| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
|
Scallion; minced |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1 1/4 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 3 |
tb |
Vegetable shortening |
| 1/3 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 450F.
In a small skillet or saucepan melt butter over moderate heat and cook
scallion, seasoned with salt, until softened but not browned.
In a bowl whisk together flour, sugar, baking powder, and salt. Blend in
shortening with pastry blender or fingertips until mixture resembles coarse
meal and stir in milk to form a soft dough. In a bowl knead dough gently
with lightly floured hands 8 times.
On an ungreased small baking sheet pat dough into a 4-inch square and cut
into quarters. Separate quarters on baking sheet and brush each with some
scallion butter. Bake biscuits 15 minutes, or until tops are golden, and
serve warm.
Makes 4 biscuits.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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