Cheddar Scallion Biscuits
These all-butter (no shortening) Cheddar Scallion Biscuits are soft, flaky, and tender. The flavor is so comforting, with tangy buttermilk, sharp cheddar, and the bite of green onion.
Crispy on the edges and oh-so-tender in the middle.
That’s what we all want in a biscuit, right?
Sure, you can have the best biscuit recipe out there, but the result is very dependent on how you handle the biscuits.
The most important thing to do when you make biscuits is to make sure you don’t overwork the biscuits.
Say five times aloud while mixing the dough “I will not overmix. I will not overmix.”
The more you work the dough, the tougher it will be, and no one wants hockey puck biscuits.
Biscuits can come in an infinite number of flavors, but most of the time I’ll make plain biscuits, rosemary biscuits, or these cheddar scallion biscuits. It’s so classic!
It only takes 10 minutes to make the dough, and another 10 minutes to bake in the oven. It’s a quick ticket to warm and cheesy biscuit heaven!
Cheddar Scallion Biscuits
Ingredients
- 6 oz flour (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 chopped
- 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 work it with your fingertips, breaking down the butter and coating the little butter pieces with flour. When it looks like large crumbs, 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!!!
I just made these two nights ago. I doubled the recipe to share them with a few coworkers. They turned out great, except I may have overworked the dough slightly, but they were still tasty! I also brushed the tops with melted butter and garlic salt. Mmm mmm!
That’s great, Emily! So happy to hear.
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6 oz. of flour is 3/4 cup. The recipe says both 6oz and 1.25 cups. I went with the 1.25 cups. Then, basted them with butter when they came out. Delicious!
Hi Kelly, I believe you’re mixing up dry and wet measurements here. 5 ounces is the standard for dry measurement of flour, so the 6 oz is about 1.25 cups (technically it’d be 6.25oz). Glad you went with the 1.25 cups and that they came out well. Happy baking!!
Can self-rising flour be used?
Hi Carol, I don’t have experience baking with self-rising flour, as I always add leavenings separately. Sorry I can’t advise!
Thank you, Joanne. I will try it and let you know how they turn out. At least we will know if it works.
Can you substitute regular milk instead of buttermilk and get good biscuits ?
It is truly not the same, but I think it’d still be good. Add a tablespoon of vinegar to the milk to mimic the acidity.