Tomato scallion shortcakes with whipped goat cheese from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 65) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdstone on June 30, 2022

    These were a hit. Need to find more excuses to make them.

  • snoozermoose on December 06, 2021

    This was a great idea but I had some problems in execution that are probably my fault more than anything. The biscuits turned out a little flat, and I had a hard time whipping the goat cheese (made the mistake of trying to use a stand mixer, but there wasn't enough for the paddle to reach). I thought the final product was pretty tasty, though the hubby wasn't a fan. My friend ended up making it the week after and loved it so again, it may have been my own mistakes.

  • Bryan on January 19, 2018

    https://www.culinarycovers.com/2013/04/tomato-scallion-shortcakes-with-whipped-goat-cheese/

  • shoffmann on September 06, 2017

    Perfect way to use summer tomatoes. I've made this several times. I agree that this requires more tomatoes than called for -- I usually use about double the tomato salad.

  • texannewyorker on September 14, 2016

    These are spectacular. The end.

  • dedosmagicos on September 10, 2015

    this is really delicious!! would suggest upping the amount of tomato salad if you are serving more than 2 people . For two of us, I made the full recipe of 6 biscuits, about half the goat cheese topping, and the full amount of tomato salad and there were 4 biscuits and about 1/3 of the topping left but no tomatoes.

  • Rutabaga on June 11, 2014

    Really, you can't go wrong with true vine-ripened fresh tomatoes and goat cheese. This is a perfect match. Using what I already had, I substituted creme fraiche for the heavy cream and heirloom tomatoes for the cherry tomatoes. While the shortcakes would be even better made later in the summer when tomatoes are at their peak, any locally grown, juicy tomatoes will work nicely. Because the biscuit dough was very wet, I made drop biscuits rather than rolling the dough and cutting it into rounds.

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