Tall, fluffy, and incredibly savory, these Green Onion Ranch Biscuits feature a unique stacking technique that creates dramatic height and irresistible pull-apart layers.
Fresh scallions, tangy sour cream, and Hidden Valley Ranch dip mix create an umami-packed flavor combination that’s absolutely addictive.
This recipe combines pastry chef techniques with accessible ingredients to deliver biscuits that rival any you’d find at a high-end brunch spot—right from your home oven.
Recipe Highlights
The secret to these sky-high biscuits lies in three key elements:
The Layering Technique: Unlike traditional biscuit methods where you simply fold the dough, this recipe uses a deliberate stacking and pressing process that creates distinct layers. Each fold builds structure and height, resulting in biscuits that dramatically rise in the oven.
Sour Cream Addition: The sour cream adds tenderness and a subtle tang while contributing to moisture without making the dough wet. This is a professional trick I learned early in my career—sour cream’s fat content and acidity create an incredibly tender crumb structure.
Ranch Dip Mix (Not Dressing Mix!): This is crucial. You need Hidden Valley Ranch dip mix specifically—the one formulated to be mixed with sour cream. This version contains MSG in the ingredient list, which amplifies savory flavors and creates that irresistible umami depth. The regular dressing mix won’t deliver the same flavor punch.
Layering Technique Explained
This isn’t your grandmother’s drop biscuit method. I first learned about laminating biscuits from The Boy Who Bakes. It’s brilliant! Yes, it adds extra steps, but absolutely worth it. There is something incredibly satisfying about peeling apart those flakey layers.
The laminating process I use here is adapted from a variety of pastry techniques:
- First Mix: You’ll create a shaggy dough that looks rough and rather dry. Yes, this is correct. Don’t overwork it or add more liquid/moisture.
- Pat Together: Pat the dough into a rectangle. Cut into thirds and layer on top of each other. This creates your first set of layers.
- Repeat: Pat and cut in half. Stack. Each stack creates exponential layers– your buildings lots of thin butter-flour layers.
- Trim: Trim the edges first—this exposes the layers so biscuits rise correctly. Always cut straight down; twisting may prevent rise.
Professional Tips for Perfect Biscuits
Keep Everything Cold: Work quickly and keep your ingredients cold. If your kitchen is warm, chill your mixing bowl in the freezer for 10 minutes before starting. I learned this during hot summer services in restaurant kitchens—temperature control is everything.
Don’t Overwork the Dough: You want to see small butter pieces throughout the dough. Once the dough comes together, stop mixing. Overworking develops gluten, which makes tough biscuits.
Use a Sharp Cutter: A sharp biscuit cutter or knife makes clean cuts through the layers. Twisting a dull cutter seals the edges and prevents rise. Press straight down firmly and lift straight up.
High Heat: Start with a hot oven (400°F). This immediate blast of heat creates steam, which pushes those layers apart dramatically.
Storage and Make-Ahead
Room Temperature: Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to refresh.
Freezing Unbaked Biscuits: Cut the biscuits, arrange on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
Freezing Baked Biscuits: Cool completely, then freeze in an airtight container for up to 3 months. Reheat from frozen at 350°F for 10-12 minutes.
Serving Suggestions
These savory biscuits are incredibly versatile:
- Serve warm with salted butter for breakfast or brunch
- Split and use as a base for breakfast sandwich with eggs and bacon
- Pair with cheddar broccoli soup or chili for dinner
- Serve alongside buttermilk fried chicken
- Serve alongside savory shrimp cheddar oatmeal
The ranch and scallion flavors make these particularly excellent with eggs, making them a brunch star.
Green Onion Ranch Biscuits
Ingredients
- 1 Tablespoon Ranch dip mix, *see notes
- ¾ cup sour cream, (170 g)
- 2 ½ cup all-purpose flour , (325 g)
- 2 teaspoon baking powder, (8 g)
- 1 teaspoon kosher salt
- ¾ cup unsalted butter, (170 g), cut into tablespoons
- 1 cup thinly sliced scallions, (green onions)
- 1 Tablespoon heavy cream or milk, for brushing tops
Instructions
- Prepare. Mix together ranch dip mix and sour cream until well combined. Cover and keep in the fridge while you prepare other ingredients.
- Mix Dry Ingredients. In a large bowl whisk together flour, baking powder, and salt. Toss in butter. Cover bowl and place in the freezer for about 10 minutes until ingredients are cold.
- Cut in Butter. Using your fingers, rub chilled butter into flour mixture. Work the butter into the flour to create a lumpy mixture. Work quickly to keep everything cold.
- Add Wet Ingredients. Stir in the sliced scallions. Add chilled ranch sour cream mixture. Use a spatula to stir contents together until dough begins to form. It will look very dry and shaggy.
- Dump mixture onto clean work surface. Use your hands to press dough together. Roll it to a rectangle about ¾-inch thick. Cover with plastic wrap and let rest in the fridge for 10 minutes.
- First Lamination. Uncover chilled dough. Divide dough into thirds and stack. Press down to ¾-inch thick. Wrap and chill for in the fridge for 10 minutes.
- Repeat Folding. Uncover dough. Halve and stack again. Roll to about one inch thick.
- Cut Biscuits. Trim the edges of the dough with a sharp knife to expose the layers. Cut biscuits using a sharp knife or biscuit cutter, pressing straight down. Gently press scraps together for additional biscuits (note: these won't rise as dramatically). Keep cut dough in the fridge while you preheat oven.*
- Arrange and Bake. Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat. Arrange biscuits on baking sheet, spacing them about 2-inches apart. Lightly brush tops with heavy cream. Bake for 25-28 minutes until biscuits have risen and are no longer pale.
- Serve. Cool in pan for 5 minutes, then serve warm. These are best enjoyed fresh from the oven.
Notes
- Ranch Mix: Must be Hidden Valley Ranch dip mix (not dressing mix). Look for MSG in the ingredients list.
- Don’t Overwork: Mix just until combined. Overworking develops gluten and creates tough biscuits.
- Stacking Technique: The stack-and-press method creates impressive height. Don’t skip this step!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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