Breakfast, Brunch

Buttermilk Biscuits With Garlic & Scallions

These delicious Buttermilk Biscuits are so simple, flavorful & flaky. They are packed with scallions & garlic.

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I absolutely love biscuits. The very first time I tried biscuits was at Popeye’s after I moved to the US.  I  fell in love with popeye’s biscuits. They were so warm, fluffy, flaky & buttery. From that day onwards we never miss an opportunity to eat them whenever we are travelling. We only stop over at travel centres which have Popeyes. (‘Yep I’m that crazy about these biscuits’) These biscuits have been on my “to bake” list for really really long.

My recipe is adapted from girlversusdough. I added my own twist to this recipe by adding garlic & scallions. I was amazed at the simple ingredients and minimal prep time, so I just had to give these a try. I’m so glad that I did because these are my favorite biscuits which are so easy to make.

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These biscuits are made using flour, butter, buttermilk, garlic, and scallion; they are super flaky and irresistible. What I love about this recipe is how easy and quick it is to whip up. There is no need to let the dough rise. There is no need to let it rest. Simply mix the ingredients together, roll the dough and cut. It’s really that easy, and that’s why it’s so perfect.

These Buttermilk Biscuits With Garlic & Scallion are also perfect for your holiday (or any day) gatherings because of the delicious taste and soft texture. Once you bite into these, the hints of garlic & scallion will wow your taste buds. These biscuits are tender, flaky, and oozing with flavor.  If you’re hosting Thanksgiving or another holiday gathering, these biscuits will definitely be a hit.

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Use very cold butter. Keep the butter in the freezer for 10 mins before working it into the flour.  After 10 mins grate the butter & keep it in the freezer for another 10 mins or so. Why do we need very cold butter for making biscuits? The chilled shredded butter is blended into the flour till is resembles breadcrumbs. When you put the biscuits to bake, the fat in the butter evaporates which leads to steam, which further leads to air pockets resulting in a flaky texture which is a must for biscuits!

Do not overwork the dough. Be very gentle while working with the biscuit dough, you don’t want to overmix else it will lead to gluten formation which in turn will make the biscuits tough. Mostly 12-15 stir’s with a wooden spoon will bring the dough together.

Buttermilk: If you don’t have buttermilk at home, you can make a homemade substitute for buttermilk at home with only 2 ingredients. Pour 1 cup of milk into a bowl. Add in 2 tbsp of lemon or vinegar. Stir to combine. Let it sit for 15 to 20 minutes, until milk begins to curdle and becomes acidic.


Here’s how you can make it:

Ingredients:

  • 7 tbsp unsalted butter, frozen + for greasing baking sheet and biscuits.
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 tsp salt
  • ¼ teaspoon baking soda
  • 1 cup cold homemade buttermilk
  • 3 tbsp scallions (green onion), finely chopped
  • 1/2 tsp garlic powder

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Method:

  • Preheat oven to 450F. Line a baking pan with parchment paper.
  • Keep 7tbsp of butter in the freezer for 10 mins.
  • In a large bowl, combine the flour, baking powder, garlic powder, salt, and baking soda. Mix well.
  • Remove the butter from freezer & grate it. Pop it back in the freezer for another 10 mins.
  • Remove the grated butter from the freezer. Stir the grated butter into flour mixture with a wooden spoon.

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  • Create a well in the center of the dough and pour in buttermilk. Using a wooden spoon, knead and work the dough until all the dry ingredients are absorbed. The dough will be very sticky – use nearly 1/4 cup of flour to dust your hands and pat the outside of the dough to form a ball.
  • Transfer dough to a lightly floured surface,  very gently pat into a rough ball & flour the dough.
  • Flatten the dough  with your hands so that it is about  1/2 inch to 3/4 inch thick. Using a biscuit cutter or a (jar), press straight down (do not twist or turn) to cut biscuits. Place cut biscuits on greased baking sheet.
  • Place baking sheet in freezer 10 minutes to re-chill dough.
  • Grease the biscuits with buttermilk or butter for golden brown color.
  • Transfer baking sheet to the oven and bake biscuits 10 to 12 minutes until golden. Serve immediately.

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Buttermilk Biscuits With Garlic & Scallion

These delicious Buttermilk Biscuits are so simple, flavorful & flaky. They are packed with scallions & garlic.


Yield: 12-15 biscuits


Ingredients:

  • 7 tbsp unsalted butter, frozen +for greasing baking sheet and biscuits.
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 tsp salt
  • ¼ teaspoon baking soda
  • 1 cup cold homemade buttermilk
  • 3 tbsp scallions (green onion), finely chopped
  • 1/2 tsp garlic powder

Method:

  • Preheat oven to 450F. Line a baking pan with parchment paper.
  • Keep 7tbsp of butter in the freezer for 10 mins.
  • In a large bowl, combine the flour, baking powder, garlic powder, salt, and baking soda.
  • Remove the butter from freezer & grate it. Pop it back in the freezer for 10 mins.
  • Remove the grated butter from the freezer. Stir the grated butter into flour mixture with a wooden spoon.
  • Create a well in the center of the dough and pour in buttermilk. Using a wooden spoon, knead and work the dough until all the dry ingredients are absorbed. The dough will be very sticky – use nearby 1/4 cup of flour to dust your hands and pat the outside of the dough to form a ball.
  • Transfer dough to a lightly floured surface,  very gently pat into a rough ball & flour the dough.
  • Flatten the dough  with your hands so that it is about  1/2 inch to 3/4 inch thick. Using a biscuit cutter or a (jar), press straight down (do not twist or turn) to cut biscuits. Place cut biscuits on greased baking sheet.
  • Place baking sheet in freezer 10 minutes to re-chill dough.
  • Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden. Serve immediately.

Notes: 

  1.  Biscuit can be kept at room temperature for 2 days, wrap in foil or plastic wrap & put in a ziplock to prevent from drying out.
  2. To freeze biscuits wrap in foil or plastic wrap & put in a freezer safe ziplock.
  3. To Freeze Biscuits for Later:

    Transfer the unbaked, cut biscuits to a parchment lined cookie sheet. Cover lightly with plastic wrap and stick the cookie sheet in the freezer. When the biscuits are frozen solid, stack them in a resealable freezer bag and keep frozen until needed, or for up to 3 months.

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30 thoughts on “Buttermilk Biscuits With Garlic & Scallions

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