FAMILY KITCHEN Scallion & Cheddar Cathead Biscuits Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat’s head. These treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheese and just the right amount of pepper. —Cheryl Day, Savannah, GA Prep: 25 min. • Bake: 25 min. Makes: 1 dozen 1¹ ₂ 1¹ ₂ ¹ ₄ 2 1 1 ¹ ₂ 2 1 1¹ ₂ 1
cups (188 grams) all-purpose flour cups (188 grams) cake flour tsp. sugar Tbsp. (26 grams) baking powder tsp. fine sea salt cup (227 grams) cold unsalted butter, cut into ¹ ₂-in. cubes cup (30 grams) chopped scallions cups (227 grams) shredded sharp cheddar cheese tsp. freshly ground pepper to 2 cups (355 to 473 milliliters) buttermilk, room temperature large egg, beaten, room temperature
1. Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment. 2. In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. 3. Make a well in the center, pour in 1¹ ₂ cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to ¹ ₂ cup more buttermilk. The dough should be moist and slightly sticky. 4. Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour. 5. Using a 3-oz. (89ml) ice cream scoop, portion dough 1 in. apart onto prepared baking sheet. Gently flatten biscuits. 6. Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes. 1 BISCUIT 351 cal., 23g fat (13g sat. fat), 76mg chol., 591mg sod., 28g carb. (2g sugars, 1g fiber), 9g pro. 1
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DECEMBER/JANUARY 2022 TASTEOFHOME.COM
Recipe excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021
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