Tomato Scallion Shortcakes with Whipped Goat Cheese

By á-40106

Ingredients

• Scallion biscuits:
• 2 cups pls 2 tbs AP flour, plus more for dusting
• 2 tbs baking powder
• 3/4 teas table salt
• 5 tbs unsalted butter, chilled, and cut into small cubes
• 1 scallion, thinly sliced
• 1 cup whole milk
• Tomato Salad:
• 1 tbs olive oil
• 1 1/2 tbs red wine vinegar
• 1/8 teas salt
• Pinch of sugar
• Freshly ground black pepper
• 1/2 pound (1 1/3 cups) cherry or grape tomatoes (mixed colors if you can find them)
• Toppings:
• 3 tbs heavy whipping cream
• 4 oz goat cheese, softened
• Greens from 2 scallions, thinly sliced

Preparation

Step 1

Make the biscuits: preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a large bowl. Using your fingertips, or a pastry blender, cut in the butter into the flour until the mixture resembles coarse meal.
Stir in the scallions. Add the whole milk and stir until evenly moistened. Pat out into a ¾ to 1” thickness and cut into 6 to 8 3” rounds, reforming as needed. Arrange the biscuits on the parchment lined baking sheet, spacing 2” apart. Bake until golden brown on top, for about 15 minutes, rotating pan to ensure even baking half way through.
Make the tomato salad: In the bottom of a bowl, whisk the olive oil red wine vinegar, salt, sugar, and black pepper. Quarter the tomatoes and add them to the bowl. Toss gently.
Make the whipped cheese: In a separate bowl, use an electric mixer – or whisk by hand – to whip the cream until peaks form. Add the goat cheese and beat until the cheese topping is light and fluffy.
Assemble the shortcakes. Split each warm biscuit in half, and generously spoon each half with the tomato salad and dressing. Dollop with whipped goat cheese and sprinkle with scallion slivers. Eat at once.