Active Time

　　15 min

　　Total Time

　　30 min

　　These bread-basket staples are as good with eggs as they are with the grilled "barbecue" beef and slaw.

　　

Ingredients

Makes 16 biscuits

　　2 cups all-purpose flour

　　1 tablespoon baking powder

　　Scant teaspoon salt

　　3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

　　1 cup chopped scallions

　　3/4 cup plus 1 tablespoon whole milk

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F.

　　

Step 2

Whisk together flour, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Add scallions and 3/4 cup milk and stir with a fork just until a dough forms.

　　

Step 3

Turn out dough onto a lightly floured surface and knead 6 to 8 times, then pat into an 8-inch square (1/2 inch thick). Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, about 1 1/2 inches apart. Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes.