cheddar-scallion drop biscuits

My boyfriend and I had the best evening last week. I came home from work, made dinner and chocolate pudding before he got home from work, and we had a relaxed meal on the sofa while watching the new Parks and Recreation. Wanna know what we had for dinner?

These biscuits. That’s all.

In the mood for comfort food after a stressful work day, I intended to make risotto. And then chocolate pudding happened, and the baking urge kept me going through these biscuits, and pretty soon we were snacking on the biscuits and deciding what to do for dinner when we made a startling discovery. We were no longer hungry, as we had eaten an entire batch of cheddar-scallion biscuits.

And you know what? It was awesome. We didn’t feel guilty or worry about finding a way to burn off all that butter and cheese. We giggled, split the last one, and had chilled chocolate pudding for dessert. Adulthood is marvelous that way: You can make a batch of biscuits for dinner and have nothing else. And then you get chocolate.

Or you can, you know, be a grownup about it and have these biscuits alongside tomato soup (instead of the usual grilled cheese), with some sort of vegetable stew, or on the Sunday dinner table. But if you make them and quickly lose the will to make anything else ever again, I won’t judge. Or tell.

Cheddar-Scallion Drop Biscuits
Adapted from Three Many Cooks
Makes 10 biscuits

You will need:
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking  soda
3/4 tsp. salt
1 c. grated sharp cheddar cheese
1/4 c. thinly sliced scallions
1 stick unsalted butter, frozen
1 c. cold buttermilk

Preheat oven to 450, and either grease a cookie sheet or line it with parchment paper.

Combine dry ingredients in a medium-sized bowl.

Using the large holes in a box grater, grate the butter directly into the dry mixture. Using the tips of your fingers, work the butter into the dry mixture until it resembles peas, but don’t work it too long. (Don’t worry. It will be fine. It’s not scary, like pie dough.) Add cheddar and scallions, and toss with a fork. Add buttermilk, and stir with a fork until combined, but do not overmix. (Calm down. You didn’t overmix. Don’t worry about the small bits of flour. When the butter melts in the oven, it will all be okay.)

Using your hands, take a palmful of dough and loosely form it into a round. Drop onto the cookie sheet. Repeat until you have 10 biscuits, and bake about 15 minutes or until golden brown. Remove from pan and eat immediately.


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