Tomato Scallion Shortcakes with Whipped Goat Cheese From The Smitten Kitchen Cookbook by Deb Perelman Makes 6 to 8 shortcakes
Scallion biscuits 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting 2 tablespoons baking powder ¾ teaspoon table salt 5 tablespoons unsalted butter, chilled, cut into ¼-inch pieces 1 scallion, thinly sliced 1 cup whole milk
Tomato salad 1 tablespoon olive oil 1 ½ tablespoon red wine vinegar 1/8 teaspoon salt Pinch of sugar Freshly ground black pepper ½ pound (approximately 1 1/3 cups) cherry tomatoes
Toppings 3 tablespoons heave or whipping cream 4 ounces goat cheese, softened Greens from 2 scallions, thinly sliced
Make biscuits Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the scallion. Add the whole milk, and stir until evenly moistened. Pat out to ¾-to-1-inch thickness, and cut into six to eight 3-inch rounds, re-forming scraps as needed. Arrange the biscuits on the parchment-lined sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes. Rotate the pan to ensure even baking.
Make tomato salad In the bottom of a bowl, whisk the olive oil, red wine vinegar, salt, sugar, and freshly ground black pepper. Quarter the cherry tomatoes lengthwise, and add them to bowl with the dressing, tossing together gently.
Make whipped goat cheese In a separate bowl, use an electric mixer (or whisk by hand, if you like the workout) to whip the cream until peaks form. Add the goat cheese, and beat until the cheese topping is light and fluffy. Assemble shortcakes Split each warm biscuit in half, and generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese, and sprinkle with scallion-green slivers. Eat at once.