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Savory Buttermilk Biscuits

cooking - break an egg
The bakery up the street from my house makes a pretty mean biscuit filled with cheddar, pepper and onions that they call a "savory biscuit" and which I pick up whenever I happen to be walking by in the morning (if I'm not in a rush for the bus). When I was pondering making a bread of some variety for Easter dinner last weekend, these biscuits came to mind. So I've made my own version with what I had on hand.

Since I didn't make them round, you might call these a scone. But you would be wrong. ;)

Makes about 8

3/4 cup chilled buttermilk
3/4 cup thinly sliced green onions
1 3/4 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons ground black pepper, divided
3/4 cup grated manchego cheese (because it's what I had)
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)

Preheat oven to 425°F. Mix buttermilk and onions in small bowl. Mix flour, baking powder, salt, and 1 tsp pepper in stand mixer. Add chilled butter to mixer and cut in butter until fine meal forms. Add cheese and mix until just incorporated. Add buttermilk mixture and mix on low until dough forms. Turn dough out onto lightly floured work surface and press out to six inch square, about 1/2 inch thick. With a sharp knife, cut the dough in half, then in quarters, then cutting those quarters diagonally to make triangles. Transfer triangles to baking sheet. Brush biscuit tops with some of egg glaze. Grind pepper over top of the biscuits. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

Comments

( 2 comments — Leave a comment )
butterflydrming
Apr. 30th, 2011 12:51 am (UTC)
I make roughly the same thing, based on the Cafe Ladro recipe, but as drop biscuits instead of rolled out. They call them savory scones, and I've discussed the possibility that they could be considered bannocks. Whatever they are, they good up well to variation. I have good results using olive oil for the fat, light sour cream instead of buttermilk, any cheese at all, & even adding salsa. Olive oil makes a soft, fluffy texture.

They seem to like a hotter oven, so I obey the biscuit recipe on the baking powder can and bake at 475.
formicadinette
May. 7th, 2011 08:39 pm (UTC)
These were delicious!
( 2 comments — Leave a comment )

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Marillion - Map of the World

Watching the people on the street today she couldn't help but smile
Watchin' the town go walking by all shaded eyes and alibis
Strange how much pain you can hide away beneath a well-cut suit
This is the day she walks away

And the lights of the city pushin' a good time
Asking her out tonight
But she's saving her money for a better life

She's got a map of the world
Pinned up on her wall
She's got a map of the world
She's gonna go and see it all
She's gonna see it all

Watchin the people on the street today
Such a lonely sight
'Swore she could see their dreams go by
All cars and stars and buy buy buy
Runnin' on empty runnin' to stand still
No time for their own lives
Sleepwalking through the danger signs

And it feels a little scary
A little runaway
Letting go of all she's done
And the lights of the city, well they're all singin'
Buy some of this, c'mon
But when you lie to yourself
You lie to everyone

She's got a map of the world
Pinned up on her wall
She's got a map of the world
She's gonna go and see it all
She's gonna see it all

She'll empty the sand from her shoes
In Paradise
Sail out across the bay
She'll dance under an island sky
Until the break of day

She's got a map of the world
Pinned up on her wall
It's such a beautiful world
Glistening and magical

She's got a map of the world
Shining away in her mind
Colouring-in her life
This is the day she walks
She's gonna see it all
She's gonna breathe it all
Paris London New York
She's gonna see it all
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