Hue and Cry: Buttermilk Biscuits with Scallions and Parmesan Cheese

<em>Makes about 2 dozen biscuits</em>
<p>These biscuits are so buttery and rich in flavor that they need no additional butter.</p>
<li>2 cups unbleached flour</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>Dash cayenne pepper</li>
<li>1/4 teaspoon Hungarian paprika</li>
<li>1/2 cup freshly grated parmesan cheese</li>
<li>5 tablespoons unsalted butter</li>
<li>1 cup nonfat or low-fat buttermilk</li>
<li>1 bunch scallions, trimmed to about 3 inches of green and thinly sliced</li>
<p>1. Preheat the oven to 400°F. Combine the flour, salt, baking powder, baking soda, cayenne, paprika, and cheese in a large bowl and blend thoroughly. Cut in the butter until the mixture resembles a coarse meal.</p>
<p>2. In a small bowl, combine the buttermilk with the scallions. Add the liquid to the dry ingredients and stir to form a soft dough.</p>
<p>3. Turn the dough onto a floured pastry marble or board, knead gently until it just comes together, and roll it 1/2 inch thick. Cut the dough into 2-inch squares, diamonds, or rounds and place them on an ungreased baking sheet.</p>
<p>4. Bake the biscuits for 15 to 18 minutes, or until light golden brown. Remove to a baking rack to cool slightly. The biscuits are best served still warm from the oven, but you may prepare them in advance, cool them completely, and store them in an airtight container; wrap them in foil and gently reheat at 325°F for 10 to 15 minutes.</p>
<p>Click here for the original article, <a href=””>Hue and Cry</a>.</p>
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<em>Susan Belsinger of Brookeville, Maryland, and Carolyn Dille of San Jose, California, were formerly partners in a cooking and catering enterprise that took them around the world. They have coauthored many outstanding cookbooks; their current work in progress,</em> The Onion Bo<em>ok, will be published by Interweave Press.</em>

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