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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.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Spring Alliums