Mini Scallion Biscuits
1/2 small Red Onion -- quartered lengthwise
2 tablespoons Seasoned Rice Wine Vinegar*
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 1/4 teaspoons Salt
1/4 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/3 cup Vegetable Shortening
2 large Scallions -- minced
1 tablespoon Fresh Parsley -- minced
3/4 cup + 1 1/2Tb Milk
Smoked Salmon Spread-----
4 ounces Cream Cheese -- room temp
3 ounces Smoked Salmon -- cold, thin sliced
1/2 teaspoon Prepared White Horseradish
1 teaspoon Lemon Juice -- fresh or to taste
1/2 teaspoon Fresh Dill -- finely minced OR 1 pinch dried
Seasoned rice wine vinegar can be found in the Asian section of
well-stocked grocery stores. If you are unable to find it, you can
use 2 Tbsp. white wine mixed with 1 1/2 Tbsp. sugar and 1/4 tsp.
salt instead. Preheat oven to 425¼F. Place the onions in a small
bowl, add enough cold water to cover and let sit 30 minutes; this
draws out the strong flavor of the onion. Drain the onions well and
put them back in the bowl. Add the vinegar and coat. Cover and
refrigerate for at least 30 minutes and up to 3 hours.
In a large bowl, sift the flour with the baking powder, salt,
mustard and black pepper. Cut in the shortening until the mixture
has the consistency of small peas, then stir in the green onions and
parsley. Lightly stir in enough milk with a fork to make a soft
dough. Turn the dough out onto a lightly floured surface. Gently pat
the dough out to a 3/4" thickness. Sprinkle the dough with a little
flour. Cut into 15 rounds with a 1 1/2" biscuit cutter, pressing
straight down into the dough without turning the cutter. If you do
not have a small biscuit or cookie cutter, then cut with a knife
into small squares.
Put the biscuits, sides slightly touching, on a baking sheet. (The
biscuits can be prepared to this point then covered tightly and
refrigerated up to 4 hours before baking.) Bake until golden and
fluffy, 18-20 minutes. Let the biscuits cool for about 10 minutes.
Split the biscuits in half horizontally. Spread the biscuit bottoms
with smoke salmon spread and top with a little of the pickled onion
and a dill sprig. Arrange the biscuits on a serving platter, replace
the top halves of the biscuits slightly askew and serve immediately.
Smoke Salmon Spread: In a food processor, combine the cream cheese
and half of the smoked salmon and process until smooth. Add the
horseradish and lemon juice and process, scraping down the sides as
necessary until smooth. Add the dill and process until incorporated.
Transfer the spread to a small bowl. Finely chop the remaining
salmon and stir it into the spread until blended. Makes 3/4 cup.