Quick Post: Scallion-Parm Drop Biscuits

I really had no intentions on posting this. I didn’t even plan on making this at all. I braved the elements and walked a mile (car’s out of commish) to the farmer’s market and Pathmark (cringe) to get some items so the Unabean and I can make something together for a Friday afternoon of fun. I bought baking ingredients so we can try the 2-minute mug brownie. It was a disaster and totally not worth it. And I wasn’t about to let a bad pin ruin my streak of culinary success this week.(No photos but amazing braised short ribs, cranberry glazed roasted pork chops, citrus-chili beans). So I remembered this recipe from Melissa D’Arabian from Ten Dollar Meals. And I have always wanted to try it. And I did and I’m sharing this with you because it was successful. And it was also green in the inside. hehe

I’m really not a baker and it’s nothing short of a miracle that I nailed this. And I almost wasn’t able to make this recipe because I didn’t have baking powder. I do howver have baking soda. I have always wondered what the difference is between baking soda and powder. Apparently there is quite a difference. I’m not going to go all nerdy right now but according to some site I googled, you can substitute baking soda with baking powder but you cannot use baking soda in place of baking powder. Catastrophe! I only had baking soda. They said it can be remedied by mixing cream of tartar and that should do it. Well, guess what? I don’t feel like taking another mile walk in the rain to get to the store  just to get cream of tartar. So I read up some more. And it said that baking soda can work if you have some acidic ingredient you can counteract the baking soda with. So, I put some greek yogurt. And it worked. So I may not be much of a baker but a little chemistry helped. (All that high school chem finally starting to sink in)

I swear I’m not trying to scare you.

Scallion-Parmesan Drop Biscuit


  • 1 cup All-purpose unbleached flour
  • 1 tsp. baking soda
  • pinch of salt
  • 4 tbsp. butter, cold
  • 1/3 c scallions, chopped
  • 3/4 c parmesan, grated
  • 1 tbsp. plain 2% greek yogurt
  • 1/2 c whole milk

Here’s how:

  1. Preheat oven to 450 F.
  2. In a food processor bowl, place flour, baking soda, and salt. Pulse until well blended.
  3. Add butter and pulse until coarse and crumbly.
  4. Add scallions and parmesan cheese. Process until mixed well.
  5. Add greek yogurt and pulse a couple of times.
  6. Pour in milk and process until all ingredients come together. It is supposed to be a coarse, think batter. It is tempting to process this mixture longer but try to resist.
  7. Take a spoonful of batter and place it on a greased baking sheet.
  8. Bake for about 12 minutes or until golden brown and it passes the clean fork/knife/toothpick test.

Easy peasy, right? This came out perfect. I burned the bottom but I’ll just adjust the temperature next time. The biscuits were crumbly the way they were supposed to be and yet moist. I am a firm believer of doing things from scratch as much as you can. And this is really easy and you can make it your own. You can substitute scallions and parm for something else. Go ahead and be creative. It can be sweet as much as it can be savory.

**Cut the butter into cubes and place it back in the fridge or freezer until you’re just about ready to put it in the food processor.


Happy bean















2 thoughts on “Quick Post: Scallion-Parm Drop Biscuits

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