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Mini Scallion Biscuits

Source of Recipe

Simply Seafood magazine, Vol. 4 No. 4 Fall 1994


List of Ingredients

1/2 small Red Onion -- quartered lengthwise
2 tablespoons Seasoned Rice Wine Vinegar*
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 1/4 teaspoons Salt
1/4 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/3 cup Vegetable Shortening
2 large Scallions -- minced
1 tablespoon Fresh Parsley -- minced
3/4 cup + 1 1/2Tb Milk

Smoked Salmon Spread-----
4 ounces Cream Cheese -- room temp
3 ounces Smoked Salmon -- cold, thin sliced
1/2 teaspoon Prepared White Horseradish
1 teaspoon Lemon Juice -- fresh or to taste
1/2 teaspoon Fresh Dill -- finely minced OR 1 pinch dried


Recipe

* Seasoned rice wine vinegar can be found in the Asian section of well-stocked grocery stores. If you are unable to find it, you can use 2 Tbsp. white wine mixed with 1 1/2 Tbsp. sugar and 1/4 tsp. salt instead. Preheat oven to 425¼F. Place the onions in a small bowl, add enough cold water to cover and let sit 30 minutes; this draws out the strong flavor of the onion. Drain the onions well and put them back in the bowl. Add the vinegar and coat. Cover and refrigerate for at least 30 minutes and up to 3 hours.

In a large bowl, sift the flour with the baking powder, salt, mustard and black pepper. Cut in the shortening until the mixture has the consistency of small peas, then stir in the green onions and parsley. Lightly stir in enough milk with a fork to make a soft dough. Turn the dough out onto a lightly floured surface. Gently pat the dough out to a 3/4" thickness. Sprinkle the dough with a little flour. Cut into 15 rounds with a 1 1/2" biscuit cutter, pressing straight down into the dough without turning the cutter. If you do not have a small biscuit or cookie cutter, then cut with a knife into small squares.

Put the biscuits, sides slightly touching, on a baking sheet. (The biscuits can be prepared to this point then covered tightly and refrigerated up to 4 hours before baking.) Bake until golden and fluffy, 18-20 minutes. Let the biscuits cool for about 10 minutes. Split the biscuits in half horizontally. Spread the biscuit bottoms with smoke salmon spread and top with a little of the pickled onion and a dill sprig. Arrange the biscuits on a serving platter, replace the top halves of the biscuits slightly askew and serve immediately.

Smoke Salmon Spread: In a food processor, combine the cream cheese and half of the smoked salmon and process until smooth. Add the horseradish and lemon juice and process, scraping down the sides as necessary until smooth. Add the dill and process until incorporated. Transfer the spread to a small bowl. Finely chop the remaining salmon and stir it into the spread until blended. Makes 3/4 cup.