Recipe by Sandi (From CA)
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 Herb's Herb Butter and wow, what a burst of flavor! Courtesy Epicurious/Gourmet.com.
Top Review by Julie B's Hive
Made these delicious biscuits as an accompaniment to this evening's main dish soup. Wouldn't change the recipe but will make slightly bigger biscuits next time. Thanks, Sandi, anything with scallions is OK in my book.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup chopped scallion
- 3⁄4 cup whole milk, plus
- 1 tablespoon whole milk
- 1⁄2 teaspoon dried garlic (optional)
- 1 teaspoon garlic powder (optional)
Directions See How It's Made
- 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).