We made Scallion Biscuits. We had a few with our eggs for breakfast and a few more as the day went on. These biscuits will go well with anything you are barbecuing or with a salad.
*I forgot to get whole milk, so instead of whole milk I used 6 tablespoons half and half plus 6 tablespoons 2% milk and of course one more tablespoon to brush the biscuits before baking them. Enjoy!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup chopped scallions
- 3/4 cup plus 1 tablespoon whole milk*
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 3/4 cup milk (or milk and half and half*) and stir with a fork just until a dough forms.
Turn out dough onto a lightly floured surface and knead 6 to 8 times, then pat into an 8-inch square (1/2 inch thick). Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, about 1 1/2 inches apart. Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes.
Makes 16 biscuits
Adapted from Gourmet, May 2007