Pass the Sushi blog. This month we had the option of cooking one of three recipes from The Smitten Kitchen Cookbook by Deb Perelman - Cheddar Swirl Breakfast Buns, Tomato Scallion Shortcakes with Whipped Goat Cheese, or S'mores Layer Cake. I opted to do a twist on her shortcakes; goat cheese is verboten. Bleu is fine, sheeps' milk is fine. But I use goat cheese and they wrinkle their little noses with disdain. I'll expand their palates eventually. For now, I'll respect their 'no goat' preference.
For these, I opted to make drop biscuits - instead of rolled - and swapped out the whipping cream for a heartier sour cream. All three boys have this a thumbs up! Success.
1 C whole milk
Greens from 2 scallions, thinly sliced
freshly ground salt
freshly ground pepper