Cast Iron Skillet Scallion Biscuits

SKILLET SCALLION BISCUITS

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

1 teaspoon kosher salt

1/4 cup vegetable shortening

1 cup buttermilk

1/2 cup chopped fresh scallions, white and green parts

1 egg mixed with 1 tablespoon water for egg wash

- Preheat oven to 375 degrees. Combine flour, baking powder, sugar and salt in bowl of a mixer fitted with paddle attachment.

- Add shortening and mix on medium speed until a mealy consistency is reached. Mixing on low, gradually add buttermilk, until just combined. Add scallions, and mix just enough to incorporate.

- Empty dough onto a lightly floured work surface and knead into a rectangular shape. Roll dough, with a floured rolling pin, to about a 1/2-inch-thick rectangle.

- Cut out rounds using a 2 1/2-inch biscuit cutter. Drop biscuits in bottom of well-seasoned, lightly oiled 10-inch cast-iron skillet. Brush tops with egg wash and bake 20 to 25 minutes, until tops are browned and insides are firm. Serve warm.

- From "Cast Iron Cooking" by Dwayne Ridgeway

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