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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 6 |
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I prefer these biscuits with the added garlic, but I'm a bit of a garlic fiend. They're so insanely easy, even I could whip them out. I baked them on my seasoned and cornmeal sprinkled pizza stone and they came out beautifully, rose high and were light and fluffy. And I forgot to brush the tops with milk, but it really didn't make a difference as far as I could tell. This afternoon we had them with Herb's Herb Butter and wow, what a burst of flavor! Courtesy Epicurious/ . Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes |
1 cup chopped scallion |
3/4 cup whole milk, plus |
1 tablespoon whole milk |
1/2 teaspoon dried garlic (optional) |
1 teaspoon garlic powder (optional) |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F.
2. Whisk together flour, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse meal.
3. Add scallions and 3/4 cup milk and stir with a fork just until a dough forms.
4. Turn out dough onto a lightly floured surface and knead 6-8 times, then pat into an 8-inch square (1/2”-thick).
5. 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.
6. Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes. (13 worked in my oven).
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