Last week, I conquered my first 3MC recipe. Drop Biscuits with Cheddar and Scallions. They were every bit as good as you'd think they'd be. So good, in fact, that Spencer wouldn't let me take them to the office to get rid of them. I was traveling, and he wanted them all to himself. You'll want them all to yourself, too.
Cheddar & Scallion Drop Biscuits
Makes 12 { 3MC says 10, but I easily got 12 }
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powdered
- 1/4 teaspoon baking soda
- 3/4 teaspoons salt
- 1 cup freshly grated extra-sharp cheddar cheese { pre-packaged shredded cheese will work, but it won't incorporate as well }
- 1/4 cup thinly sliced scallion greens
- 1 stick unsalted butter, frozen solid
- 1 cup + a few teaspoons cold buttermilk
- Medium mixing bowl
- Fork
- Box grater
- Preheat oven to 450*. Adjust rack to lower-middle position.
- Using a fork, mix first four ingredients in a medium bowl.
- Coarsely grate frozen butter into bowl using a box grater.
- Working quickly, rub mixture with fingertips to blend. { You don't want the heat from your hands to melt the butter, just to blend the butter in with the flour mixture. }
- Add cheddar and scallions and toss to coat.
- Mix buttermilk into dry ingredients using a fork until everything just comes together.
 |
| { Basically, just move the dry ingredients over the buttermilk so that they can absorb it. } |
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| { Not quite there... I had to add a little more buttermilk. } |
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| { Perfect. It's already starting to form little biscuit clumps. Any more liquid and they'd be too sticky. } |
- Drop dough into 12 rough rounds on a Silpat-lined or greased cookie sheet.
- Bake for 15-18 minutes or until golden brown.
Then sit back, relax and enjoy the cheesy goodness!
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