Tomato Scallion Shortcakes with Whipped Goat Cheese

 

2 cups plus 2 tablespoons all-purpose flour, plus more for dusting

2 tablespoons baking powder

¾ teaspoon salt

5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces

1 green onion, thinly sliced

1 cup whole milk

Freshly ground black pepper, to taste

 

1 tablespoon olive oil

1½ tablespoons red wine vinegar

⅛ teaspoon salt

Pinch of sugar

Freshly ground black pepper, to taste

½ pound (about 1½ cups) cherry or grape tomatoes

 

3-4 tablespoons heavy cream

4 ounces goat cheese, softened

Greens from 2 green onions, thinly sliced

 

Heat oven to 425º. Line a baking sheet with parchment or a nonstick baking mat and set aside. Whisk together the flour, baking powder, salt, and pepper in a large bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula or wooden spoon, stir in the scallions and milk until evenly moistened.  Pat the dough into a ¾ to 1-inch thick circle and use a 3-inch cutter to cut rounds, reforming the scraps as needed. Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, or until golden brown, rotating halfway through baking.  While the biscuits are baking, prepare the tomatoes. Whisk together the olive oil, vinegar, salt, sugar and pepper in a medium bowl. Quarter the tomatoes lengthwise, place into the bowl and toss gently to coat. In another bowl, whip the cream with an electric mixer until soft peaks form. Add the goat cheese and continue beating until the topping is light and fluffy.  To serve the shortcakes, split each biscuit in half and top with a generous amount of the tomato salad. Add a dollop of the whipped goat cheese and sprinkle with scallions. Serve immediately.