In case you missed it, yesterday, 3.14.15 was the Pi Day of the Century!
As such, we had a celebratory dinner at our friends’ house fit for a once a lifetime celebration! All food and beverage options were Pi or Pie themed, and in spite of (or because of) the specifications, the food was excellent. We started out with Key Lime Pie Mojitos with Brie and Fig Hand Pies and mini Squash and Sage Tarts. Next up I made two Chicken Pot Pies, one of which I have shared the recipe for here, and the other with cheddar scallion biscuits is from the Flour Too cookbook. As a little plus, you can see Joanne Chang cook the chicken pot pie in this video here. The recipe for the Cheddar Scallion Biscuits is below! For dessert we had a delicious Oatmeal Chocolate Bourbon Caramel Cookie Pie, complete with a Pi and Apple Pie Shots! I sadly didn’t get any good pictures of the appetizers, but take a peek at the rest of the goodies below!
Cheddar Scallion Biscuits
From Flour Too by Joanne Chang
- 1 3/4 cup all purpose flour
- 1/2 cup corn meal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3 oz cheddar cheese cut into 1/4 in chunks
- 4 scallions white and green parts minced
- 1/2 cup butter cut into 8-10 pieces
- 1/2 cup cold nonfat buttermilk
- 1/2 cup cold creme fraiche (I used Sour Cream because my grocery store didn’t have any)
- 1 cold egg
- In a stand mixer fitted with the paddle attachment, add all of the ingredients up to the scallions. beat on low speed for 10-25 seconds, or until combined
- Scatter the butter over the mixture and beat on low for about 30 seconds, or until the butter is broken down into pieces about the size of a pecan
- In a small bowl, whisk together the buttermilk, creme fraiche, and egg until thoroughly mixed
- On low speed, pour in the diary mixture and and be at for 20-30 seconds, or just until the dough comes together. There will still be some flour at the bottom of the bowl
- Reove the bowl from the mixer. Gather and lift the tough with your hands and turn it over in the bowl so that it picks up the loose flower at the bottom. Turn the tough over several times until all loose flour is incorporated. Using a 1/2 cup measure or an ice-cream scoop, from mounds of the dough onto the pot pie filling, until the whole top is covered.
- Brush biscuit tops with beaten egg yolk
- Bake for 45-55 minutes in 350˚F oven or until golden brown. Remove from oven and let rest for ~25 minutes.