Blue Cheese Scallion Drop Biscuits

Materials

• 2-1/4 c. all-purpose flour
• 2-1/2 tsp. baking powder
• 2 tsp. sugar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 6 T. (3/4 stick or 3 oz.) cold unsalted butter, cut into 1/2" cubes
• 1-1/2 c. crumbled blue cheese
• 4-8 scallions, finely chopped
• 1 c. well-shaken buttermilk*

*make your own using 1 T. vinegar or lemon juice in 1 c. milk, allowed to set 10+ minutes)

Methods

1. Preheat oven to 450F.
2. Make buttermilk, if required*.
3. Whisk together four, baking powder, sugar, baking soda, and salt in a bowl.
4. Blend in butter with your fingertips until mixture resembles a coarse meal.
5. Stir in blue cheese and scallions.
6. Add buttermilk, and stir in until just combined (will be sticky still).
7. Drop dough into 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper.
8. Bake in middle of oven until golden brown, 16 to 20 minutes.

Make-ahead option

Biscuits are always best the day they are baked. However, you can freeze them ahead by dropping them onto a baking dish, freezing until they are firm, and placing them into a freezer bag or container until ready to bake. Bake right from frozen, but add a few minutes to the baking time.

Notes

Had these for breakfast before Dave's somerville open studios. Paired them with scrambled eggs with dill cut from our new herb garden. Lovely. Would also be great with soup and salad for dinner.

Source

smittenkitchen.com, originally from Gourmet magazine