Soup never seems quite right without bread. I’m not a cracker and soup person. I prefer a good crusty bread to go alongside my soup. Something with a crunchy chewy crust that leaves crumbs all over the table.
When I made the saffron chicken veggie soup last week I had all the ingredients on hand and wasn’t about to make a run to the store just for bread. We will be fine with just soup, I thought. And yet as the soup got closer and closer to being finished I came to the sudden panicking realization that I needed bread. It had been a quiet lovely family day and the thought of sprinting out of the house didn’t appeal to me. Neither did the thought of eating the soup alone. In a moment of brilliance (or so it felt at the time) it occurred to me to ask Nathan to whip up some biscuits. He happily obliged.
Biscuits are a husband job at my house. Do you have division of labor in your kitchen? Anything that involves yeast is his realm. The wok is his territory as well. And biscuits. All him. And, until my recent foray in to blueberry pancakes, pancakes were firmly on his to do list. As is french toast. I am sure I am forgetting some things but those are recipes I happily hand over and reap the benefits. He is GOOD at all of them.
So while I am posting this recipe, and I took the pictures, this is truly his.
Thank you Nathan for indulging me and solving our lack of bread crisis last week.
Cheddar Scallion Drop Biscuits (makes 1 doz)
Adapted from the Joy of Cooking
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 to 3/4 tsp salt
6 Tbs cold unsalted butter, cut into pieces
3/4 cup milk
3/4 cup grated sharp cheddar cheese
1/3 cup chopped scallions
Preheat the oven to 450°. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in the cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. Add the cheddar cheese and chives and toss to coat. Add the milk all at once and mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened. Drop about 1/3 cup of the batter in mounds on a parchment lined baking sheet. No need to shape or anything. Bake until the biscuits are golden brown on the top and a deeper golden brown on the bottom, 10-12 minutes. Serve hot. Best eaten the same day.