Skillet Scallion Biscuits
Biscuits are a regular breakfast treat, usually dripping with butter and honey or preserves, or toasted and topped with cheese. Baking biscuits in a cast-iron skillet develops a crisp bottom that gives them a great bite. Use these scallion biscuits either for breakfast, topped with scrambled eggs and gravy, or as a savory dinner side with baked ham.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
¼ cup vegetable shortening
1 cup buttermilk
½ cup chopped fresh scallions, white and green parts
1 egg mixed with 1 tablespoon water for egg wash
Preheat oven to 375 F
Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with a paddle attachment.
Add the shortening and mix on medium speed until a mealy consistency is reached. Mixing on low, gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate.
Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin, to about a ½” thick rectangle.
Cut out the rounds using a 2 ½” round biscuit cutter. Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10” cast-iron skillet.
Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm. Serve warm
Excerpted From Cast Iron Cooking By Dwayne Ridgeway – Quarry Books
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