Buffet Biscuits

Keeping it simple over the holidays means not doing so much that you wind up exhausted. I make three lists of what needs to be done. These, I categorize as “Must Do,” “Should Do,” and “Can Do.” When time is tight, my “Can Do” list is the first to go, with my “Should Do” list a close second. I never delete these biscuits from my “Should Do” list: They are easy and quick to make, and are always a massive hit. The dough can be made ahead, with the buns popped into the oven while the turkey rests before carving. By the way, if you have lots of time, try my recipe for Goofy Buns, posted July 13, 2011. 

Buffet Biscuits:

4-½ c. (40 oz. or 630 g) of any biscuit mix such as Bisquick (see Note)

¾ c. grated Parmesan cheese, divided

¾ c. chopped green onions (“spring onions”)

2 eggs, slightly beaten

2 c. milk

Preheat oven to 350 deg. F. In a large bowl, combine the biscuit mix, ½ c. of the cheese, green onions, eggs, and milk. Roll dough into a soft ball, kneading four or five times on lightly floured work surface. With lightly floured hands, transfer the dough to a 9x13-in. baking sheet with low sides (basically, a cookie sheet) lined with parchment paper. Pat into a rectangle to fill the pan. Sprinkle with remaining cheese. Score dough into 2-x3-in. pieces, cutting to the base of the pan. Bake 40-to-45 min. Makes 24-to-30 biscuits.

To Make Ahead: Prepare dough up to 3 hr. before needed, rolling into a circle and refrigerating. 

Note: Do not sift this mix! The measurement is 4-½ c. by volume, but 40 oz. by weight.