Everything Happens for a Reason - Spicy Cheddar Scallion Biscuits

Does everything happen for a reason? I don't know. But, my mother believed very strongly in this idea. She would use this phrase often when we were disappointed as kids. My mother wasn't particularly religious but thought this was some divine sign or message. You could also speculate that this is entirely random or fortuitous serendipity. Whatever your leanings, all these events, for a reason or not, come together and coalesce as our daily lives.

My mom would very quickly say G and I met for a reason. As we start a new year, it will be ten years this month since G and I met. We had lunch on a cold, snowy day in a restaurant that no longer resembles what it used to be. I had quite spontaneously decided to move to Indiana after starting in medicine out of training. My first job was not what I had envisioned. As a young, single doctor, I thought a few years in Indianapolis might not be a bad thing - it had a cute modern airport that was easy to fly out of, and I had a good vibe about the people I had met on my short trip.

So with a few positive vibes, I leaped and moved just before Christmas. And within a month, I had met G. We had lunch on a freezing and snowy day. We had crepes and for dessert profiteroles. And so one date turned into another and another. It's easy to look back and say our meeting was meant to be.

That's not to say things have been easy. We do fight and disagree. I have said some things that I wish that I could take back. Ruth Bader Ginsburg said once it is good to be a little deaf in a relationship, and sometimes I could sure use more of that. Marriage is hard work and takes hard work. Marriage needs time, dedication and is an enormity of an endeavor.

On one of our first snowy dates, I made cheddar biscuits. They were one of my first attempts at biscuits, and I loved a recipe in the New York Times that seemed just right. G made lunch, grilled chicken (which turned out closer to charbroiled, but so sweet for the effort). He also made a fantastic chocolate pudding (from Mark Bittman that G has never made again, saying it was his dessert pinnacle and the pudding cannot be recreated). I've made biscuits over the years, but it has been a while since I've revisited these cheddar ones.

These biscuits are a great twist on a classic. I changed several things to make them extra cheesy and spicy. I added less flour, so the biscuits are even more cheesy. I like the flavor of fresh garlic and added a good amount. Fresh garlic adds quite a bit of flavor. And I swapped out some all-purpose flour for cornmeal to add some depth. Scallions add a little zing as well. The addition of red chili flakes gives it some kick, and each bite is cheesy and spicy all at the same time.

I realize we are very fortunate. Here we are ten years later. G is teaching and making art. (Have I mentioned he's an artist?) Poet and Flower are growing and thriving. Hopefully, as we start this new year, it is one of new promise and new beginnings.

Spicy Cheddar Scallion Biscuits

These biscuits are extra cheesy and spicy all at the same time. Scallions and garlic add an extra layer of flavor.  Perfect for a savory breakfast or with a cup of soup.

I love to freeze the butter before using it. It really helps to keep the biscuits soft and flaky.

Loosely adapted from the NY Times

Makes about 20 biscuits

• 1 tablespoon oil
• 1 1/2 cups all purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 ounces coarsely grated extra-sharp cheddar cheese
• 1 cup buttermilk
• 1 large egg
• 1/2 cup 1 stick unsalted butter, chilled or frozen and additional 2 tablespoons butter
• 1/2 - 3/4 teaspoon red chili flakes
• 6 cloves garlic minced
• 1/2 cup scallions (chopped)

1. Preheat oven to 400 degrees. Gently brush two baking sheets with oil. You can also line both sheets with parchment paper but I often kind of cheat and skip this.
2. In a medium bowl, stir together the flour, sugar, baking powder, and salt to combine. Gently mix in the minced garlic. Add the butter and using either a fork or pastry blender, cut the butter in until you are left with little pea sized pieces of butter. You want to have small pieces of butter left and not blend it all in. If the butter softens too quickly then put the mixture in the refrigerator for 10-15 minutes and let the butter firm up. I like to freeze the butter in advance and then cut it into tablespoon chunks in the mixture. You can also put the entire mixture in a food processor and pulse until the butter is small and pea sized.

3. Stir the cheese and scallions into the flour mixture. In a separate bowl, beat the egg and add the milk. Gently pour the milk mixture into the flour mixture and stir until just combined and the dough holds together. Don't overwork the dough otherwise your biscuits will turn out tough and firm.

4. Scoop the dough into 1/4 cup mounds onto the sheet pan leaving an inch or two in between each.
5. Bake in the oven for 15 minutes until the biscuits are light golden and the cheese on top is crisply looking. Brush with butter and bake for an additional 5 minutes.
6. Serve warm. They are delicious and may not make it to the table before they are gone.