Who doesn't love a buttery flakey biscuit? These are fantastic with plain old scrambled eggs and equally delicious dunked into soup. And I can only imagine how great they would be as the topper on a chicken pie. Yummmmm.
I found this recipe on Smitten Kitchen, her recipe called for chives. Everything else I kept the same.
Makes 12 biscuits
3 cups all purpose flour
1 tsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup cold unsalted butter (cut into 1/4 inch pieces)
1/4 cup chopped green onions
1 cup buttermilk
Preheat oven to 425. Line two baking sheets with parchment paper.
In a large bowl whisk together the dry ingredients. Mix in the butter with your fingertips, rubbing the butter into the flour mixture until it as the texture of coarse meal. Stir in the green onions and the buttermilk until everything is just mixed. You could just make drop biscuits at this point, using a 1/4 cup for each biscuit. OR you could gently roll out the dough on a well floured board and use a biscuit cutter or a bench scraper/pastry cutter and cut the biscuits into squares. Which ever your choice be sure to handle the dough as little as possible. Space the biscuits about two inches apart on the baking sheet so they have plenty if space to "grow." Bake for about 15 minutes, you should check at about 8 and rotate your baking sheets, until the biscuits are golden.
Serve warm, it makes all the difference.
I think these would be great with some cheddar cheese added to the dough. But the recipe is easily adaptable. If you wanted a sweater biscuit just increase the sugar and omit the green onions.
I hope you'll make these soon! You won't be disappointed!
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