Fergasa Biscuits

Fergasa bread. If one was lucky enough to arrive at the bakery when these loaves emerged from the hot oven, it was such a treat! The glistening chunks of green onion studded through the loaf perfectly complemented eruptions of molten cheddar. You can’t stop at just one slice. It’s a stellar combination!

One little row of spring onions in the garden hinted at possibilities. Bread wasn’t in the cards today, but there was time for biscuits.

Finely chop the tops of several green onions so that they look like chives to go on top of a baked potato:

There's close to a cup of green onion here.

There’s close to a cup of green onion here.

Set the onions aside.

Crumble up about 1/2 cup or so of cheese. This happens easily in our house because I freeze cheese until I am ready to use it. Throw the crumbles in with the onions.

In a small bowl, mix together 2 cups of white flour, 3 tsp white sugar and 3 tsp baking powder. Set this aside.

In a small saucepan melt 1/2 cup of butter. While this is happening, measure 3/4 cup of milk. When the butter is completely melted, pour it and the milk into the dry mixture. Stir it together; as it is just combined, it will have a “fluffiness” about it. Don’t take my word for it – try it! You’ll see!

Now is not the time to be shy or pensive – throw the onions and cheese into the biscuit dough with wild abandon. Plunge your clean hands into its depths and roughly mix them through. On a baking sheet covered in parchment paper, deposit handfuls of dough.

Ready to bake!

Ready to bake!

Preheat the oven to 450 degrees Fahrenheit. Once the oven reaches temperature, slide these babies in and set the timer for 10 minutes. When the timer goes off, take them out. Don’t be fooled by the wet-looking melted cheese – they really are done.

Ready to eat. The steam rising off of them made it hard to take a picture. Well, that and my anxiousness to eat one. :)

Ready to eat. The steam rising off of them made it hard to take a picture. Well, that and my anxiousness to eat one. 🙂

Serve them right away – they are best when steaming hot.

with cream cheese

They’re great with a dollop of cream cheese, but….

with raspberry jam

they’re even better with a generous helping of raspberry jam!

These biscuits won’t last. <Sniff> That’s no reason not to make them though – get thee to the kitchen!


2 thoughts on “Fergasa Biscuits

    • That sounds really good! In cooking with cheese, I have found that even though I love mild cheese, if I want the cheese flavour to stand out, a stronger cheese must be used. LOVE caramelized onion, garlic, shallot, scapes – any of those would work. Let me know how yours turn out!


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