Food & Wine USA - (12)December 2018

100 DECEMBER 2018

ESSAY

Cheddar-Scallion Biscuits

ACTIVE 10 MIN; TOTAL 25 MIN

MAKES 8 BISCUITS

Scattering grated cheddar cheese

on the parchment paper–lined

baking sheet before placing the

biscuit dough on top results in

crispy, toasty “feet.”

2 cups all-purpose flour

(about 8^1 / 2 oz.), plus more

for dusting

2 tsp. baking powder

3 / 4 tsp. baking soda

3 / 4 tsp. black pepper

1 / 2 tsp. kosher salt

1 / 2 cup cold unsalted butter

(4 oz.), cubed

1 / 2 cup thinly sliced scallions

4 oz. sharp cheddar cheese,

grated (about 1 cup), divided

1 cup buttermilk, divided

1 Tbsp. unsalted butter, melted

1. Preheat oven to 425°F. Line a
   baking sheet with parchment paper.
   Whisk together flour, baking pow-
   der, baking soda, black pepper, and
   salt in a large bowl until combined.
   Using a pastry blender or your fin-
   gers, work cold butter into flour
   mixture until butter is in small, flat-
   tened pieces and mixture is crum-
   bly. Stir in scallions and^1 / 2 cup
   cheese. Add^3 / 4 cup buttermilk, and
   stir just until dough comes together,
   adding up to^1 / 4 cup additional but-
   termilk, 1 tablespoon at a time, if
   necessary. (Dough should be nei-
   ther sticky nor crumbly.)


2. Transfer dough to a lightly
   floured surface, and knead 3 to 4
   times just to bring dough together.

Pat dough into an 8- x 6-inch rect-

angle; fold 1 short side a third of the

way over toward center. Fold oppo-

site short side over folded end

(business letter fold). Rotate dough

clockwise 90 degrees; pat out

dough into a 8- x 6-inch rectangle,

and repeat folding procedure. Pat

dough out into an 8- x 6-inch rect-

angle (^3 / 4 to 1 inch thick); cut dough

into 8 rectangular biscuits.

3. Sprinkle remaining^1 / 2 cup cheese
   into 8 mounds about 3 inches apart
   on prepared baking sheet, scatter-
   ing cheese just a bit so some cheese
   will stick out from under biscuits.
   Place each biscuit rectangle on a
   mound of cheese on baking sheet.
   Brush tops with melted butter. Bake
   biscuits in preheated oven until
   golden brown, about 15 minutes.

PHOTOGRAPHY: GREG DUPREE; FOOD STYLING: TORIE COX; PROP STYLING: HEATHER CHADDUCK HILLEGAS