Can I use pre-shredded cheese instead of grating my own?

Absolutely, but freshly grated cheese melts better and provides a smoother texture. Pre-shredded works fine for convenience, just try to choose a sharp cheddar for full flavor.

What if I don’t have buttermilk?

No problem! Mix regular milk with a splash of lemon juice or vinegar, let it sit for 5 minutes, and you’ll have a solid substitute. Buttermilk gives the biscuits that signature tang and tenderness, so include something acidic.

Can I prepare the dough ahead of time?

Yes, you can make the biscuit dough and cut out rounds a few hours in advance. Simply cover and refrigerate the tray until ready to bake.

Can I make these biscuits gluten-free?

Certainly! Substitute your favorite all-purpose gluten-free flour blend. The texture may change slightly, but you’ll still get a delicious, cheesy biscuit.

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 to brush tops; 1 1/2 cups whole buttermilk; 1 (8-ounce) bag shredded cheddar cheese (about 2 cups); 1/2 cup chopped scallions

There’s nothing quite like pulling a tray of golden, cheesy, and aromatic Cheddar Scallion Biscuits from the oven—especially when you realize it took barely 25 minutes from start to finish. These biscuits are the savory answer to busy weeknights or lazy weekend brunches. The tender, flaky layers are loaded with pockets of sharp cheddar and savory scallions, with a whiff of garlic and a buttery aroma that might just bring neighbors knocking. This recipe is your new go-to for biscuits that are both deliciously impressive and unbelievably easy.

Why You’ll Love This Recipe

Speedy and Effortless: Truly, from mixing bowl to tabletop in under half an hour—no fancy equipment, no endless list of steps.
Ultra-Flavorful: Each bite bursts with cheesy sharpness, zesty scallions, and rich buttery goodness. The garlic powder and cracked pepper round out the flavors, making it irresistible.
Fantastic Texture: Expect the perfect blend of fluffy, tender crumb and cheesy, slightly crisp edges. That’s biscuit heaven.
Weeknight-Friendly: Minimal prep, simple ingredients, and no need for rise time. These are the biscuits for when you need “wow” without all the work.
Endlessly Versatile: Delicious for breakfast sandwiches, as a side for soups, or just on their own, warm from the oven.

Ingredients You’ll Need

All the essentials for these dreamy biscuits, each bringing something important to the table:

All-purpose flour: The base for a tender but sturdy biscuit.
Baking powder & baking soda: These create the biscuit’s signature height and lightness.
Kosher salt: Balances flavors and ensures the dough isn’t bland—don’t skip it!
Garlic powder: Adds a wonderful savory depth that makes the biscuits downright addictive.
Fresh cracked black pepper: A dash gives subtle warmth without overpowering.
Unsalted butter: The secret to flaky layers; use cold butter and grate it in for best results.
Cheddar cheese: Sharp cheddar is the star, adding tang, richness, and those crave-worthy gooey bits.
Chopped scallions: These bring fresh, oniony flavor, beautiful green flecks, and complexity.
Whole buttermilk: The acidity keeps biscuits tender and provides just the right tang.
Extra butter (for brushing): An optional finish for a bakery-style glossy top.

Tip: Use the freshest scallions and real buttermilk—subpar substitutes just won’t do these biscuits justice.

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

Bored with the same old biscuits? Here are some fabulous ways to switch things up:

Herb Lovers: Swap out scallions for chives, parsley, or a little dill.
Cheese Swap: Try pepper jack for a spicy kick or Gruyère for a nuttier biscuit.
Add-ins: Crumbled cooked bacon or diced ham work brilliantly for a heartier biscuit.
Gluten-Free: Use your favorite gluten-free flour blend (make sure it contains xanthan gum).
Mini Biscuits: Make smaller, bite-sized biscuits perfect for parties or snacks.

How to Make Cheddar Scallion Biscuits

Step 1: Prep the Oven and Pan

Preheat the oven to a hot 450°F and line a baking sheet with parchment paper for easy cleanup. Biscuit dough waits for no one, so have everything ready to go.

Step 2: Make the Dry Mix

In a large bowl, whisk together your flour, baking powder, baking soda, salt, garlic powder, and a few cracks of black pepper. Mixing the dry ingredients first ensures the leavening agents distribute evenly.

