Scallion Buttermilk Biscuits

Y’all know I have an affinity for buttermilk biscuits. I’m not proud… if you offer me a flakey buttermilk biscuit smothered with creamy butter, I’ll most likely settle down in your kitchen and stay for a while.

I haven’t made buttermilk biscuits for a while and I happened to have a bunch of scallions left over from another recipe and I thought buttermilk biscuit + scallions = delightfully wonderful baked good.

One thing I like about this recipe is that it calls for a teaspoon of salt. That saltiness enhances the savory flavors in this biscuit. You could enjoy this for breakfast, lunch, or dinner. It would pair beautifully with eggs, a salad, or a soup. It’s definitely versatile.

I made a crazy good breakfast sandwich with the biscuit this morning. I placed thin slices of salted butter on the ‘right out of the oven’ biscuit halves. Then I topped one half with avocado, a tomato slice, scrambled eggs, and a bacon slice. Seriously, it was heavenly!

By the way, that breakfast sandwich is my slightly (well, let’s be honest… very slightly) version of a traditional cafe breakfast sandwich or Eggs Benedict. I don’t like hollandaise sauce or runny eggs of any kind (ugh, so gross!). I will literally gag with a runny or soft yolk. So Paul scrambled the egg to my liking (he’s so sweet) and also crisped the bacon to my liking (if it’s not crisp, it’s not worth it). Not kidding, amazing!!!

Scallion Buttermilk Biscuits (recipe care of hungryenoughtoeatsix.com)

INGREDIENTS: 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 3/4 cup butter (unsalted and cold), 1 cup buttermilk, 4-5 fresh scallions (ragged tops and white bulb ends removed, chopped to yield about 1/2 cup chopped scallions)

DIRECTIONS: Preheat the oven to 425° F. Line a large baking sheet with parchment paper or a Silpat baking mat.  In a large bowl whisk together the flour, baking powder, salt and baking soda.  Slice the butter into small pieces. Use a pastry cutter to work the butter into the dough.  Add the buttermilk and chopped scallions to the bowl and stir them through the dry mixture. Turn the mixture out onto a lightly floured work surface and knead the dough a few times until it is smooth.  Roll the dough to a 1/2-inch thickness. Use a 3-inch round cutter to cut circles out from the dough. Place the dough circles onto the prepared baking sheet, about 1 inch apart.  Bake the biscuits for about 17 minutes, until they are lightly browned and puffed. Remove the biscuits to a cooling rack to cool completely, or serve them warm immediately. The biscuits can be stored in an airtight container at room temperature for up to three days. Makes about 16 biscuits.

NOTES: Be sure your butter is very cold before you cut it into the dry mixture. Cold pieces of butter in the biscuits is what will give the finished biscuits lots of flakiness.

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