I’ve finally realized an interesting trait to my personality (only took me 47 years to figure this out). I tend to like weird combinations of ingredients. Now, I know I’m not alone in this however it just dawned on me. Sometimes I can be a bit slow.
I was trying to figure out what I wanted to bake today, and I know I wanted something savory. If you’re like me, you like both sweet and savory. Well I feel like I’ve had an overkill of sweets in the last few weeks (shocking that I would say an “overkill of sweets” because y’all know I love me my sweets), so today’s baking experiment was savory for sure.
Anyway, I digress. There’s a fabulous diner/restaurant here in Santa Barbara called Cajun Kitchen. One of the locals’ favorites. They have a breakfast dish that serves scrambled eggs with green onions and cream cheese. I used to order it all the time. This was the inspiration for today’s bake day.
Now my homely, oddly shaped biscuits are not nearly as pretty as the ones on the blog in which I found this recipe. But gotta say, what they lack in looks they make up in flavor. Moist, fluffy, subtle, delicious!
Cream Cheese and Green Onion Biscuits (recipe care of kitchenconfidante.com)
INGREDIENTS: 2 cups all-purpose flour plus more for working the dough and cutting, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon baking soda, 6 tablespoons unsalted butter cold and cut into cubes, 5 oz cream cheese cold and cut into cubes, 4 tablespoons sliced green onions, 1 cup buttermilk
DIRECTIONS: Preheat the oven to 450° F. Line a baking sheet with parchment paper and set aside. In the bowl of a food processor, mix together the flour, baking powder, salt and baking soda until blended. Add the butter, and pulse until you have coarse crumbs. Add the cream cheese and green onions, and pulse a few more times until it is mixed into the crumbs. Add the buttermilk and mix until it just combined, making sure not to overwork the dough. The dough should be rather wet and sticky. On a floured working surface, dump out the dough and gently pat it until it is about 1/2 inch thick. Fold the dough over 5 times, then gently press the dough until it is 1 inch thick. There is no need to use a rolling pin, but try to make sure the dough is a uniform height. Flour a 2 inch cutter and cut the biscuits out and transfer to the baking sheet, placing them about 1/2 to 1 inch apart. Take any scraps of dough and gently form and cut the biscuits again. Bake for about 10 minutes, or until the biscuits are golden and fluffy. Enjoy as soon as possible out of the oven.