soured cream and Spring onion Drop Biscuits

Ingredients for soured cream and Spring onion Drop Biscuits

• 250g plain flour

• 2 teaspoons baking powder

• 2 teaspoons kosher salt

• 1 teaspoon sugar

• 1/2 teaspoons bicarbonate of soda

• 110g unsalted butter, melted, cooled, divided

• 4 spring onions, thinly sliced

• 350ml soured cream

• Hungarian hot paprika (for serving)

Preheat oven to 204°C. Whisk flour, baking powder, salt, sugar, and bicarbonate of soda in a large bowl. Drizzle in 90ml butter and mix lightly with your hands just to distribute butter. Make a well in centre of bowl and add spring onions and soured cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.

Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 tablespoons butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.