Lunch, breakfast, dinner. It matters not. Not for these. Something like a classic bagel topping, but lighter, greener, and a little cheesier.
I adore leeks. And as it is now fall (you can feel it in the air and see it in the brilliant trees), they are quite available, and looking for attention. Let them shine on top of a simple cheese biscuit, with plenty of cream cheese.
Something about the cold weather is making me crave cheese and butter and all I can think about at work is coming come to bake something fatty and delicious. Good job body, preparing for winter. (You should too)
You may be interested to learn that my style of no-recipe teaching recipes is somewhat of a trend, as it happens. I think it’s a good one—after all, you can learn how to follow rules all day, but eventually shouldn’t you eventually know why they exist, and begin to create your own? (We should probably all go into policy, following that prescription.) It is indeed not about the recipe, but engaging you to think about food: the way certain vegetables lend their flavor to other parts of a dish, the composition that blends to create a whole mouthfeel. Yes, there are some ingredients that need to be exact—baking is particularly stickling (hence the detailed measurements below)—but more important are the ideas. The Internet is awash with recipes; I aim to offer you not only ingredients and methods but a conception of a meal, a menu, a combination, at the very least.
If you ever have questions, let me know.
Leeks on cheese biscuits with cream cheese Biscuits: 2 1/2 cups flour 1 tsp salt 1 Tbsp baking powder ¾ tsp baking soda 1/2 cup cheddar, or other hard sharp cheese, grated 8 Tbsp cold butter (1 stick) 1 cup yogurt Leeks (1 per person, assuming you like them) Butter, salt Cream cheese
Make biscuits: Preheat oven to 425ºF. Blend all biscuit ingredients except yogurt in food processor (or knife/pastry blender) until a sandy texture, with small nuggets of butter, similar to making pie crust. Stir in grated cheese without destroying the large grated chunks, then add yogurt and pulse; mix until almost forms a ball. Roll out on a floured board about 3/8 inch thick. Cut out circles (big or small, depending on the crowd and what you want—large size is better for topping with leeks) and place on baking sheet. Bake for 10 minutes or so, until golden on top. Remove from oven, take off baking sheet and let cool for a few minutes on a rack.
Slice leeks lengthwise and clean. Sauté with butter and salt over medium-high until soft, shiny, and slightly caramelized.
Cut biscuits in half, slather with cream cheese, and drape with leeks. Add a little fancy salt and pepper if you’re feeling decadent. If you want something heartier (again, lunch/breakfast/dinner, top with a fried egg, or some salmon (smoked or otherwise).