Lemon-Spring onion Biscuit
Ingrdients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter
1 cup cold whole milk
1/4 cup finely chopped spring onion (from about 2 bunches)
2 teaspoons finely grated lemon peel(from about 2 medium lemons)
How to cook
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside.
Whisk the flour, baking powder, salt, and baking soda together in a large bowl,add the melted butter,milk,chopped spring onion,grated lemon peel and stir with a wooden spoon just until a moist, shaggy dough comes together.
Pat the dough into a disk and divide it into 6 equal portions. Pat each portion into a 2-1/2-inch-wide disk and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Ingrdients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter
1 cup cold whole milk
1/4 cup finely chopped spring onion (from about 2 bunches)
2 teaspoons finely grated lemon peel(from about 2 medium lemons)
How to cook
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside.
Whisk the flour, baking powder, salt, and baking soda together in a large bowl,add the melted butter,milk,chopped spring onion,grated lemon peel and stir with a wooden spoon just until a moist, shaggy dough comes together.
Pat the dough into a disk and divide it into 6 equal portions. Pat each portion into a 2-1/2-inch-wide disk and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
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