Sesame Scallion Biscuits
Biscuits are not a very Asian recipe, but they lend themselves nicely to these traditional Asian flavors. Try serving them alongside your best teriyaki chicken.
INGREDIENTS | YIELDS 10–12 BISCUITS
- 2 cups cake flour
- 1 teaspoon ground ginger
- 1 tablespoon baking powder
- 6 tablespoons (¾ stick) unsalted butter, cold
- 4 scallions, finely chopped
- ¾ cup milk
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 egg
- 1 pinch salt
- 1 tablespoon water
- ¼ cup raw sesame seeds
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Line a baking sheet with parchment. In a large bowl, sift together cake flour, ginger, and baking powder. Cut in butter until mixture resembles coarse meal, then add scallions.
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Mix together milk, soy sauce, and sesame oil. Make a well in the center of the flour mixture, pour in the wet ingredients, and mix with a fork until the dough just comes together.
Turn dough onto a floured surface and fold over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1″ thickness.
Cut into circles using a floured round cutter. Place biscuits 2″ apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F.
Mix egg with a pinch of salt and 1 tablespoon water. Brush lightly onto biscuits; sprinkle generously with sesame seeds.
Bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.
