I clipped this from Gourmet magazine a few years ago and they are very tasty biscuits. What I like about them is that there is no kneading. I have never gotten the knack of kneading for a good biscuit. The dough is either too sticky or they turn out like rocks. How I envy those who can make a nice fluffy biscuit. Unfortunately, I resort to Pillsbury or our local bakery when I want those nice fluffy, airy biscuits.
These however, I can handle! Mix 'em up, drop 'em and bake 'em. They are quite tasty, especially served with a hearty soup or stew. One other note is that I have tried these with the shredded cheddar you buy in the package and with a good cheddar that I grated myself. Do yourself a favor and work those arm muscles. There is no denying the better flavor you achieve with a good sharp cheddar. I prefer the Cabot Sharp Cheddar, but you can use your favorite.
If anyone has any tips for me in getting my dough right for biscuits that you think I can handle (LOL) or tips on what I may be doing wrong, suggestions are welcome!
Cheddar Scallion Drop Biscuits
Active Time:15 min Start to Finish:35 min
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1- 1/2 cups) 3 scallions, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.