I don't really need to get into how many times I've referenced Smitten Kitchen on this blog (I'm too lazy to link them all. That's why.). It's a lot. This is the perfect summer recipe because a) your oven isn't on for very long and b) it involves summer's best fruit masquerading as a vegetable – the perfect summer tomato.
Just go make these.
Tomato Scallion Shortcakes with Whipped Goat Cheese from The Smitten Kitchen Cookbook:
Makes 6-8 short
For the scallion biscuits -
2 c. plus 2 Tb. all-purpose flour
2 Tb. baking powder
¾ tsp. salt
5 Tb. unsalted butter, chilled and cut into cubes
1 scallion, thinly sliced
1 c. buttermilk
For the tomato salad -
1 tablespoon olive oil
1½ Tb. red wine vinegar
⅛ tsp. salt
Pinch of sugar
Freshly ground black pepper
½ lb. (approximately 1⅓ c.) cherry or grape tomatoes
For the topping -
3 Tb. heavy or whipping cream
4 oz. goat cheese, softened
2 scallions, thinly sliced
To make the biscuits, preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk the flour, baking powder, and salt together. Use a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the scallion, then add the buttermilk and stir until the dough just comes together.
Meanwhile, make the tomato salad. In a bowl, whisk together everything except the tomatoes. Halve or quarter the tomatoes, then add them to the bowl with the dressing and toss to combine.
And now the best part – making the whipped goat cheese.
In a separate bowl, use an electric mixer to whip the cream until peaks form. Add the goat cheese and beat until the mixture is light and fluffy.
Split each warm biscuit in half. Generously spoon each half with the tomato salad and dressing. Dollop with whipped goat cheese and sprinkle with scallions. Serve immediately. Or keep them disassembled, transport them to a big mom and baby picnic, and then assemble them and eat far too many. But hey, it's summer and tomatoes will only be this delicious for a short while.