{"id":350,"date":"2012-01-07T00:00:00","date_gmt":"2012-01-07T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=350"},"modified":"2024-10-22T13:26:44","modified_gmt":"2024-10-22T13:26:44","slug":"2012k101k1herb-scallion-biscuits","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2012\/01\/herb-scallion-biscuits\/","title":{"rendered":"Herb Scallion Biscuits"},"content":{"rendered":"
\n

\"herb<\/p>\n

There\u2019s a pattern emerging. It all starts with me cleaning my kitchen. And I mean deep cleaning. The kind where the gloves go on and the stove comes apart. I should mention that this doesn\u2019t take place very often, but when it does it\u2019s always the same thing. As soon as I\u2019m done I get this nagging feeling. It\u2019s clean. It\u2019s too<\/em> clean. Look at those sparkling countertops just begging to be covered in flour and dough.<\/em><\/p>\n

Some part of me can\u2019t stand a clean kitchen. Is that weird? It\u2019s nice and all; I just need to mess it back up as soon as possible. So since I completed one of these deep cleaning sessions yesterday afternoon, then went out for dinner\u2026 the moment I woke up this morning I knew what had to be done.<\/p>\n

\"herb<\/p>\n

<\/span><\/p>\n

Biscuits.<\/p>\n

Not your average biscuits either. This recipe calls for an amount of butter that should be illegal. When I first saw it I had to do a double take. Two and a half<\/em> sticks of butter?! Even the great Ina Garten caps it at 1 1\/2<\/a>. Without doing much math you can tell these biscuits are about as fatty as it gets, but I like to pretend the fresh herbs make it healthier.<\/p>\n

\"dry<\/p>\n

\"biscuit<\/p>\n

I\u2019ve made these herb biscuits several times now with different combinations of rosemary, thyme, chives, sage, and parsley. All were delicious. This morning the only fresh herb I had was parsley, but I also had scallions, which sounded intriguing. The overwhelming urge to flour up my countertops was greater than my desire to go to the grocery store, so I went with it, and I\u2019m glad I did!<\/p>\n

Side note: Another thing I didn\u2019t have on hand was buttermilk, but there\u2019s an easy solution for that. Add a tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for several minutes until it curdles. Poof! Makeshift buttermilk!<\/em><\/p>\n

Scallions work really well in this since they have a sharper flavor than herbs, which helps to cut through the richness of all those sticks of butter. The resulting biscuit is a tower of light, flaky layers that serve as a comforting accompaniment to breakfast, lunch, or dinner.<\/p>\n

\"parsley,<\/p>\n

<\/i> Print<\/a><\/p>\n

Herb Scallion Biscuits<\/span><\/h2>\n

<\/p>\n

Adapted from Real Simple<\/i><\/a>, November 2011<\/p>\n

Feel free to go crazy with the herb\/scallion combinations. If you’re using scallions, I’d keep the same ratio of 3 Tbs scallions to 1 Tbs herbs. If you’re going for herbs only, use about 1 1\/2 Tbs herbs, like the original recipe calls for.<\/p>\n

Ingredients<\/h3>\n
    \n
  • 4 cups all-purpose flour, plus more for dusting <\/li>\n
  • 3 tablespoons scallions, finely sliced <\/li>\n
  • 2 tablespoons baking powder <\/li>\n
  • 1 tablespoon parsley, finely chopped <\/li>\n
  • 2 teaspoons kosher salt <\/li>\n
  • 1 teaspoon baking soda <\/li>\n
  • 1 1\/4 cups (2 1\/2 sticks) butter, cubed <\/li>\n
  • 1 1\/2 cups buttermilk<\/li>\n<\/ul>\n

    Method<\/h3>\n
      \n
    1. Heat oven to 400\u00c2\u00b0 F. In a large bowl, whisk together the flour, scallions, baking powder, herbs, salt, and baking soda. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the buttermilk and stir until just moistened (do not overmix).<\/li>\n
    2. Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Gently shape into a 1\u00c2\u00bc-inch-thick disk. Using a 2\u00c2\u00bd-inch round cookie cutter or a small glass, cut out 12 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on 2 baking sheets and bake, rotating the baking sheets halfway through, until golden, 15 to 20 minutes.<\/li>\n<\/ol>\n
      \n

      Yields<\/h3>\n

      12 biscuits<\/p><\/div>\n<\/article>\n

      https:\/\/kitchenetteblog.com\/2012\/01\/herb-scallion-biscuits\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      There\u2019s a pattern emerging. It all starts with me cleaning my kitchen. And I mean deep cleaning. The kind where the gloves go on and the stove comes apart. I should mention that this doesn\u2019t take place very often, but when it does it\u2019s always the same thing. As soon as I\u2019m done I get […]<\/p>\n","protected":false},"author":1,"featured_media":1270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[353,354,365,363,347],"tags":[116,64,65,117,56,28,118,399,99,47],"class_list":["post-350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-breakfast-and-brunch","category-cakes-and-breads-savory","category-sides","category-vegetarian","tag-biscuits","tag-bread","tag-breakfast-brunch","tag-buttermilk","tag-cakes-breads","tag-green-onions","tag-parsley","tag-re","tag-sides","tag-vegetarian"],"acf":[],"yoast_head":"\nHerb Scallion Biscuits - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Herb Scallion Biscuits - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"There\u2019s a pattern emerging. It all starts with me cleaning my kitchen. And I mean deep cleaning. The kind where the gloves go on and the stove comes apart. I should mention that this doesn\u2019t take place very often, but when it does it\u2019s always the same thing. 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