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