BUTTERMILK-SCALLION DROP BISCUITS
Source of Recipe
"Mary Engelbreit's Queen of the Kitchen Cookbook"
Recipe Introduction
Drop biscuits are even easier to make than rolled biscuits -- the dough is so moist that it can be dropped by tablespoonfuls onto a baking sheet. Fresh from the oven, the biscuits look like large, savory scones. They make tasty
little sandwich snacks when halved and filled with thinly sliced turkey, Brie cheese and slivers of sun-dried tomatoes.
List of Ingredients
Makes a dozen
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup buttermilk
3 tablespoons olive oil
1/4 cup thinly sliced scallions (green part only)
Preheat oven to 425 degrees. Grease a heavy baking sheet.
Recipe
In a large bowl, combine the flour, baking powder, baking soda, thyme,sage, salt and pepper. In a small bowl, combine the buttermilk, oil and scallions. Pour into the
flour mixture and stir just until a soft dough forms.
Drop the dough by heaping tablespoonfuls 11/2 inches apart on the prepared baking sheet.
Bake for 11 to 13 minutes, until the biscuits are lightly browned on top.
Serve warm.
Per serving: 115 calories, 3 g protein, 17 g carbohydrates, 4 g fat, 1 mg
cholesterol, 109 mg sodium, .1 g fiber. Calories from fat: 30 percent.
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