Leek And Dubliner Scones Biscuits Recipes
LEEK AND DUBLINER SCONES (BISCUITS)
From the Daily Meal. I haven't yet made these, but I don't believe the recipe calls for enough baking powder -- you be the judge! Watch a demo video at http://www.thedailymeal.com/video/related/1141
Provided by KerfuffleUponWincle
Categories Breads
Time 20m
Yield 15 2-inch scones, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
- Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
- Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
- Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
- Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
- Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.
Nutrition Facts : Calories 152.5, Fat 7.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 253.3, Carbohydrate 18, Fiber 0.7, Sugar 2, Protein 4.1
SOUR CREAM-LEEK BISCUITS
These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. -Bonnie Appleton, Canterbury, Connecticut
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool., Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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