salami and scallion biscuits
Being only days away from Thanksgiving I thought I would beat the system by pre-preparing foods and stocking them in the freezer. It’s true, I consider the kitchen to be my personal office — though I would like to talk to management about that window I’ve been desperately wanting — and as much as I love it, I usually dread the two days of cooking and baking from sun up to sun down ticking off my check list and making sure everything gets done according to the specific time schedule I laid out five weeks prior.
This year I swore it would be different. No more 1AM mornings baking a third pumpkin pie or 6AM alarms going off (on my first day off in eight months!) reminding me of potatoes that still need to be mashed, rolls needing to be baked and a turkey that must be basted every two hours, oh yes, and that apple pie to be made and green beans to be blanched in the spare time I scheduled. Sigh.
Like I said, this year is going to be different. I have a few recipes I will be sharing that are freezer friendly — because I too value beauty sleep and quality couch time on my first day off in what feels like forever — so stay tuned. For now: salami and scallion studded biscuits, which may be the best thing to grace your bread basket this year.
Salami and Scallion Biscuits
Adapted from Melissa Clark
Makes 1 dozen
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon kosher salt
5 tablespoons cold unsalted butter, cubed, plus melted butter for brushing
1/2 cup finely diced soppressata salami
1/2 cup chopped scallions
3/4 cup heavy cream
Heat oven to 375 degrees. In a large bowl add flour, baking powder, sugar and salt and whisk together. Using a pastry cutter, cut cold butter into dry ingredients. Add salami and scallions and stir together. Add cream and mix until the dough comes together. If dough is too dry, add more cream, 1 tablespoon at a time until it can be formed into a ball.
Turn dough out onto a lightly floured surface and roll out until it is 1-inch thick. Using a 2-inch biscuit cutter, cut out biscuits. Press scraps together and cut out additional biscuits.
Transfer biscuits to a parchment lined baking sheet and brush generously with melted butter. Bake for 15 to 20 minutes, or until biscuits are lightly browned.
Freezing Directions: Place sheet tray of unbaked biscuits in freezer. When hard, transfer the biscuits to a air tight container and store until ready to bake. Place frozen biscuits on parchment lined sheet tray and place in a 375 degree oven. Bake until golden brown, about 25 to 30 minutes.
Spoon More: Biscuits/Scones, Bread, Freezer Friendly, Muffins/Quick Breads
Ah, thank you for a recipe that can be prepared ahead of time and frozen! I think it’s ingenious. This thanksgiving i’ll be cooking at my parents’ home.. It’s always hard for me to cook in someone else’s kitchen, even my mom’s, so anything i can prepare ahead of time deserves a bravo.
These look great, Meg! I feel like I can grab one from the picture, looks so real :)
I am sold, trying this recipe definitely!
These biscuits look amazing! I’m going to make them for Thanksgiving morning. I usually have to make breakfast for all the “out of town” quests and then worry about dishes before I can even start in on the actual holiday meal. Thanks for the great recipe.
Great idea! I try to make as much ahead of time as possible so that I get to enjoy everyone’s company, and not be the exhausted & cranky one at the table. ;)I love having some form of biscuits and blueberry muffins in the bread basket.
I’m realy curius on this taste!
Looks great. Nice to meet you red spoon!
I wouldn’t be able to do that; I’d eat them all before Thanksgiving. Seriously. Those look divine.
Hi Meg,
I made this recipe today but got much less than a dozen. Around 8. And it took longer to cook , more like 35-40 min. I was wondering if 1 inch thickness is real or just typo? I might have done something wrong with the dough and caused a lower yield as well. Not sure. Not very good with biscuits :) Thanks!
Ilke – not a typo, but I did eye-ball the thickness of my dough when rolling it out; perhaps it was a bit thinner, thus yielding a few more biscuits. As far as the time it takes to bake: all ovens are different. Mine happens to run a bit hotter than it says. Just check on them periodically and when they become golden brown you will know they are done.
Thanks Meg,I probably made very thick biscuits.
For the ones who were curious about the taste: It is Delicious!!!
Happy Thanksgiving!