Ingredients
-
2 1/4
-
2 1/2
-
2
-
3/4
-
1
-
6
-
1 1/2
-
4
-
1
-
-
-
-
-
-
Directions
Blue Cheese Scallion Drop Biscuits, From smittenkitchen com We haven’t tried these yet, but I’m putting them here for safekeeping You can use cheddar if you don’t like blue cheese Update: We made these tonight They were very salty Next time, we’ll use 1/4 t salt instead of a full teaspoon We may eliminate it altogether , From smittenkitchen com We haven’t tried these yet, but I’m putting them here for safekeeping You can use cheddar if you don’t like blue cheese Update: We made these tonight They were very salty Next time, we’ll use 1/4 t salt instead of a full teaspoon We may eliminate it altogether
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Steps
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1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Whisk Together Flour, Baking Powder, Sugar, Baking Soda, and Salt in a Bowl. |
|
3
Done
|
Blend in Butter With Your Fingertips Until Mixture Resembles Coarse Meal. |
|
4
Done
|
Stir in Blue Cheese and Scallions. |
|
5
Done
|
Add Buttermilk and Stir Until Just Combined. |
|
6
Done
|
Drop Dough in 12 Equal Mounds About 2 Inches Apart Onto a Buttered Large Baking Sheet, or One Lined With Parchment Paper. |
|
7
Done
|
Bake in Middle of Oven Until Golden, 16 to 20 Minutes. |
|
8
Done
|
Do Ahead: Biscuits Are Always Best the Day They Are Baked. However, If You Wish to Get a Lead on Them, You Can Make Them, Drop Them Onto Your Baking Sheet, Freeze Them Until They Are Firm, and Place Them in a Freezer Bag or Container Until Youre Ready to Bake Them. They Can Be Baked While Still Frozen (straight from the Freezer), Youll Just Want to Add a Few Minutes to the Baking Time. |
