Buttermilk biscuit with ginger, scallions, and sesame
I grew up eating ginger scallion sauce on cantonese white chopped chicken, but the warming, sharp flavors go great in a biscuit. Eat it plain or as an egg and pork floss sandwich.
2-3 inch piece of ginger
1 1/2 tbsp baking powder
1 1/2 tsp kosher salt
2 tsp sugar
1 cup + 2 tbsp buttermilk
1/2 tbsp sesame oil
toasted sesame seeds
Make the ginger scallion
Peel and slice a 2-3 inch piece of ginger (~35g after peeling).
Trim ends off 4 scallions (~65 grams after trimming). Cut white and green parts into 3-inch pieces.
Pulse ginger a few times in a food processor, then add scallions and continue pulsing until finely minced. Alternatively, you can chop them with a knife.
Spread the mixture on a paper towel to soak up excess moisture while you make the dough.
Make biscuit dough
In a large bowl, combine 320g flour, 1.5 tbsp baking powder, 1.5 tsp kosher salt, and 2 tsp sugar.
Cut in 1 stick butter (cold from the fridge) with a pastry cutter, or your fingers. The butter should be in small pieces, about the size of a pea.
Pour in 1 cup buttermilk and stir to combine into a shaggy dough. There will still be some larger chunks of dough, and some floury bits and dry spots.
Transfer dough to a clean work surface. Without kneading or overworking, press dough together into one mass, distributing dry floury bits throughout.
Fold in ginger scallion
If you're already familiar with folding lamination methods: fold the dough in half three times. On the second and third fold, layer in half the ginger scallion mixture.
If you're not, here's a step by step:
Press into a rectangle approximately 5x10" (the exact size is not important).
Fold in half like a book.
Rotate the dough 90°. Press again into a 5x10" rectangle so that the "spine" of the book is stretched out on the long side.
Cover one side of the dough with half of the ginger scallion mixture. Fold in half like a book, so the ginger scallion is encased between the layers of dough.
(Repeat step 3) Rotate the dough 90°. Press again into a 5x10" rectangle so that the "spine" of the book is stretched out on the long side.
(Repeat step 4) Cover one side of the dough with the remaining ginger scallion mixture. Fold in half like a book, so the ginger scallion is encased between the layers of dough.
Finish and bake biscuits
Press one final time into a 5x10" rectangle, a little under 1 inch thick.
Cut into 10 biscuits and arrange on a lined baking sheet.
Whisk 2 tbsp of buttermilk with 1/2 tablespoon of sesame oil. Brush onto biscuits.
Sprinkle with toasted sesame seeds and slivers of scallions if desired.
Bake for 18 to 20 minutes at 425° until tops are browned.
Alternatively you can chill the biscuits in the refrigerator or freeze until ready to bake. They will take longer to bake, up to 25 minutes if frozen.
I expect that if you didn't want to laminate the dough, you could mix the ginger scallion in with the dry ingredients. Toss it around so it is evenly distributed before adding the buttermilk.