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.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
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The Good Kind of Comments:
- Conversational. If you're starting or continuing a conversation about your life, your experiences in the kitchen, or stories about your family, then I love and welcome your comments. The ability to genuinely connect with other people with similar interests whom I may never otherwise meet is one of the things I most love about the food blogging community, and I encourage people to participate as much as they'd like in these sometimes spontaneous conversations.
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The Bad Kind of Comments:
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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!