|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1/8||teaspoon cream of tartar|
|1 1/4||teaspoons paprika|
|1/2||cup (1 stick) cold unsalted butter, cut into rough chunks|
|3||scallions, thinly sliced|
|2/3||cup shredded Gruyere cheese|
|2/3||cup buttermilk, mixed well|
|Extra flour (for rolling)|
2. In a large bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and paprika. Scatter the butter on top. Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it reduces to pearl-size bits.
3. With your fingertips, very lightly rub the mixture to reduce the fat to smaller flakes.
4. With a fork, stir in the scallions and cheese. Pour in the buttermilk and stir to form a dough. Lightly knead the dough in the bowl, giving it 6 quick turns.
5. On a lightly floured surface, roll or pat the dough into a 7-inch square. Using a flat chef's knife, cut the dough into quarters, then cut each quarter into fourths. Transfer the biscuits to the baking sheet, setting them 2-inches apart.
6. Bake the biscuits for 15 minutes, or until golden and set. Let the biscuits sit on the baking sheet for 1 minute. Transfer to wire racks. Serve warm. Lisa Yockelson