Here’s another one from the Great Recipe Rescue of Aught Ten. They are delicious, they are savory, they are perfect for most any meal, they would be great with chili or pulled pork or barbeque, they are great with butter on them, but shock of all shocks, are even better on their own, but they ARE NOT muffins, even if Food & Wine tried to tell me they are.
These actually start out like a tart dough
Essentially you cut butter into flour and salt, except that the flour also has cayenne and baking powder in the mix. (The cayenne pepper, by the way, is a delightful addition.) Then you add cheese, minced scallions and milk, and stir it until you have a dough that is very biscuit dough-like. Cake and muffin batter is wet and can be poured. This, not so much. This was a dough. The recipe suggested mini muffin tins, but I was immediately averse to that idea, for reasons I can not put my finger on, so I did a regular muffin tin, and ended up with a dozen.
I baked them for about 25 minutes and they were golden and savory and looked like drop biscuits. They are dense but not at all heavy, and they are moist. They didn’t rise above the top of the muffin tin, so they end up pretty small, just a couple of bites of delight. They should be eaten warm. I ate two almost immediately. I froze most of the rest of them, but kept one out for the next day. It was not good room temperature, it was chewy and heavy. I did defrost and reheat one, and it was delightful, so feel free to make them and freeze them, but definitely reheat. These little nuggets need to be eaten warm. Make these next time you are eating chili or pretty much anything on the grill. And call them quick breads. Thank you.
White Cheddar and Scallion Quick Breads (makes 12)
Food & Wine, October 2006
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/4 tsp salt
1/4 tsp cayenne pepper
4 tbl cold, unsalted butter, cut into small cubes
1/4 cup very finely chopped scallion greens
3 oz. extra sharp white cheddar cheese, shredded (about 1 cup)
1/2 cup plus 2 tbls cold milk
Preheat the oven to 375. Lightly grease a 12 cup muffin tin (or two 12-cup mini muffin tins if you choose.)
In a medium bowl, mix the flour, baking powder, salt and cayenne. Using two knives, a pastry blender or your fingers, work in the butter until the mixture resembles coarse meal, with some small pieces of butter still visible. Add the scallions, cheese and milk and stir with a wooden spoon just until the dough comes together.
Scoop the dough into the prepared muffin tins. Bake for about 25 minutes, until the muffins are lightly browned on top. Transfer the pan to a wire rack to cool slightly. Serve warm. (Can be frozen and reheated, still serve warm.)