Ingredients

• • 1 bag buttermilk biscuit mix
• • 8 tbsp salted butter, divided
• • 8 scallions, thinly sliced (not on diagonal)
• • 1 cup sour cream
• • 2 tbsp buttermilk or whole milk
• • 1 cup sour cream & onion chips, crushed plus a handful of extra chips
• • 2 tsp coarse salt, divided

There are certain flavors that instantly take me back, and sour cream & onion is one of them. Growing up, it was always the chip flavor I reached for first, whether we were headed to the beach or packing snacks for a road trip. It's one of those classic flavors that never goes out of style.

Lately, I've been thinking about all the different ways to use our Buttermilk Biscuit Mix beyond the traditional biscuit, and the idea of turning one of my favorite chips into a biscuit sounded too fun not to try! The combination of fresh scallions, tangy sour cream, and crushed sour cream & onion chips felt like the perfect match for our buttery biscuits.

The result is a savory biscuit packed with flavor in every bite. They're delicious on their own, but I especially love serving them alongside French onion dip or a scallion and chive butter. If you're a sour cream & onion fan like I am, I have a feeling these will become a new favorite.

Instructions:

1. Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.

2. In a large mixing bowl, add the bag of mix, reserving about ½ cup for dusting. Add in 6 tbsp salted butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in sliced scallions, 1 tsp coarse salt and 1 cup crushed sour cream & onion chips. Mix well to evenly distribute.

3. Make a well in your flour mixture and add in the sour cream, gently mixing with your hands. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add 2 tbsp of milk.

4. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.

5. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.

6. Melt the remaining butter and brush onto the biscuits. Once buttered, add a small chip and a sprinkle of the remaining coarse salt to each biscuit.

7. Bake for 16-18 minutes, rotating the pan halfway through.

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