Dining Favorites: Cheddar Scallion Biscuit Recipe
The snow is flying, skiers everywhere are getting excited, and the Craftsbury Outdoor Center has opened for the 2019-20 winter season. This year we received a big snowstorm on Monday, November 11th, which meant that our groomers were out rolling the trails on Tuesday, with the official cross-country skiing opening on November 15th. The dining hall, lodging, and the Activity Center are open for normal winter hours, while the Activity Center cafe is serving food on weekends. It’s a great time to come visit!
As we wait expectantly to sample all of the fantastic soups and salads, grilled meats and toasted desserts that the kitchen staff will be creating this winter, we bring you a recipe for one of everyone’s all-time favorite sides: the Cheddar Scallion Biscuit.
The dining hall regularly makes batches of 8 to 16 dozen of these biscuits; we’ve scaled this recipe down to a batch size more accessible to the home cook and tested it out, to rave reviews. Start with one batch, which will make 16-20 biscuits, and see if they last the day!
Cheddar Scallion Biscuits
Makes 16 large, or 20+ smaller biscuits
Ingredients
Flour 3 ½ C
Baking powder 1 T 1 t
Baking soda 1 ½ t
Salt 1 ½ t
Butter 10 T
Grated cheddar 1 lb
Diced scallions 5
Buttermilk 1 ½ C + a few extra tablespoons
Directions: Whisk dry ingredients together in bowl. Cut in butter. Mix in grated cheese and diced scallions. 1 lb of cheese converts to approximately 7 cups grated and loosely-packed; it will look like a lot of cheese, but we recommend that you add it all, for the most delectably cheesy biscuits.
Add 1 ½ C buttermilk to the bowl. Mix until combined. Drizzle in a few extra tablespoons of buttermilk if needed to bring everything together into rough but generally cohesive mass. Scoop palm size balls onto parchment paper or greased baking sheet.
Bake at 375F for 18-22 minutes, until lightly browned across the top. Rotate pans partway through the bake time for the most consistent toasting.
