Scallion and Cheddar Cathead Biscuits

 I found this recipe in the sales magazine from King Arthur Flour.  It is a tasty biscuit recipe.

Scallion and Cheddar Cathead Biscuits

Ingredients:

• 1 1/2 cups All Purpose Flour
• 1 1/2 cups Cake Flour
• 2 T. Baking Powder
• 1 tsp. salt
• 1/4 tsp. sugar
• 16 T. unsalted butter, cold, cut into 1/2 inch cubes
• 1/2 cup scallions, chopped
• 2 cups cheddar cheese, grated
• 1 tsp. black pepper
• 1 1/2 -2 cups buttermilk
• 1 egg beaten with a pinch of salt, (egg wash)

Directions:

1. Preheat oven to 425 degrees with racks in upper and lower third.  Line 2 baking sheets with parchment.
2. In a large bowl, whisk together flours, baking powder, salt and sugar.
3. Add butter and toss to coat.  Working quickly, cut in butter with a pastry blender or fingertips until it ranges in size from large chunks to small bits.
4. Add scallions, cheese, and black pepper, tossing to mix well.
5. Make a well in the center of dry ingredients, add 1 1/2 cups buttermilk, and mix until dough is crumbly but starts to come together.  If it looks dry, gradually add up to 1/2 cup more buttermilk.  It should be moist and slightly sticky.
6. Finish mixing the dough, turning it onto itself a few times until cohesive.  Still in the bowl, gently pat down dough until it resembles bread dough and dust top with flour.
7. With a scone or muffin scoop (I used a 1/4 cup cookie scoop) drop rounded mounds of dough onto prepared baking sheets, arranging at least 1 inch apart. With floured hands, gently flatten biscuits to about 1 1/2 inch tall.  Brush tops with egg wash.
8.  Bake for 25-30 minutes, rotating pans halfway through, until golden brown.  Serve the biscuits hot out of the oven or at room temperature.