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Scallion and Goat Cheese Drop Biscuits

By alyson mance • March 16, 2012 • 2 Comments

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Author Notes: I once developed a basic biscuit recipe and have been using that as the basis for what I call "remainder biscuits" - basically taking whatever I have left in the fridge and making a biscuit out of it. Sounds simple enough, right? A few leftover scallions, buttermilk and a 4oz package of goat cheese make these biscuits light, fluffy and creamy without the need for lard. If you have leftover parmesan, you can throw in 1/4c. of that as well for extra kick. I like to make them for brunch parties and provide sour cream, lox and capers for makeshift biscuit sandwiches. —alyson mance

Makes 8 large biscuits

1.5 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold butter, cubed, plus more for baking pan and brushing biscuits
4 ounces soft herbed goat cheese (like Montchevre)
1/2 cup chopped scallions
1 cup buttermilk

Preheat oven to 425 degrees. Stick a baking pan or cast iron skillet into the oven to heat it up while you mix your ingredients. If you're using a silpat, don't worry about pre-heating.
Mix dry ingredients. Add butter cubes and cheese and mix until a mealy texture is formed. Mix in scallions.
Make a small well in the middle of the bowl and pour in the buttermilk. Mix until dough is well-blended but sticky. Note: If you don't have a stand mixer and a spoon just isn’t cutting it, get a little dirty - mix everything with your hands until the wet and dry ingredients combine to form a big ball of dough.
Remove your pan from the oven and coat the surface with butter. Using an ice cream scooper or a big spoon, scoop out even portions of dough and drop into the pan. Brush the top of each biscuit with a bit of melted butter. Bake for 15-20, until biscuit tops are golden brown.