I made these yummy cheddar-scallion biscuits yesterday to go with split pea soup for my PC menu. The house smelled scrumptious while they were baking! I don’t have step-by-step pics because I was multi-tasking 5 other things at that particular time, but I do have the ending result photo along with the recipe. J
2 1/4 C flour
2 1/2 t baking powder
2 t sugar
3/4 t baking soda
1 t salt
6 T unsalted butter, cut into 1/2-inch cubes (keep cold)
6 oz Cheddar, shredded
3 scallions, chopped
1 cup buttermilk (shake well before pouring)
Preheat oven to 450. Whisk together flour, baking powder, sugar, baking soda, & salt in a bowl. Then blend in butter with pastry blender (if you don’t have a pastry blender you can use your fingers but work quick so you don’t melt the butter). Stir in Cheddar and scallions. Add buttermilk and stir until just combined. Drop dough in 12 equal mounds onto a parchment-lined baking sheet (if you don’t have parchment use a buttered baking sheet). Bake until golden, about 20 minutes.
Now on to this week’s menu!
It’s a buffet dinner of this past week’s dinners: rice tacos, roasted chicken w/ carrots & potatoes, and baked spaghetti squash.
Wedensday: Butternut Squash Soup w/ apple-cheddar Panini on whole-grain bread
This is one of my all-time favorite soups. It’s sweet yet savory and just so comforting. I'm going to dedicate a post to this soup very soon! :-)
Thursday: Shrimp Fajitas w/ green rice & black beans
Bell peppers are on sale for a great price this week, so fajitas were the first thing that popped into my mind! I’m going to serve them with Greek yogurt, scallions, avocado, & cheese.
Friday: Dinner Out
Girls night out for me…yay! We are heading for sushi & “This is 40!” My 2 men are having a night out on the town themselves for “Hotel Transylvania” & pizza! J
Saturday: Salmon or Fish w/ Brussels sprouts & potatoes
I’m not really sure what we’re doing on this day except for the above details. I also found Brussels sprouts for a great price this week, so I want to do something cool & new with them. I’m thinking about trying a Brussels sprouts-potato-bacon dish…I’ll let you know how it turns out. J
Sunday: Slow-Cooker Steak Sandwiches w/ sauteed peppers & onions and oven fries
I use a 2 to 2-1/2-lb rump roast for this recipe. I generously season it with S&P and then sometimes I sear it and sometimes I just set it in the slow cooker raw with all the ingredients on top…depends on how much time I have on my hands. I then mix together 12 oz of beef broth & 6 oz beer (whatever you have on hand) with dried Italian seasoning, dried onions, & dried garlic, and a tiny bit of sugar and dump it on top of the beef. Cook on low for 8-10 hours.