Cabin Baking: Scallion Black Pepper Biscuits
Servings: 6 to 8 biscuits
- 2 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter
- 3 scallions, white and light green parts only, thinly sliced
- 1 1/4 to 1/2 cups buttermilk, shaken
- Egg wash (1 large egg + 1 tablespoon water or buttermilk or milk, beaten), for topping
- Freshly cracked black pepper, for topping
Preheat oven to 400 degrees F. In a large bowl, whisk together the all-purpose flour, salt and baking powder. Using a box grater, grate the butter atop the flour mixture. (I actually didn’t have one so I cubed it up into tiny pieces.) Mix the butter into the with your hands until it’s tiny pea-sized bits. Next, add the scallions and toss them in until evenly distributed.
Make a well into the center and pour in the 1 1/4 cup of buttermilk. Mix with a wooden spoon until it comes together. If it’s still a bit dry, feel free to add another 1/4 cup of buttermilk. On a parchment-lined baking sheet or in a cast iron skillet, drop about 6 to 8 liberal tablespoons of dough. (Don’t be shy to help them in more of a mount shape.) Brush the tops with egg wash and then sprinkle with black pepper. Transfer to the oven and bake for 15 to 17 minutes, until the tops are golden brown. Remove and serve with butter.