Green Onion Ranch Biscuits
These Green Onion Ranch Biscuits use a laminating technique to create sky-high, ultra-fluffy layers packed with savory ranch flavor and fresh scallions. They're the most addictive biscuits you'll ever make!
Servings: 10
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
Calories: 283kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 440mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg