Sunday, September 23, 2012
Scallion and Cheddar Drop Biscuits
I think it is good and important to critique structures and institutions that make up our everyday lives. Whether it is interrogating patriarchy, kyriarchy, capitalism, U.S. imperialism, colonialism - I am all for reimagining a more just and equal world. But I have my limits. And I draw the line at bread. I fully support the hegemony of bread. I feel like bread has been receiving a bad rap. I'm supposed to be all like, "Oh I feel so much better after not eating bread." Bread is a "sometimes" food. No. I am a fervent believer in the amazingness of bread and other, great bread-like products. So there! Here are some scallion and cheddar biscuits to celebrate.
2 cups all-purpose flour
2 teaspoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, cut into tiny pieces
3 scallions, chopped
2 cups coarsely grated cheddar cheese
1 cup half and half
Heat oven to 450. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, paprika, and garlic powder. Add the pieces of butter and using your fingers work the butter with the flour mixture until it resembles coarse crumble. Stir in the chopped scallions and cheddar cheese. Then stir in half and half. Drop the batter onto a Silpat-lined baking sheet in large spoon-fuls. Bake for about 15-20 minutes, until they have a golden brown color.