Sour Cream & Scallion Biscuits

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

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)

  • 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.



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!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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