Homemade biscuits just scream 'comfort food', do they not? And who doesn't need little comforting on a bonechilling day like today.
Soup is on the menu at our house this evening, and these Cheddar Scallion "Scones" are the perfect go-with. Don't be afraid of the term 'scones'. Lean in close.....I'm going to tell you a secret.
(I'm whispering.) These "scones" are really just triangular shaped biscuits. Another secret: I am lazy and don't like to take the time to roll out dough and cut out biscuits with cookie cutters. Furthermore, I can't stand the mess created by rolling out dough on my counters! I'm picky like that. Messes really aggravate me.
Any hooo, I absolutely adore this recipe and I think the scone shape adds to their charm. They're light and savory and are purely HEAVEN when dunked in a big bowl of soup! Plus (and you knew this was coming), two of the key ingredients (the sharp Cheddar and the scallions) are on sale this week! Another bonus: if there are any leftover scones (small chance), bundle them up and stick 'em in the freezer for a rainy day. Pop them in a 375 degree oven straight from the freezer; they'll taste like you made them that same day.
CHEDDAR SCALLION SCONES
2 1/4 c. all-purpose flour
2 1/2 t. baking powder
2 t. sugar
3/4 t. baking soda
1 t. salt
6 T. cold butter, cut into small cubes
6 oz. SALE CHEDDAR, coarsely grated ( 1 1/2 c.)
3 SALE SCALLIONS, finely chopped
1 c. well shaken buttermilk
Preheat the oven to 450 and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles a coarse meal. Stir in the Cheddar and the scallions. Add the buttermilk and stir until just combined.
Turn the dough out onto a lightly floured cutting board and divide into two equal balls. Form each ball into a round disc, about an inch thick. Using a sharp knife, cut each disc into six wedges, and transfer them to the baking sheet. Bake in the middle of the oven until golden, about 18 minutes.