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.
CHEDDAR-SCALLION BISCUITS
Nope-we didn't forget the butter. These cream-based biscuits are light and airy and super easy to make. Cut out the cheese and scallions and use the plain biscuit as your new go-to recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 15 biscuits
Number Of Ingredients 9
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.
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.
SOUR CREAM AND SCALLION DROP BISCUITS
All that sour cream keeps these biscuits super moist and tender-they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Provided by Claire Saffitz
Categories Side Biscuit Bake Green Onion/Scallion Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
- Using 2 spoons, drop 1/2-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1 1/2" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12-15 minutes.
CHEDDAR-SCALLION BUTTERMILK BISCUITS
No kneading, no rolling required to make these tasty, tender biscuits. They're the perfect sidekick to soups, chili, and stews, but equally good with a drizzle of honey for a sweet-savory bite.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.1 g, Cholesterol 30.4 mg, Fat 11.2 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 308.9 mg, Sugar 0.9 g
CHEDDAR SCALLION DROP BISCUITS
Categories Bread Cheese Breakfast Brunch Side Bake Thanksgiving Quick & Easy Mother's Day Father's Day New Year's Day Cheddar Pastry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
- Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.
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 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).
SCALLION BISCUITS
Categories Dairy Onion Bake Vegetarian Quick & Easy Gourmet
Yield Makes 16 biscuits
Number Of Ingredients 6
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.
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