Scallion Butter Shortcakes

Several folks asked me to share the recipe I use for the Scallion Butter Shortcake drop biscuits I used in the Tomato, Bacon and Cheese Shortcake recipe on my 3/23/23 Tiktok live. It’s a pretty standard drop biscuit recipe but what is important to keep in mind is don’t dump all the flour in at once. Keep back some and add it once you mix the batter as needed. This batter should be mixed until combined but sticky. If you keep working it, it will leave you with a more tradition denser biscuit.

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Scallion Butter Shortcakes

INGREDIENTS

Yield: 4 large or 8 small biscuits

2 cups all-purpose flour

2 1/5 tsp baking powder**

1 teaspoon kosher salt

1/2 tsp black ground pepper

1 tbsp sugar

1 tbsp minced scallions

1/2 cup cold unsalted butter, cut into cubes

1 1/4 cup whole milk

Preparation:
Preheat the oven to 425, parchment paper line your baking pans

Mix flour, sugar, baking powder, and salt together in a large bowl.

Add ground pepper, minced scallions ( or any other herbs that you choose) and incorporate with a whisk.

Cut in the cold butter into the flour, with a knife or two forks until the mixture resembles coarse crumbs.

Using a fork, stir in milk, a little bit of time until the batter is moistened. The flour should be well incorporated in the mix, and it will be sticky. DO NOT OVER MIX

Spoon drop the dough by heaping spoonfuls onto the prepared baking sheet, allow for room for them to expand.

Cook for 13-15 min, until golden brown.

Let cool in the pan for 5 minutes or so. Drizzle with warm butter or serve

**I have also done this recipe with Bisquick and omitted the baking powder and it works perfect