In need of inspiration, I recently took to Instagram to ask my friends what I should bake next. Amidst all of the yummy requests, there was one that stood out: something savoury (thanks Dean!). As someone with an undeniable sweet tooth, it is not often that I bake something that doesn’t contain sugar.
While this week’s post was inspired by Dean’s suggestion, it was reinforced by a visit to a well-loved café in my city called lock stock. One of my husband and I’s favourite things to do together is visit café’s and talk over coffee and snacks. In fact, we enjoy it so much that we took both engagement and wedding photos in café’s!
Ok, sorry, back to my inspiration. Aside from making a great mocha, lock stock has amazing homemade biscuits, english muffins, and focaccia. Although I passed on getting my sandwich on the cheddar herb biscuit (due to my dislike of cheese – I know, I know, it’s weird), the flakey, tall, buttery biscuits looked and smelled amazing.
While on the hunt for a savoury biscuit, I came across this lovely recipe. The author calls them “scallion black pepper biscuits” but as a Canadian I had to change it to green onion. Do any of my fellow Canadians actually call them scallions? Am I the only one to ever google “what is the difference between scallions and green onions”?
After trying one of these biscuits, my husband declared that they were the best thing that I have ever made. Given how much I bake, that is saying a lot. He even said they edged out lock stocks biscuit, so it is safe to say that these are going to stay in rotation. I might even try to go savoury more often…
Green onion black pepper biscuits
Yields: 6-8 biscuits
2 cups (250 g) all-purpose flour
1 1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup (115 g) unsalted butter, very cold or even frozen
3 green onions, white and light green parts only, thinly sliced
1 1/4 cup buttermilk (300 ml), shaken and cold
Egg wash (1 large egg + 1 tablespoon water or buttermilk or milk, beaten), for topping
Freshly cracked black pepper, for topping
Vegan options: I have not tried it, but you could try subbing butter for vegan butter, and the cow’s buttermilk for plant-based milk (such as soy or oat). You can make buttermilk out of any milk by adding 1-2 tbsp of lemon juice or apple cider vinegar per cup of milk (so, 270 ml milk + 30 ml lemon juice or acv).
1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together the flour, salt and baking powder.
3. Using a box grater, grate the butter atop the flour mixture. Mix the butter into the flour with your hands, two forks, or a pastry cutter until tiny pea-sized bits form.
4. Add the green onions and toss the mixture to distribute. At this point, I put the bowl in the freezer for about 10 minutes to make sure everything remained cold, but this is optional.
5. Make a well in the center of the mixture and pour in the buttermilk. Gently mix with a wooden spoon just until it comes together. If it’s still a bit dry, feel free to add another 1/4 cup (60 ml) of buttermilk.
6. In a cast iron skillet (or on a parchment-lined baking sheet), drop 6 to 8 spoonfuls of dough.
7. Brush the tops with egg wash and then sprinkle with plenty of black pepper.
8. Transfer to the oven and bake for 15 to 17 minutes, until the tops are golden brown.
I put the baked biscuits into a freezer-safe bag and reheated them in the microwave (quicker option) or oven (better option). Frozen biscuits should be fine for about three months.