Not only are we in the middle of Grilled Cheese Month, we're also in the middle National Park Week. How great is that? I'm a big fan of parks -- trees, mountains, lakes, wildlife, fresh air, wide open expanses of nature...I live in New York City, so all these things are precious commodities. You don't ordinarily associate fine dinning with national parks, but there's a lot more to eat in the midst of all those hiking trails than granola and berries. For example, Shenandoah National Park in Virginia features two dining rooms where you can savor upscale fare like seared trout with lemon butter and creme brulee; here's a recipe from one of their chefs. These biscuits are super simple to make, because you don't need to roll out the dough or cut out shapes --  just mix the ingredients, drop portioned dough onto a cookie sheet, and bake. They'd be great with some barbecue or fried chicken.

Green Onion-Buttermilk Biscuits

Yield:  12 Servings

Ingredients

• 3 cups all-purpose flour
• 2 tbsp sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup or 1-1/2 sticks chilled unsalted butter, cut into 1/4-inch pieces
• 1 cup green onions, chopped fine
• 1 cup buttermilk

Preparation:

Preheat oven to 425 degrees F.

Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend.

Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.

Add buttermilk and green onions and stir until evenly moistened.

Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.

Bake until biscuits are golden brown on top, about 15 minutes.

Cool slightly. Serve warm.