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Tomato Scallion Shortcakes with Whipped Goat Cheese

Scallion Biscuits
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
1 scallion, thinly sliced, from Earth Spring, Everblossom or Piney Mountain
1 cup whole milk from Sunset Valley

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 cherry or grape tomatoes (mixed colors, if you can find them), from Earth Spring, Three Springs or Piney Mountain

3 tablespoons heavy or whipping cream from Sunset Valley
4 ounces goat cheese, softened - I recommend using Quark or another soft cheese from Keswick
greens from 2 scallions, thinly sliced


1. To make the biscuits, preheat the oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.
2. Stir in the scallion. Add the whole milk and stir until evenly moistened. Pat out to 3/4- to 1-inch thickness and cut into six to eight 3-inch rounds, re-forming the scraps as needed until all of the dough is used up. Arrange the biscuits on the parchment-lined baking sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes. Rotate the pan to ensure even baking.
3. For the tomato salad, whisk together the olive oil, red wine vinegar, salt, sugar, and freshly ground black pepper in the bottom of a bowl. Quarter the tomatoes lengthwise and add them to the bowl with the dressing, tossing them together gently.
4. To 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 cheese topping is light and fluffy.
5. To assemble the shortcakes, split each warm biscuit in half. Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with scallion-green slivers. Eat at once.

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