Monday, March 25, 2013

Smoky Cheddar and Green Onion Biscuits

Happy Monday, lovelies.
I've brought you lovely cheesy carbs for the first day of this week.

I'd ordered a pizza stone from my awesome Pampered Chef neighbor clear back in January after making some naan, and finding out how necessary the stone is.
And then I promptly forgot.
But I ran into that neighbor over the weekend, and we finally exchanged money for stone!

And then, on Sunday, with buttermilk, and cheddar, and green onions floating around in my fridge,
and visions of this recipe floating around in my head,
and hopes and dreams of breaking in my pizza stone,
Husband and I busted out the biscuits.

And I made them heart shaped for you!
 But not because I'm actually that cute.
It's because a heart is literally the only cookie cutter shape I have.
 (Ignore the top right guy.  He's just all the leftover dough mashed together.)

Maybe I should get a new cookie cutter shape.

Cheddar and Green Onion Biscuits
(as adapted from Smitten Kitchen here)
Yields approx. 16-18 biscuits (depending on cutter size!  Your yield could be smaller)

1 3/4 c. all purpose flour
1/2 c. whole wheat flour
2 tsp. sugar
1 Tbs. baking powder
3/4 tsp. salt
3/4 tsp. baking soda
1/2 tsp. smoked paprika*
9 Tbs. chilled butter, cut into chunks
3/4 c. buttermilk
2 green onions, chopped
1 c. shredded cheddar cheese (or whatever looks right to you!)

Preheat oven to 400 F.

Mix together flours, sugar, baking powder, salt, baking soda, and paprika in large bowl.  Add butter, and using fingers (or a pastry blender if you're fancy), incorporate butter into dry mix.  You're done incorporating when the mixture looks a bit like coarse meal.

Add buttermilk, and stir together until it turns into a rough dough.  Add chopped green onion and the cheddar, and use your hands to mix everything together well.

Transfer the dough onto a nice floured surface, and pat it out until you have an approximately even  1/2 or 3/4 inch tall dough.  Cut out your biscuits with whatever shape your heart desires.  Even a nice tall glass would work!  Be sure to push your cutter straight down for nice flaky edges.
(Alternately, you can just grab 1/4 c. size fistfuls of dough and shape them into rough circles, for drop biscuits that look like that odd guy out up there.)

Transfer biscuits to your pizza stone (I greased mine, since it's brand new and can still stick!), or to a parchment-lined or greased baking sheet.  Give them some space to grow!  Bake until golden brown on the tops, about 12-15 minutes.  And enjoy!  While they're still warm and the cheese is still gooey, preferably!

*P.S. A note on the paprika.  Smoky paprika is changing my life!  It's incredibly delicious and fragrant.  And it's absolutely worth a new spice purchase.  However, if you aren't willing to buy it, regular paprika is great, or just completely omit it.

Look at those layers!

This recipe made a lot more than we expected!  We put about 9 or so cut biscuits into a ziploc and they're in the freezer, just waiting to be baked.  Yum.  Bake them up according to the same instructions above.  You can put them in the oven still frozen; just give them a few extra minutes of baking time.

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