The bakery up the street from my house makes a pretty mean biscuit filled with cheddar, pepper and onions that they call a “savory biscuit” and which I pick up whenever I happen to be walking by in the morning (if I’m not in a rush for the bus). When I was pondering making a bread of some variety for Easter dinner last weekend, these biscuits came to mind. So I’ve made my own version with what I had on hand.
Since I didn’t make them round, you might call these a scone. But you would be wrong.
Makes about 8
3/4 cup chilled buttermilk
3/4 cup thinly sliced green onions
1 3/4 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons ground black pepper, divided
3/4 cup grated manchego cheese (because it’s what I had)
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)
Preheat oven to 425°F. Mix buttermilk and onions in small bowl. Mix flour, baking powder, salt, and 1 tsp pepper in stand mixer. Add chilled butter to mixer and cut in butter until fine meal forms. Add cheese and mix until just incorporated. Add buttermilk mixture and mix on low until dough forms. Turn dough out onto lightly floured work surface and press out to six inch square, about 1/2 inch thick. With a sharp knife, cut the dough in half, then in quarters, then cutting those quarters diagonally to make triangles. Transfer triangles to baking sheet. Brush biscuit tops with some of egg glaze. Grind pepper over top of the biscuits. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.