Kelly Rossiter
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I had a lot of buttermilk left over from making my biscuits last week and I didn't want to waste it. My dad used to love to drink buttermilk, but it's not for me, so baking something would be my solution. I also had a big hunk of some fabulous local cheddar cheese left over from the birthday party that I threw for my husband. Suddenly, I was back to thinking about biscuits.
I guess I could have made some moist cake with the buttermilk, but I don't really have a sweet tooth. In addition to that, I didn't have any bread on hand because I'm working on my bread challenge and trying to cut back on the amount I buy. When it's mid-morning and lunch time is coming up, quick bread or biscuits are the only answer.
Unlike the biscuits from last week, these don't need kneading or rolling, they are drop biscuits. The recipe called for green onions in them, and I omitted them because I thought the two biscuits would be too much alike. I shouldn't have worried because these had an entirely different taste. The first day I served them with scrambled eggs and the next day I served them with mushroom soup. They re-heated very nicely in my toaster oven and kept very well.
Cheddar Buttermilk Biscuits
1 3/4 cups unbleached all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp Cheddar, coarsely grated (2 cups)
3 tbsp finely grated Parmigiano-Reggiano
3 scallions, finely chopped
1 1/3 cups well-shaken buttermilk
- Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
- Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
- Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.
From Gourmet, September, 2004.
Difficulty Level: Easy
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