Photo by Lori Rice
I make the most of the season by adding spring onions to just about everything, including savory breads and biscuits. These biscuits go well with a dollop of sweet jam, or you can send them over the top with some homemade sausage gravy.
Yield: 6 biscuits
- 2 cups white whole-wheat flour
- 2½ tsp. baking powder
- 1/2 tsp. salt
- 1 T. freshly grated Parmesan cheese
- 2 spring onions, greens and whites sliced
- 1/3 cup unsalted butter, cubed
- 3/4 cup milk
Preheat oven to 425 degrees F.
In medium-sized mixing bowl, stir together flour, baking powder, salt and Parmesan. Stir in sliced onions.
Add butter to dry ingredients. Using pastry blender, or two knives, cut butter into flour. Continue to work until butter pieces are pea-sized and coated with flour. Stir in milk until just combined.
Turn dough onto floured surface. Roll dough to about 1/3- to 1/4-inch thickness. Use 2½-inch biscuit cutter to make 6 biscuits.
Place biscuits on ungreased baking sheet. Bake for 12 minutes, or until edges begin to brown and biscuits’ centers are firm. Remove from oven, let rest about 2 minutes and serve warm.