This recipe was inspired by Barefoot Contessa’s chives biscuits but with some of my own modifications:
- Since the 2 of them are pretty much interchangeable, I replaced chives with scallions (also known as spring onions or green onions) as the latter is much cheaper and easier to find in Singapore.
- Barefoot Contessa’s original recipe calls for half and half, which is very common in USA but can hardly be found in Singapore. Since half and half is basically just an equal part of milk and cream, I decided to use normal full-fat milk instead. The recipe worked just fine with that, but you could also google recipes to make your own half and half if you want to.
So, here are what you need to make my version of the scallion biscuits:
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 113 gr of cold unsalted butter, diced (if you live in a tropical country like me, it helps if you refrigerate your knife beforehand to prevent the butter from softening while being diced)
- 3/4 cup of full-fat milk
- 1/2 cup of chopped scallions
- Egg wash – made by mixing one egg with a tablespoon of water, or you can just use milk as your egg wash if you don’t have any eggs
- A few tablespoons of extra flour to dust your worktop before kneading the dough
Let’s start mixing the ingredients and baking them:
- Preheat your oven to 200 degrees Celsius and line your baking tray with baking sheet.
- Place flour, baking powder, salt and sugar in your mixing bowl and stir until just combined.
- Add butter and mix on low speed until butter is broken up and has turned into the size of peas. If you have the luxury of a stand mixer, use it to perform this step. I don’t have one, so I had to use my faithful old hand mixer instead and it took much longer to break up the butter (not to mention the amount of biceps required to complete this task and the mess it created in my kitchen :-P)
- Pour milk and continue to beat on low speed until all ingredients are combined and has formed a sticky dough. Add scallions and fold them into the dough until well combined.
- Now, here’s the fun part. Lightly flour your worktop or a surface area big enough for you to knead and roll the dough around. You may also want to lightly flour your palms to prevent the dough from sticking too much.
- Dump the dough and start kneading it lightly. Flatten it to about 3/4 inch high. If you have a 2.5 inch round cookie cutter, use it to cut the dough into rounds and place them on the baking tray. Otherwise, you can use the rim of a glass to cut the dough. Brush the top of the biscuits with egg wash to create a shiny finish once they are baked.
- Bake for 20 minutes until the tops are golden.
Since I don’t have a round cookie cutter, I used the rim of one of my glasses that is around 2 inch in diameter and the recipe yielded 24 biscuits. You should get fewer than that but slightly bigger biscuits if you use a 2.5 inch cookie cutter instead.
The biscuits turned out to be much tastier than I expected. The outside is just slightly crispy while the inside is soft and buttery. The texture resembles that of a scone, but less dense. They certainly satisfied my craving for something savory and buttery.
Serve them warm with a pot of tea for a delightful afternoon snack 🙂