Asian Lettuce Wraps with Peanut Hoisin Sauce I’ve been making the same Asian style lettuce wrap recipe (or many variations Read more →
June 2016 Recipe of the Month
Cheddar Scape Biscuits
A basic buttermilk biscuit becomes exquisitely aromatic with the additions of scapes and cheddar.
Servings: 6 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Ingredients
- 2 cups Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 4 teaspoons Sugar
- 1/2 cup Unsalted Butter , cold
- 1 Egg , lightly beaten
- 1/2 cup Buttermilk
- 3/4 cup Cheddar Cheese , grated
- 1/4 cup Garlic Scape , minced
Instructions
- Preheat oven to 400˚. Mix dry ingredients together. Cut butter into tablespoons and, with fingers, blend into dry ingredients until mixture resembles cornmeal. Stir in cheese and scapes.
- Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding more buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead briefly.
- Let dough rest for a minute, then roll out to 3/4′ thickness. Cut into 2′ rounds. Place biscuits on baking sheet, 1″ apart.
- Bake at 400 degrees for 15 minutes or until golden brown.
