Recipe by duonyte
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.
Top Review by JackieOhNo!
The aroma from the baking biscuits was fantastic! However, I did find the dough to be extremely dry and had to add at least a 1/2-cup of additional cream to get the dough to the right consistency. Even so, I still found the biscuits a tad dry after baking. The flavor combination of the soppressata and the scallion was so wonderful, though, that I would love to keep fiddling with this to see how to get the perfect, moist biscuit. Thanks for sharing this lovely treat.
- 473.18 ml all-purpose flour
- 14.79 ml baking powder
- 9.85 ml sugar
- 4.92 ml kosher salt
- 44.37 ml unsalted butter, cubed and chilled
- 59.14 ml chopped salami, soppressata recommended
- 29.58 ml chopped scallions
- 177.44 ml heavy cream
- butter, softened, for brushing
Directions See How It's Made
- 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.