I have lived in D.C. for nearly seven years now, and I love a lot of things about my adopted city. I love how early the flowers and trees here bloom. I love that the transit system is pretty darn good (yeah, I said it). I love that the city is filled with so many passionate people working to make our world a better place. But come winter, the contest for my single favorite thing about D.C. stops being a contest, and starts being a runaway. Because boy, oh boy, does this Western New Yorker looooove how easily a single flake of snow grinds the city to a halt and results in a snow day.
Biscuits are the perfect snow day treat. Sure, you could tackle a lengthier project, one that takes all day, at the end of which you feel a major sense of accomplishment. Or you could make biscuits, and in less than half an hour have the same sense of accomplishment. Warm, spicy, cheesy piles of fresh-baked dough have a way of causing those kinds of feelings. Plus, that leaves you with more time to go outside and play! Decision made.
Cheesy Scallion Biscuits
- 2 c. Heavy Cream, divided
- 6 t. White Vinegar
- 4 c. Flour
- 4 t. Baking Powder
- 1 1/4 t. Salt
- 1 t. Baking Soda
- 1 1/2 T. Garlic Powder
- 1 T. Cayenne Pepper
- 1 T. Black Pepper
- 3/4 c. Unsalted Butter, frozen
- 1 bunch Scallions, chopped
- 1 c. Sharp White Cheddar, grated
- Flaky Salt, to garnish
Preheat oven to 450 and line a large baking sheet with parchment paper. In a 2 cup measuring cup, stir together 1 3/4 c. cream and vinegar, then set aside to curdle. In a large bowl, stir together flour, baking powder, salt, baking soda, garlic powder, cayenne, and black pepper. Grate in butter, then stir to combine. Add scallions and cheddar, stirring to combine. Add in cream-vinegar mixture, and stir just until a soft dough forms. Turn out onto a lightly floured surface, and knead just a few times, to bring the dough together. Pat into a 1 1/2″ thick square and cut into 16 biscuits. (When you cut, use a sharp knife and make a single downward stroke– sawing back and forth will hurt your biscuit’s layers). Place on prepared baking sheet, brush the tops of the biscuits with remaining cream, and sprinkle with flaky salt. Bake for approx. 15 minutes, until golden brown.
Hot Honey Butter
- 3 Hot Chiles, sliced
- 1 c. Honey
- 1/2 c. Unsalted Butter, room temperature
(Note: recipe makes more hot honey than is needed for the butter. The hot honey can be stored in the fridge for several months, and is great for drizzling on pizza, using on cheese plates, or basically anywhere else your little heart desires.)
Bring chiles and honey to a gentle simmer, then reduce heat to low and cook for 1 hour. Remove from heat and let sit for 30 minutes, then strain through a sieve into a jar. You can also leave the chiles and their seeds in the honey for ~aesthetics~ if you want to up your Instagram game. Cover and chill.
Beat a few tablespoons of hot honey into the softened butter; taste and adjust the amount of honey to desired flavor. Cover and store in fridge.
Book Club! Just finished Little Fires Everywhere by Celeste Ng and really enjoyed it. Starting The Lowlands by Jhumpa Lahiri today (heyyyy snowday). I also picked up Human Acts by my favorite Han Kang and Stay with Me by Ayebami Adebayo this weekend, and I can’t wait to dig into them both. Just don’t tell the giant pile of “to read” books sitting on my nightstand. And my dining table. And my bookshelf…oops. Guess I better cross my fingers for a few more snow days!
Law and Lentils 
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