Here is a little something to start your weekend off right. These things are addictive! I have made them three times in the last two weeks. They go with soup perfectly, and frankly make a great late night snack. I made them with my Roasted Winter Squash Soup last week…
Then they went great with Cauliflower Soup… (recipe to come soon!)
adapted from inpraiseofleftovers.com, who adapted it from Gourmet
2 1/4 cups flour (I use white wheat pastry flour, but feel free to use all-purpose)
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, grated
6 oz sharp white (or other) Cheddar, coarsely grated (1 1/2 cups)
Handful of chives, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450°F.
Whisk together flour, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. (Be sure to wait until just before mixing to grate butter, or grate and store in fridge). Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.