Scallion and Goat Cheese Drop Biscuits

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
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1.5
cups all-purpose flour
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1/2
cup cornmeal
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2
teaspoons baking powder
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1/2
teaspoon baking soda
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1
teaspoon salt
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4
tablespoons cold butter, cubed, plus more for baking pan and brushing biscuits
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4
ounces soft herbed goat cheese (like Montchevre)
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1/2
cup chopped scallions
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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
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Cheese|Bread|Breakfast|Serves a Crowd|Vegetarian|Spring|Summer|Fall|Winter|Christmas
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over 2 years ago gardeningal
Sounds fantastic! I love the idea of using up what is in the fridge. And oh so easy as well. Thank you! Happy New Year!
almost 4 years ago Regine
Yum I can't wait to make this. The only thing is that I kind of dislike goat cheese so I will replace it with feta cheese. Thanks!
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