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–+ servings

Tomato Scallion Shortcakes with Whipped Goat Cheese

Servings 6 shortcakes

Ingredients

For the scallion biscuits:

For the tomato salad:

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • Pinch of sugar
  • Freshly ground black pepper
  • 1/2 pound approximately 1 1/3 cups cherry or grape tomatoes

For the topping:

  • 3 tablespoons heavy or whipping cream
  • 4 ounces goat cheese softened
  • 2 scallions thinly sliced

Instructions

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.
  • On a floured surface, pat or roll dough to 3/4-to-1-inch thickness and cut into 3-inch rounds, reforming scraps as needed. You will get about six to eight biscuits. Arrange 2 inches apart on the prepared sheet.
  • Bake about 15 minutes, until golden brown.

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.

Make 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.

Assemble the shortcakes:

  • 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.