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Cheddar cheese biscuits are perfect for St. Patrick’s Day


The recipe makes 16 medium Cheddar Cheese and Scallion Biscuits.

The recipe makes 16 medium Cheddar Cheese and Scallion Biscuits.

Whenever I run into my Irish- American friend Margaret Wachholz, I feel like I’ve just won a ticket to the Emerald Isle. It’s not just her catchy sayings and accent that inspire me; she simply exudes joy whenever I tell her about my attempts to be just a wee bit Irish, especially around St. Patrick’s Day.

When I recently shared a favorite biscuit recipe made with cheddar cheese and scallions, which I thought might be ideal for a St. Patrick’s Day dinner, she exclaimed, “’Tis, indeed, but be sure to add lashings of butter! Irish butter.”

Good thing, because this recipe calls for butter in the batter and for brushing on top of the warm biscuits — perfectly suited to accompany an Irish-themed meal on March 17,

This easy recipe skips mixers, kneading and biscuit cutters in the prep. Just set out a big bowl, grab a wooden spoon and call in the kids. They can measure and stir before you pop the doughy mounds in the oven. When baked, they can brush the lightly browned tops with “lashings” of butter and top with a shamrock-shaped flat parsley leaf as a nod to the “green.”

CHEDDAR CHEESE
AND SCALLION BISCUITS
(Makes 16 medium biscuits)

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon sugar
1 teaspoon salt

1 cup whole milk
1/2 cup plus 2 tablespoons
unsalted melted butter (resources
below)
2 cups shredded mild cheddar
cheese (look for Irish cheddar for
St. Patrick’s Day)
2 teaspoons scallions, chopped
1 tablespoon parsley, chopped
16 whole leaves from flat leaf
parsley, for garnish (optional)

To prepare oven and baking pan: Heat oven to 450 F. Line a baking sheet with parchment paper.

To prepare dough: In a large mixing bowl, let your kids measure and combine flour, baking powder, garlic powder, sugar and salt. Stir with a big spoon. Add milk and 1/2 cup of the melted butter, and combine lightly until flour is mixed in. (Do not overstir!) It will be sticky. Fold in the cheese, scallions and chopped parsley.

To bake: Use an ice-cream scoop or large spoon to drop equal-size mounds on the baking sheet. Bake 12-14 minutes, until lightly browned.

To serve: Remove from oven. Brush each biscuit with remaining 2 tablespoons melted butter and press a parsley leaf shaped like a shamrock on top.

Resources: Kerrygold brand pure Irish butter is widely available. Kerrygoldusa.com.

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Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”

©2019 Donna Erickson King Features Synd.

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