Description
Cheddar Scallion Biscuits are savory, flaky, and buttery, packed with melty cheddar cheese and fresh scallions. Made in just 25 minutes, these homemade drop biscuits are the perfect companion to soups, breakfast, or enjoyed on their own. The combination of tangy buttermilk, sharp cheddar, and aromatic scallions makes each bite flavorful and comforting.
Ingredients
Units
Scale
Dry 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
Dairy
- 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
Vegetables
- 1/2 cup chopped scallions
Instructions
- Preheat Oven & Prepare Sheet: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, garlic powder, and about 1/4 teaspoon of freshly cracked black pepper until well combined.
- Incorporate Butter: Use a handheld grater to grate the butter directly into the flour mixture. Using your hands, gently pinch and combine the butter with the flour until it forms pea-sized bits and a crumbly texture, being careful to leave some larger chunks for extra flakiness.
- Add Cheese and Scallions: Add the shredded cheddar cheese and chopped scallions to the bowl. Lightly toss everything together until just distributed throughout the mixture.
- Add Buttermilk and Form Dough: Make a well in the center of the dry ingredients and pour in the buttermilk. Use a spoon to gently bring the dough together. The dough should be a bit sticky but cohesive. Mix only until everything is incorporated, avoiding overworking the dough.
- Shape and Roll Dough: Turn the dough out onto a lightly floured surface. Coat your hands with flour and gently knead the dough, folding it onto itself 2-3 times. Roll the dough into a rough 9×9-inch square, adding a little flour to the rolling pin if needed to prevent sticking.
- Cut Biscuits: Using a biscuit cutter or the rim of a glass, stamp out biscuits from the dough. Do not twist the cutter; simply press down and lift. Place each biscuit onto the prepared baking sheet, ensuring the biscuits are touching each other to help them rise tall. Gather and re-roll remaining dough scraps to cut out more biscuits.
- Chill Biscuits: Place the tray of shaped biscuits into the freezer (or refrigerator) for 10 minutes to help the butter stay cold, resulting in flakier biscuits.
- Bake: Bake the biscuits in the preheated oven for 10-15 minutes or until golden brown on top and cooked through.
- Brush & Serve: If desired, brush the tops of the hot biscuits with melted butter before serving. Enjoy warm!
Notes
- For taller, flakier biscuits, keep all ingredients as cold as possible.
- Do not twist the biscuit cutter; twisting seals the edges and prevents proper rising.
- Flour hands and rolling pin to prevent sticking when shaping dough.
- Chilling the biscuits briefly before baking helps create better layers.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 275
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
