Sour Cream and Scallion Drop Biscuits
['2 cups all-purpose flour', '2 teaspoons baking powder', '2 teaspoons kosher salt', '1 teaspoon sugar', '1/2 teaspoon baking soda', '1/2 cup unsalted butter, melted, cooled, divided', '4 scallions, thinly sliced', '1 1/2 cups sour cream', 'Hungarian hot paprika (for serving)']
Preheat oven to 400°F. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour 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 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.
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