Step 3: Incorporate the Butter

Grab that handheld grater—yes, grate the cold butter directly into the flour mix. This is crucial: grated butter translates to gorgeous, flaky layers. Gently toss and pinch the butter into the flour until it resembles pea-sized bits.

Step 4: Add Cheese and Scallions

Toss in the shredded cheddar and chopped scallions. Give everything a gentle stir so the cheese and scallions get well distributed but the mix remains fluffy.

Step 5: Bring It Together

Make a little well in the center of your bowl and pour in the cold buttermilk. Use a spoon or your hands to gently bring the dough together—it should be a bit sticky and shaggy.

Step 6: Knead and Shape

Turn the dough out onto a lightly floured surface and coat your hands with a little flour. Fold the dough onto itself 2 or 3 times—no need to overwork it. Roll it into a rough 9×9-inch square.

Step 7: Cut the Biscuits

Use a biscuit cutter or the rim of a glass to punch out rounds. Don’t twist the cutter! Just press down and lift for tall, layered biscuits. Place cut biscuits on the tray so their sides touch—they help each other rise.

Step 8: Quick Chill and Bake

Pop the tray into the freezer for 10 minutes (or fridge if tight on space). This quick chill is the ultimate flaky biscuit hack. Then bake in the hot oven for 10-15 minutes, until tops are golden and edges are crisp.

Step 9: Finish and Enjoy

Right when they come out, brush the tops with more melted butter if you like (who wouldn’t?). Enjoy these biscuits warm, when they’re at their absolute best.

Pro Tips for Making the Recipe

Cold Ingredients are Key: Keep butter and buttermilk cold from start to finish for flakier, taller biscuits.
Handle Gently: Over-mixing and over-kneading make tough biscuits. Stop when the dough just comes together.
Cut Clean: Press straight down with your cutter for proper rise—no twisting!
Chill Before Baking: That quick trip to the freezer helps the biscuits keep their shape and creates perfect layers.
Space Smartly: Let the biscuits touch on the tray. This helps them soar sky-high rather than spread out.

How to Serve

Cheddar Scallion Biscuits can complement almost anything. Here are ways to make the most of every batch:

As a Side: Fantastic alongside soups, stews, chili, or scrambled eggs at brunch.
Breakfast Sandwiches: Split and stuff with eggs, bacon, or sausage—this is pure comfort.
With Butter: Slather warm biscuits with salted or herbed butter for a quick snack.
Dipping: Serve with tomato soup or creamy chowders for dipping.
On a Cheese Board: Slice and pair with cold cuts and spreads for a fun appetizer.

Make Ahead and Storage

Storing Leftovers

Keep any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer enjoyment, refrigerate for up to 4 days, but always bring them back to warm before serving.

Freezing

Ensure biscuits are completely cooled, then freeze them in a sealed bag or container for up to 3 months. For best flavor, wrap individually or in layers with parchment to avoid freezer burn.

Reheating

To revive biscuits, reheat in a 350°F oven for 5-8 minutes, or pop them in the toaster oven. Microwaving works in a pinch, but oven reheating brings back that fantastic exterior crunch.

FAQs

Can I use pre-shredded cheese instead of grating my own?

Absolutely, but freshly grated cheese melts better and provides a smoother texture. Pre-shredded works fine for convenience, just try to choose a sharp cheddar for full flavor.
What if I don’t have buttermilk?

No problem! Mix regular milk with a splash of lemon juice or vinegar, let it sit for 5 minutes, and you’ll have a solid substitute. Buttermilk gives the biscuits that signature tang and tenderness, so include something acidic.
Can I prepare the dough ahead of time?

Yes, you can make the biscuit dough and cut out rounds a few hours in advance. Simply cover and refrigerate the tray until ready to bake.
Can I make these biscuits gluten-free?

Certainly! Substitute your favorite all-purpose gluten-free flour blend. The texture may change slightly, but you’ll still get a delicious, cheesy biscuit.

Final Thoughts

Cheddar Scallion Biscuits are everything a biscuit should be: simple, savory, and wildly satisfying. They’ll brighten up weeknights, level up weekend brunch, and impress at potlucks—with nearly zero effort. So grab a bowl, gather your ingredients, and experience all the buttery, cheesy magic for yourself. Your taste buds (and your family) will thank you!