I’m going to begin this post by admitting that I am not normally a biscuit person. I normally find biscuits to be dry and never thought of making them myself.
This recipe changed my mind.
Skillet Scallion Biscuits
2 cups (220 g) all-purpose flour
1 tablespoon (4.6 g) baking powder
1 teaspoon (4 g) sugar
1 teaspoon (16 g) kosher salt
1/4 cup (50 g) vegetable shortening
cup (235 ml) buttermilk
1/2 cup (50 g) chopped fresh scallions, white and green parts
1 egg mixed with 1 tablespoon (14 ml) water for egg wash
Preheat oven to 375ºF (190ºC or gas mark 5).
Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with the paddle attachment. Add the shortening and mix on medium speed until a mealy consistency is reached.
Mixing on low gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate.
Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin to about 1/2″ (12.5 mm) thick rectangle. Cut out rounds using a 2 1/2″ (6.25 cm) round biscuit cutter.
Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10″ (25 cm) cast-iron skillet.
Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm. Serve warm.
Trust me, this recipe is worth buying a skillet for! Enjoy.
If this recipe gets you excited about skillets and other cast iron pieces, you’ll want to check out Cast Iron Cooking by Dwayne Ridgaway.Cooking in cast iron and skillets provides several benefits, a few of which are:
- Presence of no unnatural or synthetic coating that can cause health problems
- Use of very little oil while cooking in a well-seasoned pan
- Retains heat for a long time, hence food remains hot for a longer time
- Is a natural source of iron supplement, as iron from the pan is leeched into the food
- Lasts longer than other non-stick or other coated pans, thus it is an economical choice
- Can be bought cheap and is highly versatile
Read more on cast iron pans and skillets and pick up your copy today by visiting http://www.quarrybooks.com
Dwayne Ridgaway, the indoor grill master, is the well-known author of Quarry’s cookery books including Lasagna; Sandwiches, Panini, and Wraps; and Pizza. He has been a chef at numerous resorts and restaurants, including the San Destin Beach Resort and the Elephant Walk in Florida. He is a food and beverage consultant and caterer, and lives in Bristol, Rhode Island.