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Scallion and Cheddar Cathead Biscuits: Difference between revisions
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# Add the butter cubes and toss to coat each one in flour. Working quickly, cut in the butter with a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter ranging from larger than pea-sized chunks to small, almost fully incorporated bits. | # Add the butter cubes and toss to coat each one in flour. Working quickly, cut in the butter with a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter ranging from larger than pea-sized chunks to small, almost fully incorporated bits. | ||
# Add the scallions, cheese, and black pepper, tossing to mix well. | # Add the scallions, cheese, and black pepper, tossing to mix well. | ||
Make a well in the center of the dry ingredients, pour in 1 1/2 cups (340g) of the buttermilk, and gently mix with one hand or a flexible spatula until the mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry during this process, gradually add up to 1/2 cup (113g) more buttermilk. The dough should be moist and slightly sticky. | # Make a well in the center of the dry ingredients, pour in 1 1/2 cups (340g) of the buttermilk, and gently mix with one hand or a flexible spatula until the mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry during this process, gradually add up to 1/2 cup (113g) more buttermilk. The dough should be moist and slightly sticky. | ||
# Finish mixing the dough in the bowl, turning the dough onto itself a few times until it comes together into a cohesive mass. (Work gently but with purpose to avoid overmixing the dough and making tough biscuits.) Gently pat down the dough until it resembles bread dough. Dust the top of the dough lightly with all-purpose flour. | # Finish mixing the dough in the bowl, turning the dough onto itself a few times until it comes together into a cohesive mass. (Work gently but with purpose to avoid overmixing the dough and making tough biscuits.) Gently pat down the dough until it resembles bread dough. Dust the top of the dough lightly with all-purpose flour. | ||
# Using a scone and muffin scoop or a 1/3-cup measuring cup, scoop rounded mounds of dough (about 100g each) onto the prepared baking sheets, arranging them at least 1" apart so that the biscuits have room to expand. With lightly floured hands, gently flatten the biscuits to about 1 1/2" tall. | # Using a scone and muffin scoop or a 1/3-cup measuring cup, scoop rounded mounds of dough (about 100g each) onto the prepared baking sheets, arranging them at least 1" apart so that the biscuits have room to expand. With lightly floured hands, gently flatten the biscuits to about 1 1/2" tall. | ||
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==Source== | ==Source== | ||
[https://www.kingarthurbaking.com/recipes/scallion-and-cheddar-cathead-biscuits-recipe King Arthur Baking] | |||