May 2, 2010

... Blue Cheese Scallion Drop Biscuits

Supper Club #3... Grilled Pork Tenderloin, Wedge Salads, Cheesy Corn Bake, Blue Cheese Scallion Biscuits, Angel Food Cake with Strawberries and Whipped Cream.  I apologize for the lack of pictures of the other dishes... everything was too good to waste time taking pictures!

When this recipe hit my inbox from Smitten Kitchen, I couldn't wait to make them.  When can I make them?  Who should I make them for?  I want to make them NOW!  And then... Ding!  Supper Club!!

Honestly, she had me at "Blue Cheese" and "Biscuits."  Then when I saw it was a one-bowl recipe and took less than an hour to mix up the dough and bake the biscuits, it was a no brainer.  Now, if you're not a fan of blue cheese, you could use the same amount of grated cheddar - with or without the scallions.  Regardless of your preference, find a time to make these biscuits soon!

With their crunchy exterior and soft, crumbly interior these biscuits were a huge hit at supper club - as were all of the other dishes that we had! - and this recipe will stay within easy reach for a long time.  

Blue Cheese Scallion Drop Biscuits
makes one dozen

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2 inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450 degrees.  Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles course meal.  Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper.  Bake in middle of oven until golden, 16 to 20 minutes.

Taylor's Notes
When you're blending in the butter, just make sure that all the cubes are blended in with the dry ingredients.  The mixture doesn't really get to a 'course meal' consistency throughout, but as long as there aren't any chunks of butter you'll be good to go.

I only used the green tops of the scallions, none of the white-ish tips.  Smitten Kitchen mentioned adding one more scallion (5 total) so I did.  You could add it or not - depending on how much of that flavor you'd like in you biscuits.

I'd recommend lining your baking sheet with parchment paper.  I buttered the first sheet and the biscuits stuck a little.  I sprayed the second sheet with non-stick cooking spray and they stuck a little there, too.  Speaking of the second baking sheet... I did make two batches of the dough.  You could probably just double the recipe, but the dough gets pretty sticky, so I think two separate batches may be easier to handle.  Other than that, no more notes... except don't expect these biscuits to stick around too long after they come out of the oven!


If you should end up with a few biscuits leftover the next morning...

fry an egg, warm up a biscuit and make a tasty breakfast sandwich that will make you want to stash a couple of biscuits even before you put them out the evening before.


Mary Lamb said...

I love reading your blog!

taylor said...

thanks mary! i'm so glad!