These bread-basket staples are as good with eggs as they are with the grilled "barbecue" beef and slaw.
Recipe information
Total Time
30 min
Yield
Makes 16 biscuits
Ingredients
2
cups all-purpose flour
1
tablespoon baking powder
Scant teaspoon salt
3
/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1
cup chopped scallions
3
/4 cup plus 1 tablespoon whole milk
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
Whisk together flour, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Add scallions and 3/4 cup milk and stir with a fork just until a dough forms.
Step 3
Turn out dough onto a lightly floured surface and knead 6 to 8 times, then pat into an 8-inch square (1/2 inch thick). Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, about 1 1/2 inches apart. Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes.