If you follow me, you should know that I'm an inconsistent blogger, at best. You can either embrace it or not - your choice. I just won't do any better and I know that.
However, when I DO post, you'll get something yummy!
We don't go out to eat often...and this recipe is one reason why. When I serve it with clam chowder, there's really no reason to go out to a Red Lobster!
I can't remember where I found this recipe, but if I do, I will give credit where credit is due. Let's be honest - it's probably Cook's Illustrated. :-D
Cheddar & Scallion Drop Biscuits
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 cup shredded cheddar
1/4 cup thinly sliced scallions
1 cup cold buttermilk (like, measure it and put it back in the fridge 'til you need it, cold)
8 Tbsp butter, melted and cooled slightly (about 5 minutes)
2 Tbsp butter, melted (optional)
Heat oven to 475F and put oven rack in the middle position. Whisk flour, baking powder, baking soda, sugar, salt, cheese, and scallions in a large bowl. Combine buttermilk and the 8 Tbsp butter in medium bowl, stirring until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measuring cup, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing about 1 1/2" apart. Bake until tops are golden brown and crisp, 12-15 minutes. Brush biscuit tops with remaining 2 Tbsp melted butter (sometimes I even sprinkle a little garlic powder into the butter!) if desired. Transfer to wire rack and cool 5 minutes.
