Ingredients
-
2
-
1
-
2
-
1
-
3
-
1/4
-
2
-
3/4
-
-
-
-
-
-
-
Directions
Salami and Scallion Biscuits, From the New York Times Author Melissa Clark says these can be made ahead and refrigerated, covered with plastic, and baked while the turkey rests I generally do not use kosher salt in baked goods, so I would probably use 1/2 tsp table salt , The aroma from the baking biscuits was fantastic! However, I did find the dough to be extremely dry and had to add at least a 1/2-cup of additional cream to get the dough to the right consistency Even so, I still found the biscuits a tad dry after baking The flavor combination of the soppressata and the scallion was so wonderful, though, that I would love to keep fiddling with this to see how to get the perfect, moist biscuit Thanks for sharing this lovely treat
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375 Deg. |
|
2
Done
|
in a Large Bowl, Whisk Together the Dry Ingredients. |
|
3
Done
|
Cut in the Butter, and Add the Scallions and Salami., and Combine Gently. |
|
4
Done
|
Pour in the Cream and Combine Until a Shaggy Dough Forms. |
|
5
Done
|
Turn Out Onto a Lightly Floured Surface and Knead Briefly, 3 to 5 Turns, Just Until the Dough Comes Together. |
|
6
Done
|
Pat Out Into a 1 Inch Thick Rectangle, and Cut Out Biscuits With a 2 Inch Biscuit Cutter. Reroll Scraps and Cut Out Additional Biscuits. |
|
7
Done
|
Transfer to a Baking Sheet and Brush With Additional Softened Butter. |
|
8
Done
|
Bake For 15 to 20 Minutes, or Until Lightly Browned. |
|
9
Done
|
If You Have Made These Ahead and Refrigerated, They Will Take 25 to 30 Minutes to Bake. |
