Back in the summer, while on my very rambling book tour, I had the good fortune to stay with my friends Kaela and Tai for a couple days while in the Hudson Valley. Kaela writes the blog Local Kitchen and does magical, marvelous things with food (though if you check in on her site with any regularity, you’ll know that already).
My final morning at their house was something of a rush and so there wasn’t much time for breakfast. After rummaging around her freezer for a moment, Kaela asked if I’d like to take a couple toasted cheddar and chard scones on the road with me. Never one to turn down a baked good that includes leafy greens, I said yes. Once they were warm, I tucked the scones into my bag, said my good-byes and hopped into the car.
I didn’t take a bite until a few miles into the drive, but once I did, I was amazed at how good they were. They were pleasantly crumbly, sharp from the cheese and made virtuous by the chard. I polished them off and made a promise to myself that I would track down the recipe and make them once I got home. That was in July.
It’s now October and I only just got around to making a batch over the weekend. Digging around on Local Kitchen, I found Kaela’s Cheddar Scallion Scones. The scones she gave me seemed like they’d been a riff on that recipe and so I used it as my starting place. The magic of this recipe is that it replaces the butter in a standard batch of scones with the cheese. You whisk the dry goods together, add the cheese and greens and bind the whole thing with milk or buttermilk.
Kaela’s original recipe called these scones and has you pat the dough into two rounds that you then score into eight pieces per round (as you do for most traditional scones). However, *someone* in my household is anti-scone. So instead, I scooped the dough out in 1/2 cup portions, dropped them onto lined baking sheets and called them biscuits. Suddenly they were an acceptable accompaniment to the chicken soup we had planned for dinner.
My biscuits turned out much like I remembered Kaela’s scones to be, though the mustard greens did give them a pleasant spicy edge that wasn’t present with the chard. I plan on adding these to my regular quick bread rotation, as they were easy, relatively healthy (whole grains! greens! dairy!) and I often find myself with a bunch of greens wilting away in the crisper drawer.
For Kaela’s original recipe, click here. My adapted version can be found after the jump.
- 3 cups whole grain flour (I used a combination of white whole wheat and whole wheat pastry)
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 cups grated sharp cheddar cheese (about 6 ounces)
- 2 cups cooked leafy greens, well-chopped
- 1 1/4 to 1 1/2 cups milk or buttermilk
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the grated cheese and combine with a fork.
- Stir in the cooked greens.
- Add 1 cup of milk and stir. Continue adding milk and mixing (switching to a hand at this juncture is good) until the dough just comes together and all the flour is incorporated.
- Using a large spoon, cookie scoop or a 1/2 cup measuring cup, portion the dough into a parchment or Silpat-lined baking sheet.
- Bake drop biscuits at 400 degrees F for 18-20 minutes, until they are golden brown on top and the visible cheese bubbles slightly.
- Remove pans from the oven. Serve hot.
- These biscuits freeze well, either prior to baking or after.