BREAK OUT THE IMMERSION BLENDERS (don't have one? may I suggest you remedy that.), PULL OUT THE POTS, GRAB THAT 4 POUND BAG OF RED POTATOES, AND CRACK OPEN THE BAREFOOT CONTESSA COOKBOOK (page 77 to be exact, or if you want to make it like I do see modified). IT'S (ALMOST) FALL, A CHILL IS IN THE AIR, AND IT'S TIME FOR SOUP.
BAREFOOT CONTESSA + SMITTEN KITCHEN = ONE HAPPY MAMA
Blue Cheese or Cheddar Scallion Drop Biscuits
from Smitten Kitchen
Ingredients:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoons baking soda
1 teaspoon salt
6 Tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese or coarsely grated Cheddar
4 scallions, finely chopped
1 cup well-shake buttermilk (or you can make your own by adding 1 Tablespoon lemon juice or vinegar to 1 cup of milk. Allow to sit for 10 minutes or until it begins to curdle.)
Preheat oven to 450 degrees. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl. Then blend in butter with your fingertips until mixture resembles course meal. Stir in blue or Cheddar cheese and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a large buttered baking sheet, or one lined with parchment (I recommend parchment, as cheese oozed out in the most delightful way). Bake in middle of oven until golden, 16-20 minutes.
Perfection.
The kids and I test tasted one (and a half) biscuits as they cooled. It was hard to limit ourselves to just one (and a half).
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