Cheddar Scallion Biscuits
These all butter (no shortening) Cheddar Biscuits are soft, flaky, and tender. The flavor is rich with tangy buttermilk, sharp cheddar, and green onion.
Crisp on the edges and fluffy in the middle. That’s my ideal biscuit.
These are exactly that, but then you add gooey, sharp cheddar cheese and a little bit of green onion to make the flavor even better.
This biscuit flavor combination is one I’ve been making for years, and it’s good enough to eat on its own, but can also compliment nearly any dinner spread.
Biscuits have a bit of a difficult reputation, maybe not as bad as Pie Crust, but they’re a lot easier to pull off than people think.
The most important thing to remember is to use a light hand to keep yourself from overworking the dough.
Because biscuits puff up quite a bit in the oven, they’re very forgiving.
They can go into the oven looking a bit shaggy, but they end up baking into flaky layers that give biscuits their visual appeal.
How to Make Cheddar Biscuits:
As you can see in the how-to video above, these biscuits are easy to make.
And quick too! It only takes 10 minutes to make the dough, and another 10 minutes to bake in the oven.
You can also freeze unbaked biscuits for a later dinner, then simply bake them any night you’d like.
Garlic Knots, English Style Scones, and Pumpkin Muffins are some of my other favorite recipes to bake. Enjoy!
Cheddar Scallion Biscuits
Ingredients
- 6.25 oz flour, by weight (1.25 cups, if measuring)
- 1.25 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp unsalted butter cubed
- 4 oz cheddar cheese grated
- 2 scallions sliced
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 450 degrees F.
- Whisk to combine the flour, baking powder, baking soda, and salt.
- Add the cubed butter, and break it down with your fingertips, working it into the dry ingredients to coat the little butter pieces with flour (see video if needed). When the butter has been smushed down into large flakes, stir in the cheddar and scallions.
- Pour in the buttermilk, and toss everything around, thinking of moistening the dough and distributing the liquid instead of working or overstirring the dough. The dough should be relatively clumped together.
- Flour your countertop lightly and gently pat and roll the dough out into a circle or rectangle. Use a biscuit cutter to cut out little biscuits (or, just cut it up into square pieces).
- Place the biscuits on a parchment or silicone mat-lined baking sheet and bake for 10 minutes. Enjoy!!!
Notes
Nutrition
Post updated in April 2019. Originally published August 2011.
Hi all from Zambia African continent.
Can I replace the buttermilk with long life and replace the scallions with normal onion. We don’t have scallions here.
Look forward to hearing from you.
Yup real close to red lobst*r biscuits! Merci!!
I love all your recipes they are wonderful!!
Just made it this morning for the family and we all love it! Best biscuits ever! I didn’t have buttermilk on-hand so used buttermilk substitute (1/2 cup whipping cream and 1 tbsp white vinegar). Thanks for sharing your recipe.
I found the recipe to be a tiny bit too salty. My scallions might have been on the smaller side and my cheese very sharp, but I would have doubled the scallion to keep up with the cheese.
Over the last few weeks I’ve made this recipe 10+ times and it’s so good. The first few times I made it exactly as described, and it’s perfect. Then we ran out of buttermilk so I used 2% and lemon juice – still came out great. Another time we were out of butter and used shortening – still great. We also ran out of scallions and used dehydrated onions. At some point I got lazy and started adding an extra tablespoon of milk and made them like drop biscuits- still great. This is an awesome, versatile recipe.
Thanks for sharing Erin. Really helpful to hear about your variations!
These are fantastic! I doubled the recipe using half AP flour and half WW flour (all I had at the time), whole milk with lemon juice and 6 scallions. Baked 1/3 and froze the remainder; the frozen ones took 2 mins more to cook but rose even higher than the room temp ones! Thanks for a wonderful recipe, Joanne!
Hi Rebecca, thanks for sharing your variations, very helpful! Glad they turned out well.