SALAMI AND SCALLION BISCUITS
From the New York Times. Author Melissa Clark says these can be made ahead and refrigerated, covered with plastic, and baked while the turkey rests. I generally do not use kosher salt in baked goods, so I would probably use 1/2 tsp table salt.
Provided by duonyte
Categories Breads
Time 35m
Yield 8-10 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 375 deg.
- In a large bowl, whisk together the dry ingredients.
- Cut in the butter, and add the scallions and salami., and combine gently.
- Pour in the cream and combine until a shaggy dough forms.
- Turn out onto a lightly floured surface and knead briefly, 3 to 5 turns, just until the dough comes together.
- Pat out into a 1 inch thick rectangle, and cut out biscuits with a 2 inch biscuit cutter. Reroll scraps and cut out additional biscuits.
- Transfer to a baking sheet and brush with additional softened butter.
- Bake for 15 to 20 minutes, or until lightly browned.
- If you have made these ahead and refrigerated, they will take 25 to 30 minutes to bake.
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