Impress your guests with these flaky, buttery, savory, layer-on-top-of-layer buttermilk biscuits. Serve 'em with breakfast, lunch, or dinner! The post Scallion Buttermilk Biscuits with Paprika Honey Butter appeared first on Slice of Jess.
Impress your guests with these flaky, buttery, savory, layer-on-top-of-layer buttermilk biscuits. Serve ’em with breakfast, lunch, or dinner!
If you’ve wandered around my little slice of the internet before, you’re well aware that I’m not much of a baker. I prefer savory over sweet, and I usually add or substitute with what I have on hand… which doesn’t bode well with the specific measurements that baking calls for. However with biscuits… I’m totally on board. Give me some flour and let’s make a delicious mess in the kitchen! 
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THE BEST BUTTERMILK BISCUITS:
Ya’ll know I like to put my own flair on things when I’m cooking. These came together because I had a bunch of leftover scallions from a previous recipe and I thought… why not throw them into the batter? To enhance those flavors even more, Mr. Paprika was added into the honey butter equation and made this entire ensemble over-the-top delicious. Here’s what you’ll need:
FOR THE BISCUITS:
All Purpose Flour Baking Powder Salt Sugar Chopped Scallions Salted Butter ButtermilkFOR THE PAPRIKA HONEY BUTTER:
Salted Butter Paprika Garlic Powder HoneyWe served these alongside a chicken and dumpling inspired patina porridge (more on that coming soon), but other tasty ideas include slathering them with Pimento Cheese, dunking into my Scratch-Made Cream of Celery Soup, or nestled alongside my Famous Sweet Potato Chili.
TIPS AND VARIATIONS:
BUTTER: It’s important to freeze one stick of butter so you can grate it. This allows the butter to sporadically disperse throughout the dough, resulting in fluffier, tastier biscuits with layers.
DO NOT OVERWORK THE DOUGH: You’ll mix the flour and grated butter until it almost creates a sand-like consistency. Next you’ll slowly add the buttermilk and mix together with a fork or whisk. I do not suggest mixing with your hands until the very end, as your body heat will melt the butter.
MILK: Personally I like the flavor that buttermilk brings to these little gems, but I’m sure regular whole milk would also work just fine.
ADD-INS: While I prefer the scallions, you could also swap them for fresh herbs, jalapeńo slices, or shredded cheese. Just note, cheese will make a more dense biscuit.
OTHER RECIPES TO CHECK OUT:
Cheddar and Chive Sausage Biscuits
My Grandma’s Super Easy Recipe For German Bierocks
Crockpot Tomato Basil with Grilled Cheese Croutons
Chicken Bacon Ranch Biscuit Bombs
Red Pepper, Corn, and Sausage Breakfast Casserole
Inside Out Cheesy Sausage Biscuits
Garlic Naan Homemade Flour Tortillas
Air Fryer Garlic Cheddar Drop Biscuits
VIEW ALL RECIPES BY CLICKING HERE!
NOTES ON BUTTERMILK BISCUITS:
If you decide to mix-in different ingredients besides the scallions, do so at step 5. Since I don’t bake much, I use a wide mouth mason jar, which creates roughly 7 biscuits. If you prefer to use a biscuit cutter… go for it! It might alter the size a bit, so just keep an eye when baking as they might cook faster if they’re smaller. If serving later on, wait to drizzle on the paprika honey butter. I prefer it melted, but you could also whisk together the butter at room temperature and smear it on the biscuits instead. Want to add a little heat? Go ahead and add your favorite hot sauce (like tabasco) or use hot honey instead of regular!
PIN THIS FOR LATER:
The post Scallion Buttermilk Biscuits with Paprika Honey Butter appeared first on Slice of Jess.