07 December 2012

Cornmeal, Scallion, and Smoked Gouda Drop Biscuits




It's soup and stew season and that means there are never enough inventive ways to make a biscuit, roll, loaf of bread, or dumpling that will put the topper on whatever soup or stew is making it to your dinner table!

The other evening, I made Susan's Black Bean and Pumpkin Soup ... and oh my, it was good! See the link above and explore her site at Beyond My Kitchen Window for a treat. Read on to see the incredible biscuits that went with that gorgeous soup!


These are quick and easy biscuits that have crispy bottoms, crunchy tops and are loaded with a smokey cheesy oniony garlicky  flavour ... so easy. Drop biscuits are much less messy to make than their 'rolled and cut' cousins.  Try them! Do!


Cornmeal, Scallion, and Smoked Gouda Drop Biscuits

 
Makes 9 big or 12 medium biscuits

Ingredients:

 
1 ½ all purpose flour
½ c. medium grind yellow cornmeal
3 tsp. baking powder
½ tsp. garlic powder
1 tsp. kosher salt
1 stick (1/2 c.) butter
1 c. grated smoked Gouda cheese
2 scallions, finely chopped
1 c. whole milk
Pam olive oil spray for spritzing
Paprika for sprinkling

 
Making the Biscuits:


  1. Pre-heat the oven to 450° F.
  2. Mix the flour, cornmeal, salt, garlic powder, and baking powder in a bowl.
  3. Cut the cold butter into the dry ingredients until the mix is crumbly.
  4. Grate the cheese and chop the scallions.
  5. Add them to the dry mix and toss to coat and break up the cheese.
  6. Add the milk and mix just until the batter is barely formed.
  7. Spoon 9 big gobs of biscuit dough onto an ungreased cookie sheet, leaving about an inch between each biscuit.
  8. Sprinkle on the paprika and spritz with olive oil spray or brush with olive oil.
  9. Pop the pan into the hot oven and bake for 10 to 12 minutes. The biscuits should be golden brown and have a bit of give when you press the tops.
  10. Remove from the cookie sheet right a way and serve piping hot.

Note: The secret to excellent biscuits is a hot oven and a sparing hand when mixing … don’t over mix the dough. It’s okay to have a bit of a raggedy look to the dough – the butter and the cheese will incorporate any dry exposed flour. The olive oil will do its work too.
 
Really. Okay, Max?
 
 
 
 

 

This seems a perfect addition to the breadbasket that Heather has organized for the past year over at girlichef . Stop in to see what other holiday-themed or wintertime breads have been added to December's breadbasket!

6 comments:

  1. Mmmm....looooove Gouda! These sound fanatastic. Now all I need is my bowl of soup ;).

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  2. What a unique combo of flavors. Plus, like Heather, I looooooove gouda, especially smoked! Can't wait to try this.

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  3. I am sooooo making these! I'll bet they taste amazing!

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  4. I'm glad you enjoyed the soup. Next time I make it I will make these biscuits to go with. You always pair things up so nicely.

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  5. YUM! These look amazing. I have never tried smoked gouda . . . or seen it here. I guess I need to hunt for it so I can give these a try.

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  6. thanks for sharing.

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