If the dough still looks too dry during this process, add up to ½ cup (118 ml) more buttermilk. Make a well in the center of the dry ingredients, pour in 1½ cups (355 ml) of the buttermilk, and gently mix with one hand or a rubber spatula until the mixture is crumbly but starting to come together into a shaggy mass. Add the scallions, cheese, and black pepper, tossing to mix well. You should have various-sized pieces of butter ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks, with some larger bits as well.
Working quickly, cut in the butter with a pastry blender, or pinch it with your fingertips, smearing it into the flour. In a large mixing bowl, combine both flours, the sugar, baking powder, and salt and whisk until completely blended. Position a rack in the middle of the oven and preheat the oven to 375☏ (190☌). ½ pound (2 sticks/227 g) cold unsalted butter, cut into ½-inch (1.5 cm) cubesĢ cups (8 ounces/227 g) grated sharp cheddar cheeseġ egg, beaten with a pinch of fine sea salt, for egg washģ-ounce (89 ml) ice cream scoop Instructions Copyright © 2021.ġ½ cups (188 g) unbleached all-purpose flourġ½ cups (188 g) cake flour (not self-rising)Ģ tablespoons (26 g) baking powder, preferably aluminum-free They are quick to fix and simple to make-you don’t even have to roll out the dough.Įxcerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). They are crisp and golden on the outside, soft and pillowy inside, and filled with scallions and cheddar cheese and just the right amount of black pepper. This one is so called because the extra-large drop biscuits are as big as a cat’s head. Southerners are known to give their recipes colorful names.
0 kommentar(er)
