Hoping for a single bag of spinach, I was delighted to find several bunches of scallions at Under the Willow today. Selflessly, I bought only one bunch (I can't say that about the spinach, which I've been waiting for all week). And then I made these seasonal biscuits for dinner tonight, to go with my crispy pan-fried chicken:
Buttermilk Biscuits with Scallions
Makes about 10 biscuits
6 tablespoons unsalted butter
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teapsoon sugar
1/2 teaspoon salt
3/4 cup buttermilk, plus 1 or 2 tablespoons more if necessary
5 scallions, white and light green parts, finely chopped
1. Preheat oven to 500 degrees. Line a baking sheet with parchment paper. Cut the butter into 1/4-inch dice. Place it in a small bowl and set it in the freezer while you gather the rest of yoru ingredients.
2. Combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Add chilled butter and, with an electric mixer, mix on low speed until mixture resembles coarse meal (or you can cut the butter into the flour by mixing and pinching with your fingers--if your hands aren't too warm!). Stir in the buttermilk and scallions with a wooden spoon until the mixture starts to form clumps. Add a tablespoon or two of buttermilk if the mixture is too dry to come together.
3. Turn the clumps out onto a lightly floured work surface and gently knead once or twice until the dough comes together into a rough mass. With one or two passes of a lightly floured rolling pin, gently roll the dough out to a 1/2-inch thickness. Dip a 2 1/2-inch biscuit cutter into some flour and cut as many biscuits as you can from the dough. Transfer the biscuits to the prepared baking sheet. Gently pat scraps together and cut out more biscuits with the remaining dough.
4. Bake the biscuits until risen and light golden, 8 to 10 minutes. Let stand 5 minutes on a wire rack and serve warm.
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