Scallion & Cheddar Cathead Biscuits

Scallion & Cheddar Cathead B iscuits

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 cups (188 grams) all-purpose flour 1¹ ₂ cups (188 grams) cake flour ¹ ₄ tsp. sugar 2 Tbsp. (26 grams) baking powder 1 tsp. fine sea salt 1 cup (227 grams) cold unsalted butter, cut into ¹ ₂-in. cubes ¹ ₂ cup (30 grams) chopped scallions 2 cups (227 grams) shredded sharp cheddar cheese 1 tsp. freshly ground pepper 1¹ ₂ to 2 cups (355 to 473 milliliters) buttermilk, room temperature 1 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.

Recipe excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021

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