Spam And Scallion Biscuits Recipe

I absolutely love this recipe because it combines the nostalgic comfort of homemade biscuits with a fun twist, thanks to the savory goodness of Spam and the fresh bite of scallions. Plus, the touch of honey adds just the right amount of sweetness, making these biscuits a perfect balance of flavors for any brunch or cozy night in.

The savory harmony of flavors in my Spam and Scallion Biscuits makes me love them. With 2 cups of all-purpose flour, a hint of sweetness from 1 tablespoon of honey, and the rich flavors of 1/2 cup of finely diced Spam, these biscuits are as close to health food as I want breakfast to get.

The 1/3 cup of finely chopped scallions adds a fresh note, and cold, cubed butter keeps them deliciously flaky.

Ingredients

All-Purpose Flour:
Yields a wealth of starchy material.

Baking Powder:
Agent for a light, fluffy texture.

Buttermilk:
Imparts sharp taste, softens dough for biscuits.

Spam:
Protein that is full of umami and add deliciously rich, salty flavors.

Scallions:
Provides newness, a subtle onion taste, hue.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup buttermilk
• 1/2 cup Spam, finely diced
• 1/3 cup scallions, finely chopped
• 1 tablespoon honey

Instructions

1. Set your oven to 425°F (220°C) to warm up as you prepare the ingredients. Also, get a baking sheet ready with parchment paper to prevent sticking.

2. In a big bowl, mix the flour, baking powder, baking soda, and salt.

3. Add the cubed butter, straight from the cold, to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs.

4. Mix in the cubed Spam and chopped scallions until they are evenly dispersed in the flour mixture.

5. Create a well in the center of the dry components and pour the buttermilk and honey into it. Lightly mix the ingredients until they form a cohesive dough, taking care not to mix too vigorously or for too long; you want the dough to come together, not to develop gluten and springy texture.

6. Out on a surface dusted with flour, the dough is turned and gently worked just a few times until it comes together in a smooth mass. It is then patted or rolled into a rough disk about 1 inch thick.

7. Cut out biscuits from the dough using a biscuit cutter and place them on the prepared baking sheet, spacing them well.

8. Gather the biscuit dough remains, re-shape, and cut out more biscuits until the used dough is completely expended.

9. In a preheated oven, bake the biscuits for 12-15 minutes, or until they are brown on top and look like they have risen high enough.

10. Taking the cookies from the oven, let them sit for a few minutes on a wire rack before serving warm. Enjoy them!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Pastry cutter (or hands)
6. Biscuit cutter
7. Rolling pin (optional)
8. Wire rack
9. Measuring cups and spoons
10. Knife and cutting board

FAQ

• Can I use a different type of meat instead of Spam?Indeed, ham or cooked bacon can take the place of Spam in a dish, and they are about as close as one can get to an ingredient with a similar flavor profile, since all three are forms of pork.
• What if I don’t have buttermilk?To make a buttermilk substitute, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. You can use this mixture to replace buttermilk in any recipe, such as this one.
• Do I need to use cold butter?Cold butter is a must for the biscuits to have a flaky texture.
• Can I use whole wheat flour instead of all-purpose flour?Whole wheat flour is an option, but the biscuits will be denser and will have a nuttier flavor.
• Is there a substitute for scallions?If you do not have scallions, you can substitute chives or finely chopped onion for them.
• How should I store leftover biscuits?Keep them in a sealed container at room temperature for up to 2 days, or seal them up securely and put them in the freezer for long-lasting storage.

Substitutions and Variations

Universal flour: For a universal flour alternative, opt for whole wheat flour, which imparts a delicious nuttiness to whatever you’re baking. A gluten-free flour blend works well too, and when using one, be sure to follow the 1:1 ratio.
Buttermilk: An equally satisfactory substitute is to mix a tablespoon of lemon juice or white vinegar with a cup of milk.
Replace with diced cooked bacon or cooked, crumbled sausage to introduce a different savory flavor.
Scallions: Use finely minced chives or leeks instead. They will give you a slightly different, yet still similar, onion-like taste.

Pro Tips

1. Keep Ingredients Cold Ensure your butter and buttermilk are as cold as possible. Cold butter creates steam during baking, resulting in flakier biscuits. Consider chilling your bowl and flour in the fridge before you start to keep everything cold.

2. Don’t Overwork the Dough Be gentle when mixing the wet and dry ingredients. Overworking can lead to tough biscuits. Mix just until the dough comes together, and when kneading, handle it as little as possible.

3. Use Sharp Biscuit Cutter Press straight down with the biscuit cutter without twisting to help the biscuits rise evenly. Twisting can seal the edges and inhibit proper rising.

4. Arrange Biscuits Strategically Place biscuits on the baking sheet so they are just touching. This encourages them to rise upward rather than spreading outward, leading to taller biscuits.

5. Add a Buttermilk Wash Before baking, brush the tops of the biscuits with a little extra buttermilk. This will help them develop a beautiful golden color and enhance the flavor.