Serious Eats: Recipes
Bread Baking: Cheddar and Scallion Biscuits
It doesn't matter what you call them. Scallions, spring onions, green onions—the skinny guys with green shoots start looking really good when spring is springing. Fluffy spring lettuce and asparagus are also harbingers of the season, but those onions deserve just as much glory.
When my dad would plant onions in his garden, he'd thin out the plants as the season progressed to make room for the growing bulbs. First he'd harvest some when they were young and skinny, then there would be some with small bulbs on the bottom. And later, we'd have full-sized onions.
I love onions in just about every form, but with the skinny green onions, I'm just as anxious to make use of the green tops as I am the white part. If you can't find green onions, chives would work just as well in these biscuits.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.