Can I make these biscuits ahead of time?

Absolutely. Prepare the dough, cut out the biscuits, and freeze them on a tray. When you’re ready to bake, just add a couple of extra minutes to the baking time—no need to thaw.

Do I have to use buttermilk?

Buttermilk is best because its acidity ensures a tender crumb and great flavor. If you don’t have it, mix whole milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes—it works beautifully.

Can I use pre-shredded cheese?

Yes, pre-shredded cheese is convenient and works fine, but shredding your own from a block melts a bit more smoothly and adds richer flavor.

My biscuits didn’t rise. What went wrong?

Baking powder or soda that’s lost potency, overworked dough, or warm butter can all hinder rise. Always use fresh leavening, work the dough gently, and keep ingredients cold for the best lift.

Cheddar Scallion Biscuits Recipe

Name: Cheddar Scallion Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1/4 teaspoon fresh cracked black pepper; 1 cup (2 sticks) unsalted butter, plus more for brushing tops; 1 1/2 cups whole buttermilk; 1 (8-ounce) bag shredded cheddar cheese, about 2 cups; 1/2 cup chopped scallions

There’s something truly magical about warm, flaky biscuits straight from the oven, especially when they’re loaded with sharp cheddar and fresh scallions. This Cheddar Scallion Biscuits recipe is a personal favorite for good reason: they’re unbelievably easy, fast enough for even your busiest weeknights, and packed with flavors that make each bite irresistible. Whether you’re looking to jazz up a simple soup or need a quick side for dinner, these cheesy, savory biscuits will have everyone reaching for seconds.

Why You’ll Love This Recipe

Ready in a Flash: With about 10 minutes of prep and only 15 minutes in the oven, these biscuits come together faster than most main dishes.
No Mixer Needed: You only need one bowl, a grater, and your hands—no fancy equipment or special techniques required.
Irresistible Flavor: Tangy cheddar, aromatic scallions, and a hint of garlic infuse each biscuit with incredible flavor.
Flaky Every Time: The secret to sky-high, ultra-tender biscuits? Lots of cold butter and a simple freezing step—easy, foolproof, and so satisfying.
Weeknight-Friendly: Everything you love about scratch-made biscuits, but in less than half an hour.

Ingredients You’ll Need

Here’s what you’ll need, plus some quick notes and purpose so you get perfect biscuits every time:

All-Purpose Flour: The foundation of the biscuits, providing lightness and structure.
Baking Powder & Baking Soda: These leaveners ensure your biscuits rise tall for that classic, fluffy bite.
Kosher Salt: Just the right amount ties all the flavors together.
Garlic Powder: Adds a subtle savory note—a little upgrade from plain biscuits.
Fresh Cracked Black Pepper: Just a few cracks bring warmth and depth.
Unsalted Butter: Use it cold—grating right into the flour makes those coveted flaky layers.
Shredded Cheddar Cheese: Sharp cheddar melts into gooey pockets and adds bold flavor.
Chopped Scallions: Bright, mild onion flavor with every bite.
Whole Buttermilk: The key to tender, tangy crumb.
Extra Butter (for brushing): Adds a mouthwatering golden finish.

Tip: Use cold, not softened, butter for maximum flakiness!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on these biscuits? Here are a few ways to switch things up:

Spicy Twist: Fold in a finely chopped jalapeño or a pinch of cayenne for heat.
Herby Biscuits: Swap in fresh chives, parsley, or dill for the scallions.
Mix Up the Cheese: Try pepper jack, gruyère, or smoked gouda instead of cheddar.
Gluten-Free: Use a cup-for-cup gluten-free flour blend.
Vegan Friendly: Use a vegan butter and plant-based buttermilk (almond milk with a splash of lemon juice works in a pinch).

How to Make Cheddar Scallion Biscuits

It’s easy—really! Here’s how to go from flour to piping hot biscuits in 25 minutes:

Step 1: Prep Your Baking Sheet

Preheat the oven to 450°F and line a large baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and a few cracks of freshly ground black pepper.

Step 3: Grate and Mix in the Butter

Use a handheld grater to shred cold butter directly into the flour mixture. Gently blend with your hands, pinching the butter into the flour until only pea-sized bits remain. Some larger pieces are okay!

Step 4: Add Cheese and Scallions

Toss in the shredded cheddar and scallions, mixing just enough to coat everything.

Step 5: Add Liquid and Form the Dough

Make a well in the center, pour in the buttermilk, and use a spoon to bring the dough together. It should look a bit sticky; that’s good!

Step 6: Shape and Cut Biscuits

Turn the dough onto a lightly floured surface, flour your hands, and gently knead 2-3 times. Roll into a rough square (about 9×9 inches). Stamp out biscuits with a cutter (without twisting!) and place them side by side on the baking sheet—touching so they bake up tall.

Step 7: Chill and Bake

Pop the tray into the freezer (or fridge) for 10 minutes to relax the dough and firm up the butter. Slide them into the oven and bake for 10-15 minutes, until golden brown.

Step 8: Brush and Serve

Brush biscuit tops with melted butter, if desired, and enjoy them warm.

Pro Tips for Making the Recipe

Cold Ingredients: Cold butter and buttermilk are essential—don’t let them soften before starting.
Don’t Overwork: Gentle handling keeps biscuits light and tender.
No Twisting: Stamping straight down and up with your biscuit cutter helps create flaky layers.
Let Them Touch: Arranging biscuits so they touch each other encourages them to rise tall and soft.
Freeze for a Few Minutes: A quick chill firms up the butter and gives the best rise and texture.

How to Serve

Cheddar Scallion Biscuits are as versatile as they are delicious. Here’s how to serve them:

Breakfast: Slice and fill with fried eggs and bacon for a gourmet breakfast sandwich.
With Soup or Chili: Perfect for dunking into creamy tomato soup, hearty chili, or your favorite stew.
On the Side: They elevate any meal—think roast chicken, BBQ, or a crisp salad.
Snack Time: Warm with a smear of salted butter or a touch of honey—simply divine.

Make Ahead and Storage

Storing Leftovers

Store cooled biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to 5 days.

Freezing

Freeze baked or unbaked biscuits on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes if unbaked, or reheat already baked biscuits at 350°F until warmed through.

Reheating

Warm biscuits in a 350°F oven for 5-7 minutes (or microwave briefly) to revive their softness and get those cheesy edges melty again.

FAQs

Can I make these biscuits ahead of time?

Absolutely. Prepare the dough, cut out the biscuits, and freeze them on a tray. When you’re ready to bake, just add a couple of extra minutes to the baking time—no need to thaw.
Do I have to use buttermilk?

Buttermilk is best because its acidity ensures a tender crumb and great flavor. If you don’t have it, mix whole milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes—it works beautifully.
Can I use pre-shredded cheese?

Yes, pre-shredded cheese is convenient and works fine, but shredding your own from a block melts a bit more smoothly and adds richer flavor.
My biscuits didn’t rise. What went wrong?

Baking powder or soda that’s lost potency, overworked dough, or warm butter can all hinder rise. Always use fresh leavening, work the dough gently, and keep ingredients cold for the best lift.

Final Thoughts

There’s something so satisfying about homemade biscuits, especially when each bite bursts with cheddar, scallions, and a hint of garlic. With minimal prep and foolproof steps, these Cheddar Scallion Biscuits prove that a delicious, bakery-worthy side is possible any night of the week. Give them a try—experiment with flavors, make them your own, and revel in the joy of fresh, flaky biscuits at your table. Enjoy!