Scallion Biscuits Recipe #223942
I prefer these biscuits with the added garlic, but I'm a bit of a garlic fiend. They're so insanely easy, even I could whip them out. I baked them on my seasoned and cornmeal sprinkled pizza stone and they came out beautifully, rose high and were light and fluffy. And I forgot to brush the tops with milk, but it really didn't make a difference as far as I could tell. This afternoon we had them with Recipe #217450 and wow, what a burst of flavor! Courtesy Epicurious/Gourmet.com.
28 min | 15 min prep
16 biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup chopped scallion
- 3/4 cup whole milk, plus
- 1 tablespoon whole milk
- 1/2 teaspoon dried garlic (optional)
- 1 teaspoon garlic powder (optional)
- Put oven rack in middle position and preheat oven to 450°F.
- Whisk together flour, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse meal.
- Add scallions and ¾ cup milk and stir with a fork just until a dough forms.
- Turn out dough onto a lightly floured surface and knead 6-8 times, then pat into an 8-inch square (1/2”-thick).
- Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, (or baking stone with a little cornmeal sprinkled on it) about 1 ½ inches apart.
- Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes. (13 worked in my oven).
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5 stars