A week ago I saw something GREAT. Did you know that you can regrow scallions in water? Wish I could’ve said that this is a novel idea, but when I googled it I found out I was the only one left in the world who didn’t know this greatness. I love love love scallions and use it in almost all of my cooking, so this blew my mind. You know how when you buy scallions you end up buying a huge bunch, and then you either a) run out too quickly, or b) don’t use it in time and everything gets all slimy and wilty and yuck? There’s never an in-between, because scallions don’t stay fresh long enough to last until your next grocery trip (or mine, at least. I’m lazy and don’t go nearly as often as I ought to). So I stuck some scallion roots into two mason jars, and thought I’d give it a shot. Low opportunity costs and all, you know? Nothing to lose. And guess what? IT WORKED. It didn’t work right away - took a couple days to sprout. But then when it started to grow, it really really started to grow. They were at a satisfactory height within 1-1.5 weeks! I’m not sure if this is like a gonna-last-forever thing, but it sure is a great emergency thing.
In my general overwhelming excitement at having GROWN something (I’m really bad at gardening guys! Bought a basil plant a few months ago, watered it religiously, pruned it dutifully, and then it died anyway…), I made BISCUITS. With feta and scallions! Lots and lots and lots of scallions, so now my “crop” has dwindled whoops.
I don’t love making biscuits. It’s kind of a thing I have, not enjoying squishing butter into flour and getting my hands all dirty. I’ve been told it’s therapeutic, which um… no… nope. But it’s worth it, because biscuits are worth anything, especially when topped with sausage gravy (which the northeastern states don’t serve much of, can you believe it??). I didn’t make sausage gravy today though, since well, I didn’t have any fresh sausage. But I did all right. It ended up being a lovely Saturday brunch, eggs benedict style with two poached eggs. Minus the hollandaise because ain’t nobody got time to whip all that up in the morning, only to ingest a million pounds of butter! Plus, more components = more dishes = sad. No thank you! Honestly, I think if the poached eggs are done just right, runny in the center, you don’t need sauce to go with it (okay I’m a complete hypocrite, because I sop up every drop of hollandaise when I go out for brunch).
The biscuits I made are adapted from Smitten Kitchen, a lovely blue cheese and scallion drop biscuit recipe that has been on my mind. Now if it were up to me I’d have used the blue cheese, but TC doesn’t like blue cheese (crazy!) so I swapped in feta instead. I also increased the scallions and used yogurt instead of buttermilk. The recipe made 14 biscuits for me (Smitten Kitchen lists 12). Since I cook for two, I often make a full batch of biscuits and then freeze the batter so that I can bake them 2 or 4 at a time. It’s a passable system for someone who doesn’t like making biscuits.
Feta Scallion Drop Biscuits
12-14 biscuits Adapted from Smitten Kitchen
What you need:
- 2 and 1/4 cup AP flour
- 2 tsp sugar
- 2 and 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 6 tbsp butter, chilled and cut into small pieces
- 1 cup feta cheese
- 6 stalks thinly sliced scallion, green parts only
- 1 cup plain fat-free yogurt (I did not use Greek yogurt, just regular yogurt)
How to do it:
- Preheat oven to 450 degrees.
- Sift dry ingredients together (flour up till salt), and cut in chilled butter.
- Fold in feta, breaking up some of the larger chunks. Then fold in sliced scallions.
- Stir yogurt into the mix until it resembles a shaggy dough.
- Drop 2-inch balls of dough onto a parchment paper-lined baking sheet and bake until golden brown, between 15-20min.