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.

• Ready In: 35 mins
• Yields: 8-10 biscuits

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 2  teaspoons sugar
• 1  teaspoon kosher salt
• 3  tablespoons unsalted butter, cubed and chilled
• 1⁄4 cup  chopped  salami, soppressata recommended
• 2  tablespoons  chopped scallions
• 3⁄4 cup heavy cream
•  butter, softened, for brushing

Directions

1. Preheat oven to 375 deg.
2. In a large bowl, whisk together the dry ingredients.
3. Cut in the butter, and add the scallions and salami., and combine gently.
4. Pour in the cream and combine until a shaggy dough forms.
5. Turn out onto a lightly floured surface and knead briefly, 3 to 5 turns, just until the dough comes together.
6. 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.
7. Transfer to a baking sheet and brush with additional softened butter.
8. Bake for 15 to 20 minutes, or until lightly browned.
9. If you have made these ahead and refrigerated, they will take 25 to 30 minutes to bake.