Description
These Cheddar Scallion Biscuits are tender, flaky, and packed with the savory flavors of sharp cheddar cheese and fresh scallions. Infused with buttery richness and a hint of garlic, they’re perfect for breakfast, a snack, or as a savory side with any meal. Quick to prepare and irresistibly delicious, these golden biscuits are baked to perfection for the ultimate homemade treat.
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 & Fats
- 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)
Additions
- 1/2 cup chopped scallions
Instructions
- Preheat the Oven – Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper. Set aside to prepare for baking the biscuits.
- Combine Dry Ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper until well-combined and evenly distributed.
- Add Butter – Grate the cold unsalted butter directly into the flour mixture using a handheld grater. Use your fingers to gently pinch and incorporate the butter into the flour until the mixture forms pea-sized bits throughout. Some larger pieces are fine as they help create a flaky texture.
- Add Cheese and Scallions – Add the shredded cheddar cheese and chopped scallions to the bowl. Toss everything together lightly to ensure even distribution but avoid overmixing.
- Add Buttermilk and Form Dough – Create a well in the center of the mixture and pour in the buttermilk. Use a spoon to gently bring the dough together until just combined. The dough should be somewhat sticky.
- Knead and Shape the Dough – Turn the dough out onto a lightly floured surface. Lightly flour your hands to prevent sticking, then gently knead and fold the dough onto itself 2–3 times. Use a rolling pin to roll the dough into a rough 9×9-inch square, adding extra flour to the pin only if needed.
- Cut Biscuits – Using a biscuit cutter or a glass, stamp out biscuits from the dough without twisting the cutter (just press down and lift out). Place biscuits close together on the prepared baking sheet, allowing them to touch so they rise taller. Gather and re-roll dough scraps to make additional biscuits as needed.
- Chill the Biscuits – Place the baking sheet with the cut biscuits in the freezer (or refrigerator) for a quick 10-minute chill. This step helps ensure extra flakiness and rise.
- Bake – Remove from freezer and immediately bake for 10–15 minutes, or until the biscuits are golden brown on top and cooked through.
- Finish and Serve – Optionally, brush the tops of the warm biscuits with melted butter for extra flavor and shine. Serve warm and enjoy!
Notes
- Ensure the butter is cold for best results—this creates flakier biscuits.
- Do not overwork the dough; minimal handling keeps biscuits tender.
- The quick chill before baking helps the butter stay cold and results in higher rise.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 1/2 cups milk and letting it sit for 5 minutes.
- Recipe can be easily doubled for a larger batch.
Nutrition
- Serving Size: 1 biscuit
- Calories: 260
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 42mg
