Yield: 6-8 shortcakes
2 cups plus 2 tablespoons all-purpose flour
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
1 scallion, thinly sliced
1 cup milk
1 tablespoon olive oil
1 1/2 tablespoons red wine vinegar
1/8 teaspoon salt
pinch of sugar
freshly ground black pepper
1/2 pound cherry or grape tomatoes (mixed colors, if you can find them)
3 tablespoons plain greek yogurt or cream cheese
4 ounces goat cheese, softened
greens from 2 scallions, thinly sliced
1. Preheat oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the 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 the scallion. Add the milk and stir until evenly moistened.
2. Drop dough into rounds on the baking sheet. Pat out dough to 3/4- to 1-inch thickness. Arrange the biscuits on the parchment-lined baking sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes.
3. Whisk together the olive oil, red wine vinegar, salt, sugar, and pepper in the bottom of a bowl. Quarter the tomatoes lengthwise and add them to the bowl with the dressing, tossing them together gently.
4. In a separate bowl use an electric mixer to whip together the yogurt/cream cheese and goat cheese. Beat until light and fluffy.
5. To assemble the shortcakes, split each warm biscuit in half (I used a bread knife to cut them). Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with scallion-green slivers. Eat at once.