Cheddar Scallion Goat’s Milk Biscuits

CheddarScallionBiscuit2_blog

Of the many comfort foods, biscuits seem to hold a very special position in the foodie ecosphere. You rarely hear about a restaurant’s mac and cheese or grilled cheese, but for some odd reason, you’d hear about their biscuits. Whether it be at Red Lobster or Popeyes, or any place that serves classic southern food, more often than not, you’d hear about their biscuits! Oh! Just the thought of those light and fluffy pieces of buttery heaven makes my mouth water.

Two days ago, I had a biscuit craving and half a carton of goat’s milk left in the fridge. So I decided to use what’s left of my scallions, and the aged cheddar I had on hand to make myself a quick fix. The flavour of the goat’s milk is subtle. I personally prefer it in this recipe as it adds a subtle savouriness to the biscuits, but milk will do juuuust fine. Fresh from the oven biscuits are one of the many easily-attainable joys in life that I’m thankful for. So here you have it, another Nommy Noms recipe:

Cheddar Scallion Goat’s Milk Biscuits

Yields: Around 12 Biscuits

Ingredients

  • 2 C + 1 Tbsp all-purpose flour
  • 2 Tbsp baking powder
  • 1/2 tsp cream of tartar
  • 3 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 C butter (frozen (if using food processor) or chilled (if not using food processor), cubed)
  • 1 C sharp/aged cheddar cheese (shredded)
  • 1/3 C chopped scallions/green onions
  • 1 C full-fat goat’s milk (or full-fat milk)

Garlic Butter Wash Ingredients

  • 2 T butter, melted
  • 1/4 tsp garlic powder

The Fun Part:

  1. Preheat the oven to 450F (230C), and line a baking sheet with parchment paper.
  2. If using a food processor: Cube the butter and place it in the freezer for about 10-15 mins (butter cubes will freeze especially quick if you place it on a small cookie sheet and chuck it in the freezer). Add flour, baking powder, cream of tartar, sugar and salt into the food processor and pulse a few times to mix well. Then, add the frozen butter and pulse a few times until the mixture resembles bread crumbs. Transfer into a mixing bowl.  Non-food-processor method: Combine the flour, baking powder, cream of tartar, sugar and salt in a chilled mixing bowl. Add in chilled, cubed butter and using a pastry blender or 2 knives, cut the butter into the flour mixture until crumbly.
  3. Stir in cheese and scallions, then gradually add in milk while stirring with a fork until the batter reaches a soft, sticky dough consistency and holds together.
  4. Using a large spoon, divide the dough into 12 scoops, and scoop the sticky dough onto the the cookie sheet. Make sure to leave at least 2 inches apart as the biscuits will rise and expand in the oven.
  5. Combine melted butter and garlic powder to make the wash. Brush the biscuits with half of the butter wash, and chuck the biscuits into the oven for 12 mins or until it just begins to brown.
  6. Brush with the rest of the butter mixture, and bake for another 2-3mins until golden brown.
  7. Enjoy while it’s warm!

Notes:

1. These biscuits freeze well! Allow biscuits to cool and store in a freezer bag for up to 3 months. Reheat till warm in an oven or toaster oven when ready to serve.

CheddarScallionBiscuit_blog

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