Food recipes
Scallion Biscuits
Scallion Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt onions, spring or scallions (includes...
Scallion Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
spices, garlic powder
Directions:
Put oven rack in middle position and preheat oven to 450F.
Whisk together flour, baking powder and salt.
Blend in butter with your fingertips until mixture resembles coarse meal.
Add scallions and 3/4 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 1/2 inches apart.
Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes.
(13 worked in my oven).
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
spices, garlic powder
Directions:
Put oven rack in middle position and preheat oven to 450F.
Whisk together flour, baking powder and salt.
Blend in butter with your fingertips until mixture resembles coarse meal.
Add scallions and 3/4 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 1/2 inches apart.
Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes.
(13 worked in my oven).