It looks positive that I'll be teaching a class or two at The Columbus Commissary this spring. The first one will be on scones, biscuits and shortcake.
I totally forgot to brush the top of these with milk. (Any dairy will do, just keep it from dribbling down the sides as it works kind of like glue on the rise.) For flavor, rise, texture and quickness these work well. I know, cottage cheese? Yes, cottage cheese. Large curd? Small curd? I used large. It's less acidic and I used baking powder which goes well with less acidic dry mixtures. So much to know or just follow a recipe and don't geek out about it like me. Or geek out even more and make your own cottage cheese! That would be so cool.
This Kitchn article breaks down the baking soda/powder acid power grab.
1 cup cottage cheese
4 tablespoons milk, plus more for brushing on top
2.5 cups all-purpose flour
1 tablespoon baking powder
.75 teaspoon salt
pinch teaspoon cayenne pepper
6 tablespoons unsalted butter, chilled and diced
3 scallions, whites up into an inch or two of green, minced
Instructions
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Puree the cottage cheese and milk together until smooth in a food processor, or smash together in a bowl, squishing the curds with the back of fork; set aside.
Whisk together the flour, baking powder, salt, and pepper in a large bowl.
Cut or rub the butter into the flour. If rubbing, be quick and use a light touch.
Add the scallion and stir in the cottage cheese/milk puree. The dough should come together but add milk a tablespoon at a time if necessary. It should be shaggy looking.
Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Using a bench cutter or a sharp knife shear, don’t saw, the circle into 8 wedges.
Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
Serve warm with butter and jam. The savory scone and sweet jam is fantastic.
If you make your own cheese please be my friend and let me hang out with you.
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| Green onions and cayenne are happy additions! |
This Kitchn article breaks down the baking soda/powder acid power grab.
1 cup cottage cheese
4 tablespoons milk, plus more for brushing on top
2.5 cups all-purpose flour
1 tablespoon baking powder
.75 teaspoon salt
pinch teaspoon cayenne pepper
6 tablespoons unsalted butter, chilled and diced
3 scallions, whites up into an inch or two of green, minced
Instructions
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Puree the cottage cheese and milk together until smooth in a food processor, or smash together in a bowl, squishing the curds with the back of fork; set aside.
Whisk together the flour, baking powder, salt, and pepper in a large bowl.
Cut or rub the butter into the flour. If rubbing, be quick and use a light touch.
Add the scallion and stir in the cottage cheese/milk puree. The dough should come together but add milk a tablespoon at a time if necessary. It should be shaggy looking.
Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Using a bench cutter or a sharp knife shear, don’t saw, the circle into 8 wedges.
Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
Serve warm with butter and jam. The savory scone and sweet jam is fantastic.
If you make your own cheese please be my friend and let me hang out with you.
nice
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