Friday, January 16, 2009
Have I mentioned that the Kitchen Genius is competitive?
It doesn’t matter whether it is Scrabble, Poker, golf, baseball, or cooking – that man likes to win. It drove him a bit crazy that I’ve been baking so much because pantry cleaner is his role in our house.
After my pumpkin spree, his fingers were itching to play in the kitchen. Last Sunday, I spent the day writing a story about the fabulous photographers in the Cape Cod Viewfinders Club. I took a break in the afternoon to put a pot of ham and bean soup on the stove.
Before I even had a chance to think about what to serve with it, KG was out in the kitchen whipping up a batch of cheddar and scallion biscuits. They were absolutely awesome. I was too distracted by the story I was writing to take photos that night at dinner, but the next day I made myself some little biscuit sandwiches for lunch.
I split the biscuits and grilled them and then added a scrambled egg topped with a slice of cheddar cheese. Pure yum!
Cheddar and Scallion Biscuits
Makes 8 - 10
2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup Butter flavored Crisco
1/4 cup butter
2/3 cup milk
1/2 cup grated cheddar cheese
1/4 cup chopped scallions
In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening and butter till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just until dough clings together. Fold in cheese and scallions.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Pat dough to 1/2 inch thickness. Cut with a biscuit cutter and place biscuits on baking sheet. Bake at 425 degrees for 10 to 12 minutes until golden.
For a printable recipe click here