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Tomato Scallion Shortcakes with Whipped Goat Cheese<\/p>\nTomato Scallion Shortcakes with Whipped Goat Cheese<\/p>\n
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2 cups plus 2 tablespoons all-purpose flour, plus more for dusting<\/p>\n
2 tablespoons baking powder<\/p>\n
\u00be teaspoon salt<\/p>\n
5 tablespoons unsalted butter, chilled and cut into \u00bc-inch pieces<\/p>\n
1 green onion, thinly sliced<\/p>\n
1 cup whole milk<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
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1 tablespoon olive oil<\/p>\n
1\u00bd tablespoons red wine vinegar<\/p>\n
\u215b teaspoon salt<\/p>\n
Pinch of sugar<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
\u00bd pound (about 1\u00bd cups) cherry or grape tomatoes<\/p>\n
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3-4 tablespoons heavy cream<\/p>\n
4 ounces goat cheese, softened<\/p>\n
Greens from 2 green onions, thinly sliced<\/p>\n
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Heat oven to 425\u00ba. 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.\u00a0 Pat the dough into a \u00be 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.\u00a0 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.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato Scallion Shortcakes with Whipped Goat Cheese 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting 2 tablespoons baking powder \u00be teaspoon salt 5 tablespoons unsalted butter, chilled and cut into \u00bc-inch pieces 1 green onion, thinly sliced 1 cup whole milk Freshly ground black pepper, to taste 1 tablespoon olive oil 1\u00bd tablespoons red wine vinegar \u215b teaspoon salt Pinch of sugar Freshly ground black pepper, to taste \u00bd pound (about 1\u00bd cups) cherry or…<\/p>\n