Old Chatham's Cheddar and Scallion Biscuits
Primo, Rockland, ME
Chef Melissa Kelly and baker Price Kushner of the Old Chatham Sheepherding Co. Inn submitted their recipe for Cheddar and Scallion Biscuits after a member of our editorial staff found it impossible to keep his hands out of the bread basket during their Beard House dinner. To our pleasant surprise, the Inn told us that they based their recipe on James Beard’s Cream Biscuits (Beard on Bread, Knopf, 1973).
- 2 cups all-purpose flour, preferably King Arthur
- 1 teaspoon iodized salt
- 1 tablespoon double-acting baking powder
- 2 teaspoons granulated sugar
- 1/3 cup grated cheddar cheese
- 2 tablespoons chopped fresh herbs
- 1/4 cup chopped scallions
- 3/4 to 1 cup heavy cream
- Melted butter, as needed
Mix all dry ingredients together in a large bowl. Add cheese, scallions, and any herbs you desire. Mix together by hand until well combined. Pour the heavy cream over the dry ingredients, and, with one hand and with fingers spread, mix together. Scrape the sides of the bowl as necessary. Knead briefly in the bowl to form a shaggy mass. Turn out of the bowl onto a well-floured table and knead for about 1 minute. Pat to a thickness of about 1/2 or 3/4 inch, and cut into round or square biscuits. Re-roll any scraps and cut biscuits from those as well. Prepare a baking sheet by greasing it or lining it with parchment paper. Refrigerate for 1 hour. Preheat the oven to 375ºF. Brush the tops of the biscuits with melted butter. Bake the biscuits for about 20 to 25 minutes until golden brown on top.
12 to 15 biscuits