Abundance of Green Onions

I have to second Tarragon's suggestion. I've made those braised scallions several times now. They are so good!

Grill them!! Salt, pepper, a little olive oil. They are to die for! It's a traditional Mexican recipe. We char them first and eat them while we cook the rest of our meal.

Pickle them! Just use the white part (so you'll just have an abundance of the green tops). Soooo yummy on sandwiches (look up recipes for pickled ramps, and that will get you close).

Make potato-scallion soup (like potato-leek soup but with....well...you know.....). It freezes well.

Here's a recipe: http://www.saveur.com/article/Recipes/Potato-and-Spring-Onion-Soup

The Serious Eats scallion pancakes recommended upthread are really good, too.

Chop and freeze them for later use. Won't work as a sub for fresh, but they're just fine in recipes.

Braised Chicken with Scallion Purée from Amanda's The Cook & The Gardener. It's a lovely recipe, and I'm now reminded to make it again.

You could make David Chang's recipe for Ginger Scallion Noodles found over at Saveur:
http://www.saveur.com/article/Recipes/Ginger-Scallion-Noodles

Sorry, sorry -- biscuits, of course, are not fried. Baked.

Make scallion pancakes or sesame scallion bread.

Or cheddar and scallion biscuits!

Great post on scallion pancakes: http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html

Haven't made this yet but it's on my list: http://www.food52.com/recipes/16264_molly_stevens_sweet_braised_whole_scallions

Make scallion oil: heat (on med-low) 2-3 cups of chopped scallions in about 1 cup neutral oil for about 3-4 minutes. Don't brown the scallions, just soften. Add about 1 tsp of salt, more if you like it saltier. The oil is good on grilled meats/fish, grilled veggies (especially corn). Or add a generous Tb to rice noodle salad with grilled meat. Keeps for about 3-4 weeks in the fridge.

How about a kind of a riff off a pissaladiere tart? Instead of white onions, grill or char the green onions and layer them with cheese and bacon on puff pastry...here is a version of a grilled green onion tart you could play with (http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-green-onion-tart-recipe/index.html)

I found myself in the same spot last summer. Here's what I did: http://www.food52.com/recipes/14375_the_weddings_over_simple_salad