Looking for a great recipe for your holiday table….? Who isn’t right now!? Hahha! I can’t believe Thanksgiving is next week with the rest of the holidays hot on it’s tail. This fast & fabulous recipe is one that I turn to time and again when looking for something quick, easy and SUPER delicious. A huge bonus that my girls love to make these too, which gives us a chance to steal some time together during the insanity of the season.
This recipe is also one that covers a lot of bases!! Number one is that it’s made with mostly pantry ingredients… It can also be easily modified to include whatever you have on hand. For example, add some bacon…. or make it more on the sweet than savory side by adding some dried fruit or nuts… It’s also perfect for last minutes guests, as it can be whipped up in less time than it takes to pre-heat your oven…and you don’t even have to grease your baking sheet with all that yummy butter chopped up in the dough! Gotta love that!! 😉 Another bonus – you can bring these as a show stealing side at your next holiday party since they reheat well to boot!!
Scones!! If you feel like getting a bit fancy…you can even make these as scones. Instead of dropping the dough onto a pan… shape it into a disc with floured hands and then wrap it in plastic and chill it for 30 mins in the fridge. Cut into wedges before baking for about 15 mins (continue with recipe as instructed).
The final bonus – it pairs well with just about any wine from a bright bubbly that compliments the salty cheese to a medium bodied red that will play off the piquancy of the scallions…to really just about anything in between. When serving the biscuits at brunch, which is an essential Christmas morning staple in our house, a mimosa is the perfect pairing!!!
With the incredible mayhem that’s about to enter our paths, we all need a hack in our pocket to make life a bit easier! Here’s to hoping this recipe will provide a little relief in your crazy busy life they way it does in mine…. 🙂
Cheesy Cheddar Scallion Biscuits
2 1/4 cups Flour (GF such as King Arthur Flour, or Cup-for-Cup if lactose is of no concern)
2 1/2 tsp Baking Powder
3/4 tsp Kosher Salt
8 Tbs Butter, cut into pieces
1 cup Shredded Sharp Cheddar
1/4 cup Grated Parmesan Cheese
1/3 cup Scallions, chopped
1 cup Coconut Milk (refrigerated, unsweetened coconut milk – not canned)
optional – 1 egg, scrambled (for egg wash)
Preheat oven to 425. Whisk together dry ingredients: Flour, Baking Powder and Salt. Using a pastry blender or two knives, cut Butter into dry ingredients. Cut in butter to the flour mixture until large crumbs are about the size of a pea and the rest look like fine breadcrumbs. (This will ensure flaky biscuits instead of fluffy which is good for plain biscuits, but with the cheddar and scallions in this recipe, a flaky texture is best). Add in Cheddar, Parmesan & Scallions. Try to do this as quickly as possible to ensure the butter stays super cold.
Add milk in one pouring, and mix with a spatula until dry ingredients are just moistened. Do not over mix. Using two large soup spoons, form golf ball sized scoops of batter – then drop onto un-greased cookie sheets. Bake until the bottoms get nice and crispy brown, about 10-12 mins. Serve hot with softened butter (cultured if you want to go the extra mile).
If making ahead, reheat in a 350 degree oven for about 5 mins…maybe with an extra slather of butter on top for good measure! ;-))
*** If you want to get fancy – brush the biscuits with some whisked egg before baking.
This will make them pretty and shiny when they come out of the oven ***
If serving with brunch, pair with a mimosa…or two 😉 If serving with any other meal, these cheesy bites of yumminess will pair perfectly with whichever wine you are pouring! Cheers!