I had an ambitious plan to make a homemade vegetable barley soup to go alongside these biscuits, but that was quickly foiled by the weather report and the line at the grocery store. I don't know what happens to otherwise sane people when Mr. Weatherman calls for snow - it's like something snaps in their minds and they suddenly panic that they will be without bread, milk, and eggs. There are other things you could eat, people. But please, I digress. The homemade soup never came to be, and thankfully we have the sort of deli that puts out their own house-made soups and we spooned spicy Maryland crab across our chattering teeth for dinner.
While soup is fine on its own, I find it's the sort of meal that satisfies you for an hour, then after the broth settles and all you're left with are tiny of bits of vegetables and meat in the bottom your belly, you're starving again. Biscuits to the rescue.
Now, I adore a buttery, flaky, salty biscuit as much as the next
For a very small amount of effort, you'll be rewarded tenfold with these biscuits. As they bake, they give off a dizzying aroma of melting cheese and a sort of richness I can't quite out my finger on. Their outsides are a bit crisp, crumbling ever so slightly when you split them open, revealing bits of green and white woven through each bite. I find them quite handsome in a rugged sort of way. But, I'm into that sort of thing.
Feel free to swap out the Gorgonzola for your favorite kind, sharp cheddar would be especially delicious.
Gorgonzola Green Onion Biscuits
Adapted from Smitten Kitchen
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled Gorgonzola or blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt, then work the butter in with your fingertips until mixture looks a bit sandy but with lumps of butter the size of peas. Stir in cheese and onions with a wooden spoon, then add the buttermilk and stir until just combined. (I needed an extra splash of buttermilk for the crumbly bits collecting in the bottom of the bowl.)
Using two spoons, scoop the dough in 12 equal mounds about 2 inches apart onto the baking sheet. Bake until golden brown, about 18-20 minutes.
If you only want to bake a few at a time, scoop the dough, freeze it solid (unbaked), then keep the frozen biscuits in a plastic bag in the freezer. When you're ready to bake, follow the rest of the instructions but add 2 minutes to the baking time.