Salami and Scallion Biscuits

By Melissa Clark

Published November 11, 2008

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(285)
Comments
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These rich, savory biscuits are even better than the traditional ham and cheese variety. Bits of chopped salami and scallions are scattered throughout tender dough that's been enriched with heavy cream. Did we mention that they come together – start to finish – in about 45 minutes? They'll be gone in about five.

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Ingredients

Yield:8 to 10 biscuits

  • 2 cups all-purpose flour, plus more for flouring surface

  • 1 tablespoon baking powder

  • 2 teaspoons sugar

  • 1 teaspoon kosher salt

  • 3 tablespoons unsalted butter, cubed and chilled, plus softened butter for brushing

  • ¼ cup chopped salami such as soppressata

  • 2 tablespoons chopped scallions

  • ¾ cup heavy cream, more as needed

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 50 milligrams cholesterol; 265 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 1 gram fiber; 239 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter, cut cold butter into dry ingredients. Add soppressata and scallions and combine gently. Add cream and mix, preferably with your hands, until a shaggy dough forms.

  2. Step 2

    Turn dough out onto a lightly floured surface and knead for 3 to 5 turns, just until dough comes together. If dough is dry and crumbly, add more cream as needed. Gently pat dough into a 1-inch-thick rectangle. Using a 2-inch biscuit cutter, cut out 6 to 8 biscuits. Press scraps together and cut out another 2 to 4 biscuits.

  3. Step 3

    Transfer biscuits to a baking sheet and brush generously with softened butter. Bake for 15 to 20 minutes, or until biscuits are lightly browned.

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Ratings

4 out of 5
285 user ratings
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Comments

ErinE10

I used a hard chorizo in place of the soppresatta and served them with a jalapeño cream gravy. Delicious!

Houston500

I used hard salami instead of the soppressants and loved the result. I thought the suppressants would be too fatty. Delightful savory surprise instead of sweet rolls at breakfast.

Liz

Homesick Texan has a good one:
http://www.homesicktexan.com/2011/01/steak-fingers-jalapeno-cream-gravy....

Myr

Good. Made with prosciutto, sweet red pepper, and one jalapeño. Try buttermilk next time. One cup whipping cream is a lot of fat.

SaraB

Made this with salami and green onions as well as another batch with cooked bacon and green onions. First batch I tried with whole wheat flour and it was delicious, second batch with AP flour. It’s an awesome recipe, I can make it the night before, remove from fridge, bring up to warm temp and throw in the oven.

Kittiya

Tasty! I made this following the recipe except 1) I used Chinese sausage and some leek, because that’s what I had; and 2) instead of rolling flat and cutting out biscuits, I hand-rolled 6 large biscuits and 4 small ones. It was great! I’m planning on rolling little balls the next time.

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