|
Scallion Biscuits
These light buttery biscuits are one of our most popular biscuit/roll recipes. They are nice with butter or gravy, but I like them best to make ham and cheese sandwiches.
3/4 cup butter, divided
2 scallions, thinly sliced
2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1 tablespoon buttermilk, divided
Preheat the oven to 425 degrees. Sauté the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool. Sift the flour, baking soda, and salt into a large mixing bowl. Cut 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center, and add the scallions and the 3/4 cup buttermilk. Mix until a very sticky dough just holds together. Turn out onto a floured surface and knead 20 times. Pat out until 1/2 inch thick. Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart. Melt the remaining tablespoon of butter and mix with the buttermilk. Brush the butter-buttermilk mixture on the biscuits. Bake for 12-15 minutes until golden brown.
Makes 12 biscuits.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
|
| |
