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Dairy
Medium
6 Servings
Allergens 
40 Minutes
Diets
This is a perfect summer appetizer that is both beautiful and delicious. The shortcakes can be made in advance and frozen, but should be filled shortly before serving. Yield: 6 to 8 shortcakes
2 and 1/4 cups Mishpacha All Purpose Flour, plus more for dusting
2 tablespoons Haddar Baking Powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
1 scallion, thinly sliced
1 cup whole milk
1 tablespoon Gefen Olive Oil
1 and 1/2 tablespoons Tonnelli Red Wine Vinegar or apple cider vinegar
1/8 teaspoon salt
1 and 1/2 tablespoons sugar
freshly ground Gefen Black Pepper
1/2 pound cherry or grape tomatoes (mixed colors, if you can find them), quartered
2–3 tablespoons pine nuts
6 tablespoons heavy or whipping cream
7 ounces goat cheese, softened
greens from 2 scallions, thinly sliced
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or a silpat.
Whisk flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.
Stir in scallion. Add whole milk and stir until evenly moistened. Pat out to 3/4- to one-inch thickness and cut into six to eight (three-inch) rounds, re-forming the scraps as needed until all of the dough is used up.
Arrange biscuits on the parchment-lined baking sheet, spacing two inches apart. Bake about 15 minutes, until golden brown on top. Rotate the pan to ensure even baking.
Whisk together olive oil, red wine vinegar, salt, sugar, and freshly ground black pepper in the bottom of a bowl. Add tomatoes and toss gently.
In a separate bowl use an electric mixer to whip cream until peaks form. Add goat cheese and beat until the cheese topping is light and fluffy.
Split each warm biscuit in half. Generously spoon each half with tomato salad and dressing. Dollop with whipped goat cheese and sprinkle with scallion green slivers. Eat at once. (The biscuits will get a bit soggy if you assemble these and then leave them sitting for a while, so try to only assemble them as you need them.)
Photo by Esti Photography
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