SALAMI AND SCALLION BISCUITS
These rich, savory biscuits are even better than the traditional ham and cheese variety. Bits of chopped salami and scallions are scattered throughout tender dough that's been enriched with heavy cream. Did we mention that they come together - start to finish - in about 45 minutes? They'll be gone in about five.
Provided by Melissa Clark
Categories breads, quick breads, side dish
Time 45m
Yield 8 to 10 biscuits
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams
SALAMI AND SCALLION BISCUITS
From the New York Times. Author Melissa Clark says these can be made ahead and refrigerated, covered with plastic, and baked while the turkey rests. I generally do not use kosher salt in baked goods, so I would probably use 1/2 tsp table salt.
Provided by duonyte
Categories Breads
Time 35m
Yield 8-10 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 375 deg.
- In a large bowl, whisk together the dry ingredients.
- Cut in the butter, and add the scallions and salami., and combine gently.
- Pour in the cream and combine until a shaggy dough forms.
- Turn out onto a lightly floured surface and knead briefly, 3 to 5 turns, just until the dough comes together.
- Pat out into a 1 inch thick rectangle, and cut out biscuits with a 2 inch biscuit cutter. Reroll scraps and cut out additional biscuits.
- Transfer to a baking sheet and brush with additional softened butter.
- Bake for 15 to 20 minutes, or until lightly browned.
- If you have made these ahead and refrigerated, they will take 25 to 30 minutes to bake.
SCALLION BISCUITS WITH SAUSAGE AND GRAVY
Provided by Food Network
Time 30m
Yield 4 sausage and gravy biscuits
Number Of Ingredients 13
Steps:
- For the biscuits: Preheat oven to 375 degrees F. Combine all dry ingredients in the bowl of a mixer. On medium speed add heavy cream and scallions, mix just until it pulls together, not wet. On a lightly floured work surface roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined with parchment paper, bake for 8 minutes. Cool. Yield: about 24 biscuits
- For the gravy: In a saute pan over medium heat cook the sausage in the peanut oil. Remove from pan when thoroughly cooked. In sausage drippings saute onions until translucent and tender sprinkle with the flour and stir with wooden spoon for 2 to 3 minutes. Add water and stir to combine and eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper flakes to taste. Reduce to a simmer until desired flavor develops.
- To assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice, spoon gravy over top of sausage and place lid on. Serve with your favorite eggs.
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
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.
Provided by Sandi From CA
Categories Breads
Time 28m
Yield 16 biscuits
Number Of Ingredients 9
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).
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