Food recipes
Green Onion Biscuits
Green Onion Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, pepper, black cream, whipped, cream topping, pr...
Green Onion Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
cream, whipped, cream topping, pressurized
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
Directions:
Preheat oven to 425F.
Mix the flour, baking powder, salt and pepper in a large bowl.
Mix the cream and green onions in a medium bowl.
Add the cream mixture to the dry ingredients.
Stir until moist clumps form.
Transfer the dough to a floured work surface.
Knead just until the dough holds together, about eight turns.
Shape into an 8-inch square.
Cut out sixteen 2-inch square biscuits.
Transfer the biscuits to a large baking sheet, spacing about 1-1/2 inches apart (or, space 1/2-inch for soft-sided biscuits).
Brush the tops of the biscuits with the melted butter.
Bake the biscuits until golden and cooked through, about 18 minutes.
Serve warm.
The biscuits can be made 8 hours ahead: Cool.
Wrap in foil.
Store at room temperature.
Re-warm wrapped biscuits in 350F oven until heated through, about 8 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
cream, whipped, cream topping, pressurized
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
Directions:
Preheat oven to 425F.
Mix the flour, baking powder, salt and pepper in a large bowl.
Mix the cream and green onions in a medium bowl.
Add the cream mixture to the dry ingredients.
Stir until moist clumps form.
Transfer the dough to a floured work surface.
Knead just until the dough holds together, about eight turns.
Shape into an 8-inch square.
Cut out sixteen 2-inch square biscuits.
Transfer the biscuits to a large baking sheet, spacing about 1-1/2 inches apart (or, space 1/2-inch for soft-sided biscuits).
Brush the tops of the biscuits with the melted butter.
Bake the biscuits until golden and cooked through, about 18 minutes.
Serve warm.
The biscuits can be made 8 hours ahead: Cool.
Wrap in foil.
Store at room temperature.
Re-warm wrapped biscuits in 350F oven until heated through, about 8 minutes.