Scallion Biscuits Recipes

CHEDDAR-SCALLION BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
• Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.

SALAMI AND SCALLION BISCUITS

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter, cut cold butter into dry ingredients. Add soppressata and scallions and combine gently. Add cream and mix, preferably with your hands, until a shaggy dough forms.
• Turn dough out onto a lightly floured surface and knead for 3 to 5 turns, just until dough comes together. If dough is dry and crumbly, add more cream as needed. Gently pat dough into a 1-inch-thick rectangle. Using a 2-inch biscuit cutter, cut out 6 to 8 biscuits. Press scraps together and cut out another 2 to 4 biscuits.
• Transfer biscuits to a baking sheet and brush generously with softened butter. Bake for 15 to 20 minutes, or until biscuits are lightly browned.

SCALLION BISCUITS

Steps:

• 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 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.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

SCALLION BISCUITS

Steps:

• 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).

CHEDDAR-SCALLION DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt in a medium mixing bowl. Cut in butter until mixture resembles coarse meal. Mix in Cheddar cheese and scallions. Stir in yogurt and milk.
• Spoon 1/4-cup mounds of dough 2 inches apart onto an ungreased baking sheet.
• Bake in the preheated oven until golden, 12 to 15 minutes. Let cool 10 minutes before transferring to a wire rack to cool completely.

QUICK SCALLION BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
• Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.

SCALLION BISCUITS

Steps:

• Preheat oven to 450°F.
• In a small skillet or saucepan melt butter over moderate heat and cook scallion, seasoned with salt, until softened but not browned.
• In a bowl whisk together flour, sugar, baking powder, and salt. Blend in shortening with pastry blender or fingertips until mixture resembles coarse meal and stir in milk to form a soft dough. In a bowl knead dough gently with lightly floured hands 8 times.
• On an ungreased small baking sheet pat dough into a 4-inch square and cut into quarters. Separate quarters on baking sheet and brush each with some scallion butter. Bake biscuits 15 minutes, or until tops are golden, and serve warm.

SCALLION AND CHEDDAR CATHEAD BISCUITS

Steps:

• Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.