Tomato Scallion Shortcakes with Whipped Goat Cheese

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Just before Christmas I took some time out of the hectic craziness that so often accompanies the holidays and spent an afternoon cooking and baking with my friend Stef.

Well, Stef and her pug, Weezer. Can’t forget our sous chef and wanna-be-taste-tester.

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It was the perfect afternoon to relax, laugh, and recharge – something I think we could all use more of throughout the year.

For lunch we decided to crack open one of our new favorite cookbooks, The Smitten Kitchen Cookbook, and give Deb‘s Tomato Scallion Shortcakes with Whipped Goat Cheese a try.

Now, I know what you are probably thinking. “Stephie…tomato scallion shortcakes? Aren’t shortcakes supposed to be sweet? And whipped goat cheese? All of this sounds like an awful lot of work just for lunch.”

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Yes, shortcakes are usually sweet. But this recipe puts a fun new spin on an old favorite. I mean, we’re topping a flaky, buttery biscuit with something delicious – in this case a beautiful tomato salad and creamy goat cheese…how can that go wrong? Answer: It can’t.

And, most importantly, in spite of the fancy-pants-sounding name and what seems like several components, this recipe is a snap to pull together. Stef and I were sitting down to eat within 45 minutes of pulling out our ingredients – and that’s only because we we had to stop and photograph everything! (What else would you expect from two food bloggers?)

This recipe would be perfect for a weekend brunch or a light lunch with friends. You could even make the various components ahead of time and simply assemble the shortcakes just prior to serving. I promise your guests will be incredibly impressed, and they don’t even have to know how easy it was.

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Recipe barely adapted from The Smitten Kitchen Cookbook.

Tomato Scallion Shortcakes with Whipped Goat Cheese
Yield: 6 to 8 shortcakes
For the scallion biscuits:
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons baking powder
  • ¾ teaspoon table salt
  • 5 tablespoons unsalted butter, chilled and cut into cubes
  • 1 scallion, thinly sliced
  • 1 cup buttermilk
For the tomato salad:
  • 1 tablespoon olive oil
  • 1½ tablespoons red wine vinegar
  • ⅛ teaspoon salt
  • Pinch of sugar
  • Freshly ground black pepper
  • ½ pound (approximately 1⅓ cups) cherry or grape tomatoes
For the topping:
  • 3 tablespoons heavy or whipping cream
  • 4 ounces goat cheese, softened
  • 2 scallions, thinly sliced
Make the biscuits:
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, whisk the flour, baking powder, and salt together. Use a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the scallion, then add the buttermilk and stir until the dough just comes together.
  3. On a floured surface, pat or roll dough to ¾-to-1-inch thickness and cut into 3-inch rounds, reforming scraps as needed. You will get about six to eight biscuits. Arrange 2 inches apart on the prepared sheet.
  4. Bake about 15 minutes, until golden brown.
Make the tomato salad:
  1. In a bowl, whisk together everything except the tomatoes. Halve or quarter the tomatoes, then add them to the bowl with the dressing and toss to combine.
Make the whipped goat cheese:
  1. In a separate bowl, use an electric mixer to whip the cream until peaks form. Add the goat cheese and beat until the mixture is light and fluffy.
Assemble the shortcakes:
  1. Split each warm biscuit in half. Generously spoon each half with the tomato salad and dressing. Dollop with whipped goat cheese and sprinkle with scallions. Serve immediately.



  1. Whipped goat cheese is the way to my heart! I wish I had a friend nearby that I could cook with!

  2. Yum! I was just looking at these in the book last night thinking…when summer rolls around, but I think you just pushed me over the edge. No need to wait until July.

    • As long as you can get your hands on some tomatoes (I just pronounced that “to-MAH-toes” in my head)…FORGET waiting! Do it TODAY!

  3. Ahhhh omiloooord I love the idea of tomato scallion shortcakes and OMG WHIPPED GOAT CHEESE YESSSS

  4. This looks so delicious. I just commented over on Stefanie’s blog that this recipe convinced me to buy the cookbook! I love, love, love goat cheese!

  5. Great pics. This was so fun to do! I can’t wait for cooking date number two… PS We need to schedule that!


  1. [...] when Stephie and I had a chance to cook and bake together over the holidays, we knew we had to make these. Or, more like I insisted we had to make these, because Stephie is a [...]

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