Sour Cream Biscuits with Parsley and Schmaltz

These sour cream biscuits with parsley are buttery and flaky with a soft, pillowy center. Sour cream adds a rich, tangy flavour, and its acidity helps make the biscuits incredibly tender. However, if you don't have any sour cream on hand, you can also use plain Greek yoghurt or even cream cheese. Rendered chicken fat, aka schmarltz, adds umami-rich, yet not overpowering flavour to the biscuits too. Instead of parsley, you can try scallions, chive, dill, arugula or a mixture of your favourite herbs for these savoury biscuits. The dough should be gently kneaded before being shaped, cut and baked. This allows gluten to develop, giving the biscuits a higher rise, and it also distributes the butter so the biscuits will be flaky instead of dense. The are best served hot or warm, plain or with extra butter or sour cream.

50 g Dark rye flour
250 g White spelt flour
1½ tsp Baking powder
½ tsp Baking soda
2 tsp Coconut sugar
1 tsp Kala namak rock salt or sea salt
1 tsp Freshly milled black pepper
50 g Schmaltz-Chicken fat, chilled (or butter)
100 g Chilled unsalted butter, diced, plus 2 tbsp melted (for the topping)
20 g Parsley, chopped
180 g Full fat sour cream, plus more for serving
Flaky sea salt

Whisk rye, spelt, coconut sugar, salt, and pepper in a large bowl to combine. Add chilled chicken fat and diced butter and toss to coat. Use your fingertips to rub the chicken fat and butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add chopped parsley and toss to evenly distribute.
Create a well in the center and add in sour cream. Using a fork, mix until incorporated and the mixture just begins to hold together. Turn onto a lightly floured surface. Knead gently until the dough comes together. Pat the dough into an 8x4" rectangle, about 1" thick.
Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
Place the biscuits on a parchment lined baking tray. Cover with a plastic wrap and chill for 15 minutes. Preheat the oven 220C/425F.
Brush tops gently with melted butter and sprinkle with sea salt. Bake biscuits until golden brown, 20–22 minutes. Serve warm with sour cream or more butter.

36 comments:

Brian's Home Blog 4/9/21 00:39: We love a good biscuit and those look fabulous!
Tom 4/9/21 02:31: ...they look and sound delicious.
J.P. Alexander 4/9/21 02:49: Uy que ricas que se ven esas galletas. Te mando un beso y gracias por la receta pronto la haré.
Christine 4/9/21 03:15: Looks so good.
babYpose 4/9/21 04:08: Theres technic of folding to get that kind layers crisps. Looks delicious
Grace 4/9/21 06:58: Angie; Receive my regards; happy weekend!! And to enjoy your snacks !!
Pedro 4/9/21 09:27: Delicious biscuits with an interesting recipe. I had only read about the use of poultry fat in old cookbooks.
Good weekend.
DEZMOND 4/9/21 09:33: Looks so tender and nom and you can see all the layers you managed to get during kneading. But schmaltz does sound horrid if it comes from chicken LOL
Nancy Chan 4/9/21 09:51: The biscuits look good. Great with a hot cup of coffee or tea.
Margaret D 4/9/21 11:45: These do look good Angie.
eileeninmd 4/9/21 12:24: Hello,
Your biscuits looks delicious, buttery and flaky goodness! Thanks for sharing this recipe! Take care, have a happy weekend!
Whats Cookin Italian Style Cuisine 4/9/21 13:25: Love how crispy these look I love that on a biscuit so good for dunking in stews!
Jeff the Chef 4/9/21 17:05: What gorgeous biscuits! Now that the weather's getting cooler where I live, the time for making chicken stock and rendering some schmaltz is coming up. I'll keep this in mind!
Kitchen Riffs 4/9/21 17:26: I do have sour cream on hand. What I don't have (at the moment) is schmaltz. Gotta render some! In the meantime, I'll substitute butter, but I do like the idea of schmaltz in biscuits. Thanks!
delphine 4/9/21 18:36: Tes biscuits doivent être délicieux
Belle soirée
Ben | Havocinthekitchen 4/9/21 18:39: Savoury biscuits are the best in my book, and these ones look terrific! Would love some with coffee...of maybe even wine haha
Azka Kamil 5/9/21 11:22: We love a good biscuit
gluten Free A_Z Blog 5/9/21 14:22: Thanks an interesting recipe and I'm sure it tastes delicious, but not for this vegan.. My mom cooked with "shmaltz " - I didn't realize it still existed. Enjoy...
Bernadette 5/9/21 14:58: Angie, your recipes are always simple and delicious and this one is no exception. Can you actually buy schmaltz?
Angie's Recipes 5/9/21 15:46: @Bernadette yes, we can buy schmaltz made from duck and chicken. I usually made my own.
thepaintedapron.com 5/9/21 16:15: Homemade biscuits are such a treat and yours with the parsley are so pretty!
Paolina 5/9/21 18:35: Ricetta originale per meravigliosi biscotti! Bravissima!
bread&salt 5/9/21 21:36: Homemade biscuits with parsley looks great and healthy! Actually parsley and dill goes well with pastries. I like this recipe Dear Angie!
Pattie @ Olla-Podrida 7/9/21 01:16: Biscuits are one of my favorite things! These look wonderful.
The Yum List 7/9/21 09:56: Would love these with a cup of tea.
David 7/9/21 18:04: Angie, Beautiful biscuits...nice recipe. Never have tried anything with schmaltz. Take Care, Big Daddy Dave
mjskit 7/9/21 23:54: I admit it - I had to look up Schmaltz. :) Your biscuits look very fluffy and I love the use of rye. With the Schmaltz, the rye and the sour cream I bet these biscuits have a ton of flavor!
Gloria Baker 8/9/21 01:37: I love biscuits Angie and these looks amazing !!
Federica Simoni 8/9/21 08:17: Che belli chissà che buoni!
Evi @ greenevi 8/9/21 11:16: Wow these look really crispy and delicious
tigerfish 9/9/21 00:09: I've added yogurt in bakes, so good! Likewise for these sour cream biscuits.
Yvonne @ Fiction Books Reviews 10/9/21 09:33: Mmm! They look really good, although I would probably opt for cream cheese over sour cream. I am also not completely sold on the idea of schmarltz, as chicken fat is one of the least appealing sights and smells. I am wondering about an alternative for that too? :)
Angie's Recipes 10/9/21 09:40: @Yvonne @ Fiction Books Reviews Lard, butter, ghee, or tallow or coconut fat. Chicken fat smells so good and I absolutely love it.
Roz | La Bella Vita Cucina 13/9/21 04:16: These biscuits look and sound absolutely packed with over the top flavor. I must make these . . . very soon. You shared so much knowledge in this post about the process of baking breads. I am weak in the baking breads area and need to learn more from you. Gorgeous photography, Angie! Are you enjoying Instagram?
Angie's Recipes 13/9/21 06:23: @Roz | La Bella Vita Cucina Thank you Roz. Since I use Instagram in my laptop, so it's a bit different from using it with mobile phone.. still trying to figure out how to post more photos in one post in Instagram.
Noob Cook 22/9/21 11:11: I'm sure using chicken fats add a savoury depth to these biscuits. Love the combination of ingredients in this recipe.