Scallion-flecked Gruyere biscuits

November 15, 2006

Makes 16

2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon cream of tartar 1/4 teaspoon salt 1 1/4 teaspoons paprika 1/2 cup (1 stick) cold unsalted butter, cut into rough chunks 3 scallions, thinly sliced 2/3 cup shredded Gruyere cheese 2/3 cup buttermilk, mixed well Extra flour (for rolling) 1. Set the oven at 425 degrees. Have on hand a heavy baking sheet.

2. In a large bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and paprika. Scatter the butter on top. Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it reduces to pearl-size bits.

3. With your fingertips, very lightly rub the mixture to reduce the fat to smaller flakes.

4. With a fork, stir in the scallions and cheese. Pour in the buttermilk and stir to form a dough. Lightly knead the dough in the bowl, giving it 6 quick turns.

5. On a lightly floured surface, roll or pat the dough into a 7-inch square. Using a flat chef's knife, cut the dough into quarters, then cut each quarter into fourths. Transfer the biscuits to the baking sheet, setting them 2-inches apart.

6. Bake the biscuits for 15 minutes, or until golden and set. Let the biscuits sit on the baking sheet for 1 minute. Transfer to wire racks. Serve warm. Lisa Yockelson