Comments on: Recipe: Cheddar-Scallion Drop Biscuits

By: Peter

Peter — Sat, 16 Aug 2008 22:04:46 +0000

Update — Parmesan/Rosemary is a very good idea indeed. Thanks again for this recipe! mmmmmm, biscuits!

By: Peter

Peter — Mon, 11 Aug 2008 18:06:04 +0000

Just made ‘em. I liked the flavor, but the cheese was a little subdued — I may try them again and use 4 oz cheese and 6 oz butter (not counting the stuff brushed on at the end) — it ocurs to me that I usually eat biscuits as a snack or for breakfast. If I was serving these alongside another dish, the subtler taste miht be a lot better.

Thanks for the “hot butter into cold buttermilk” trick — very cool, and fun to watch! I have also been using a food processor tow mix the dry ingrediants and cut the butter and cheese down to crumb consistancy. This is easier and less to clean up, though.

By: Peter

Peter — Thu, 07 Aug 2008 14:08:21 +0000

I usually use pretty strong (and good) cheese, since I live a few blocks from Farmstead, a really amazing cheese monger in Providence, RI. I like the “sock in the mouth with a biscuit full of cheddar” feeling, but your recipe might provide that with less cost and fat (although, yes, “Mmmm,fat.” indeed).

Haha, rosemary-Parmesan! Brilliant! Currently, I am doing sage (and usually basil) and cheddar as well as dill and Emmentaler. Now I will need to try this… Hmmm, a long weekend… biscuit makin’….

I tried ham and Gorgonzola once, but it worked out to be a little salty. Also, it wasn’t a big hit with the vegetarians I know, and I got a little tire of shouting “no! not *those* biscuits!” What herb would go well with Gorgonzola? Just the cheese would be a little flat, I think.

By: Tracy

Tracy — Wed, 06 Aug 2008 19:23:03 +0000

Hi Peter! I HIGHLY recommend these biscuits; they are fun and easy and delicious. As always, I vote for using less of a stronger cheese over more of a weaker one, which used to get me in trouble when I ran cheese department customer service (“Ew, don’t buy low-fat cheese. Buy something you can’t or don’t need to eat a lot of, you’ll get less fat and be happier.”) The other variation I’ve tried for this recipe is rosemary-Parmesan, and I think it uses even less cheese because a good Parmesan is assertive enough that you don’t need to use very much. I suspect putting butter on at the very end of the recipe is another good way to get maximum flavor out of slightly less fat. Mmmm, fat.

By: Peter

Peter — Wed, 06 Aug 2008 12:31:18 +0000

I may try this — I have a cheesy biscuit recipe I heavily modified from a sweet muffin recipe out of a magazine. Yours has a lot less cheese in it, which would make them cheaper to make (and moderately better for the eater — my recipe is basically cheese and butter held together with a thin veneer of flour; tasty, yes, but also — um — a little *much*). I hadn’t thought of putting foliage in a biscuit, either, and it sounds so good I can’t imagine why I haven’t….