Friday, December 13, 2013

Green Onion Biscuits



It's true, I have a weakness for boules… baguettes… breadsticks… biscuits… rolls... and most other savory breadlike things.  Who can resist any of these baked goods when they are homemade and fresh from the oven? As the tantalizing aroma fills the kitchen, its easy to anticipate the taste, the crunch, the soft, airy interior. I've been known to scorch my mouth sampling a biscuit as soon as it left the oven. No drama today, just a fine batch of Green Onion Drop Biscuits, a new-to-me recipe that is worth repeating.

For years Parmesan Puffs have been my "go to" favorite for savory, one-bite biscuits, all crunchy on the outside with soft and melty interiors. They are dangerously addictive and never last long enough to worry about leftovers. But, they weren't quite what I needed this week. Today's Green Onion Drop Biscuits came about from a need to pair with - well, I'll fill that in in my next post, an SRC Reveal on Monday next. Just know that this recipe produces a tasty savory biscuit with a firmer interior, a crumb that can stand up to dunking or hold a moist filling. Check back in a few days to see them put to good use… the ones we didn't devour today. 

Update: Curried Chicken Salad made a delicious filling for mini versions of these Green Onion Drop Biscuits. The biscuits will be just the thing to serve with a steaming bowl of borscht tomorrow; I'll add a scattering of dill weed and skip the hot sauce in the dough. 

Green Onion Drop Biscuits
approx 6 medium biscuits 

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons cold unsalted butter, grated or cut into small pieces
1/4 cup minced green onion, green and white parts
1/3 cup plain yogurt
several dashes of your favorite hot sauce, optional (I used Cajun Sunshine)

Directions:
  1. Preheat the oven to 425 degrees F.
  2. Use a sieve and sift together into a bowl the first 5 ingredients, flour to white pepper. 
  3. Add the butter and incorporate until you have a mealy texture.
  4. Stir in the green onion, yogurt and hot sauce if you are using;  mix just enough to have the soft and sticky dough just comes together.
  5. Divide the dough into 6 portions and drop by heaping spoonfuls onto a silpat-covered baking sheet.
  6. Bake on the middle shelf of a preheated 425 F oven for 12 to 15 minutes, until lightly golden brown. (Note: If you choose to make 9-10 smaller biscuits, they will require much less oven time) Be careful not to over bake or the biscuits will be rock hard and dry after they cool. Eat while still warm to enjoy them at their best.


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