Inspired by Elyn's post, we decided to try the scallion biscuits too. We served the biscuits as a side dish to salmon patties and white beans with rosemary and olive oli. Ginger whipped up a remoulade for good measure for the salmon.
What did we change? Following Elyn's advice, we tried to make more topping. So, we doubled the cream but did not have double the cheese. Kathy, unaware of this, commented that she wished the topping was cheesier. So, that was not exactly a complete success.
Other than that we followed the recipe as is. All week long Bruce thought the recipe was "chive" biscuits, and we might try this next time. The drizzled tomatoes were good, and made the bottom of the biscuit a bit soft; three of four diners thought that was good. Finally, the dressing on the tomatoes could be amped up with a little dijon mustard and garlic.
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