving spreadsheets, no carefully planned calendar entries with precisely what to make and when. Some might call it disorganized. You may think spontaneity has its time and its place. But in case you’re anything at all like me, I’ve got a day-before-Thanksgiving suggestion for you: Make this biscuit dough, cut out rounds, place them on a baking sheet and freeze them solid. Pile the frozen biscuit cut-outs into a freezer-safe bag, and throw them back in the freezer. When you’re almost ready to eat, and the bird is out of the oven, resting, line up the cut-outs on a rimmed baking sheet and bake them right from frozen. Yup. Right from frozen. You might have to add a minute or two to the baking time to make sure the biscuits are firm enough on the sides to hold their shape when they cool. But that’s all.

If you follow the recipe instructions carefully (step-by-step photos are here), they’ll be so flaky you might just shed a tear.

These biscuits are made with sour cream and scallions, so they’re like the flakiest most perfect baked potato you’ve ever had if potatoes were pastries and unicorns were real (they’re not?). The sour cream makes them tender, even as they’re flaky from the proper puff-pastry-type mechanics. The scallions give a surprising depth of flavor without too much bite.

And I know we all want the perfect basket of gluten-free yeasted rolls on the table, but that takes more planning. And maybe you just … can’t right now.

So be kind to yourself, friend of mine. Going somewhere else for Thanksgiving and really still want something freshly baked? Bring a set of these, frozen, and pop them in the oven when you get there. You’ll knock their socks off. It’s in my plans, such as they are. How about you?

Prep time: 15 minutes       Cook time: 20 minutes
Ingredients

3/4 cup (35 g) chopped scallions (green parts only)

1 teaspoon cornstarch

2 1/2 cups (350g) high-quality all-purpose gluten-free flour

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

6 tablespoons (84g) unsalted butter, diced and chilled

1 cup (224 g) sour cream, chilled

1/2 cup heavy cream, chilled (plus more for brushing tops)

Directions
  • Preheat your oven to 375° F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Place the scallions in a small bowl and add the cornstarch. Toss to combine, and set the bowl aside.

  • Make the biscuit dough. In a large bowl, place the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Add the butter, separate the pieces and toss in the dry ingredients. With clean and dry, well-floured fingers, flatten the flour-covered pieces of butter. Add the sour cream and 1/2 cup heavy cream, and stir gently to combine until the dough begins to come together. Add the scallions and cornstarch, and turn the dough gently until the scallions are evenly distributed throughout.

  • Shape the dough. Turn the dough out onto a lightly floured piece of unbleached parchment paper, and pat it into a rectangle about 1/4 inch thick. Dust the dough lightly with flour, and fold it in thirds by the short sides, like a business letter. Turn the dough one quarter of the way around in one direction, cover with another sheet of unbleached parchment paper, and roll out into a rectangle about 1/3 inch thick. Flour a round biscuit cutter, and cut out rounds of dough. Place the rounds on the prepared baking sheet about 1 inch apart. Gather and reroll the scraps, sprinkle lightly with flour if the dough is sticky, and cut more rounds of dough. Place the rounds on the baking sheet. Brush the tops of the biscuits with a bit of chilled cream. Place the baking sheet in the freezer for 10 minutes, or until firm.

  • Bake the biscuits. Place the baking sheet in the center of the preheated oven and bake for about 2o minutes, or until the edges are lightly golden brown and the sides of the bisuits are firm. Rotate once during baking.

  • Make-Ahead Note: This biscuit dough can be made through the shaping, frozen on a baking sheet, and then stored in the freezer until ready to bake. Just preheat your oven and bake as usual, from frozen, adding a couple of minutes to the baking time if necessary for proper browning and to ensure that the sides of the biscuits are firm enough to hold their shape as they cool.

Happy happy Thanksgiving.

Love,
Me

 

P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! I appreciate your support more than you know, and it helps keep the blog going!

  • Anneke

    This morning’s Thanksgiving crisis has nothing to do with yeasted rolls (they are already on the schedule, from the Sandwich Bread), it has to do with the three pies in my future.  Since I only have TWO pie plates, I see a trip to the store today!  Not to mention that my dishwasher caught on fire a few weeks ago, and now  I am out of dish soap for hand-washing!  Maybe I should just whip up these biscuits instead and call it a day.  Happy fly-by-the-seat-of-your-pants Thanksgiving, Nicole!

    • JoAnn C.

      Oh Anneke!  What crapy luck with the dishwasher.  I hope the fire didn’t do too much damage and that no one was hurt.  It sounds like you deserve to buy yourself some flowers when you make that trip to the store for pie plates and dish soap.  My fingers are crossed the rest of the year goes your way.  And Happy Thanksgiving to you.

      • Anneke

        Happy Thanksgiving to you as well, JoAnn!  No one was hurt, and the fire was contained to the dishwasher, so all is well.  Plus, my kids are learning how to properly wash dishes — any opportunity to educate them, right?

    • gfshoestring

      I seriously have never even heard of a dishwasher fire, Anneke! What timing – so glad no one was hurt. But still, what timing! You and your million pies and not enough pie plates and everything. As my grandmother would say, never a dull moment! Hope your Thanksgiving went off without a hitch otherwise, my friend.
      xoxo Nicole

  • Jennifer S.

    I am traveling with my food for Thanksgiving.  I bought some schar rolls for this time but next time I’m totally making some!  I’m also bringing my own stuffing and gravy along with the stuff I was “assigned” to bring – cranberry salad and deviled eggs.  Notice how I picked naturally GF foods to bring – SCORE!

    Happy Turkey Day to you – thank you for all that you have done for the GEE EFF community! : )

    • gfshoestring

      I don’t like being given an assignment, to tell you the truth, Jennifer. I’m happy to bring a hostess gift and happy to help with the meal, but an assignment just rubs me the wrong way. Maybe that’s just me, though. Hope your day was happy and bright (wait – that’s the next holiday, but still…)
      xoxo Nicole

  • JoAnn C.

    Nicole, Happy Thanksgiving to you and your family and thanks for all you do.

    • gfshoestring

      Happy Thanksgiving to you and yours, JoAnn! 
      xoxo Nicole

  • Sarah

    Do you have any suggestions for making these dairy free as well?

    • gfshoestring

      I haven’t tried these with any substitutions, Sarah. Whatever you do, don’t use dairy-free butter, though! Go with shortening for the butter. I honestly don’t know about the sour cream.
      Nicole

  • Patti

    Look yummy Nicole! Our turkey day plan is a brunch here with all g-free foods- thank you Nicole. Then to b-in-laws. I have the dressing and potato duty. So figure I at least will have potatoes & dressing Since I am doing brunch, I am good with it all.

    Happy Thanksgiving!

    • gfshoestring

      Hope your Thanksgiving was happy, Patti! And I hope you had more to eat than dressing and potatoes. ;)
      xoxo Nicole

  • Gina Kelley

    These biscuits look delicious!  I like how you folded the dough like puff pastry first.  It makes the insides look amazingly flaky.  I will have to try that technique sometime!

    • gfshoestring

      It’s the only way to get flaky layers, Gina. :)
      xoxo Nicole

  • http://twitter.com/FoodStoriesBlog Food Stories

    WOW … Look at those flaky layers :-)

  • Britt

    Oh God. I think I have a SERIOUS crush on you. I probably shouldn’t tell my husband. He’s the jealous type. In all seriousness, you just made my year with this recipe. I am a southern girl with a crippling baking addiction who has just given up grain. I thought my life was over. I stumbled onto your website a few days ago and have never left. This, my new friend, is my happy place.

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/sour-cream-scallion-biscuits/
Scroll to top of page