Skillet Scallion Biscuits

By BlueSchmoo

Biscuits are a regular breakfast treat, usually dripping with butter and honey or preserves, or toasted and topped with cheese. Baking biscuits in a Lodge cast-iron skillet develops a crisp bottom that gives them a great bite. Use these scallion biscuits either for breakfast, topped with scrambled eggs and gravy, or as a savory dinner side with baked ham.

Ingredients

• 2 cups (220g) all-purpose flour
• 1 tablespoon (4.6g) baking powder
• 1 teaspoon (4g) sugar
• 1 teaspoon (6g) kosher salt
• 1/4 cup (50g) vegetable shortening
• 1 cup (235ml) buttermilk
• 1/2 cup(50g) chopped fresh scallions, white and green parts
• 1 egg mixed with 1 tablespoon (14ml) water for egg wash

Preparation

Step 1

1. Preheat oven to 375 F (190 C or gas mark 5)

2. Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with a paddle attachment.

3. Add the shortening and mix on medium speed until a mealy consistency is reached. Mixing on low, gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate.

4. Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin, to about a 1/2” thick rectangle.

5. Cut out the rounds using a 2 1/2” round biscuit cutter. Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10” Lodge cast-iron skillet.

6. Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm. Serve warm