Thursday, April 22, 2010
I love serendipitous moments and I had one just today. While catching up on some of my favorite food bloggers, I came across a recipe for Blue Cheese Scallion Drop Biscuits from Smitten Kitchen. At that moment I had leftover scallions and blue cheese sitting in my fridge. It was a simple- I know what we're having with dinner tonight- moment!
I ate two right out of the oven and had to hold back from finishing them off right there. As Austin bit into one he said, "what is this goodness?" Even Charlotte liked them.
There were super simple to make and I can imagine them just as good with a sharp cheddar, white cheddar, or even Parmesan cheese.
Blue Cheese Scallion Biscuits
Adapted from Smitten Kitchen
1 1/4 c flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1/2 tsp salt
4 Tbs cold butter, cut into 1/2 inch cubes
3/4 c blue cheese
3 scallions, finely chopped
1/2 c buttermilk (or, 1/2 c milk and 1 1/2 tsp vinegar or lemon juice, let it 10 min to curdle)
1. Preheat oven to 450.
2. Combine flour, baking powder, sugar, baking soda, and salt. Blend in butter with your hands until the mixture is a fine crumble. Stir in blue cheese and scallions and add the buttermilk. Stir until dough is just combined.
3. Drop 6 equal mounds on a cookie sheet lined with parchment. Bake for 15-20 minutes.
Note: Biscuit mix can be prepared ahead of time and dough drops can be frozen on a baking sheet and then put in a freezer bag for usage at a later time. Simply add additional time to the baking time and put the frozen biscuits in the oven.