Leek And Dubliner Scones Biscuits Recipes

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.

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.

Steps:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
• Toss dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in cream. Mix ingredients together by hand until a shaggy dough is formed. (The mixture may seem drier than typical biscuit dough.)
• Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
• Pat dough into a 3/4- to 1-inch-thick rough rectangle shape. Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly. Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares. Place them on the baking sheet, spaced out.
• Brush tops with melted butter. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.