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.

Super Cheesy Cheddar Scallion Biscuits! Made with butter and buttermilk (no shortening), they're flaky and soft.

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.

Cheesy Cheddar Scallion Biscuits! An all-butter biscuit (no shortening) that's tender, soft, and flaky.

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!

Soft and fluffy Cheddar Scallion Biscuits

Cheddar Scallion Biscuits

These all-butter (no shortening) Cheddar Scallion Biscuits are soft, flaky, and tender.

Ingredients:

  • 6 oz flour (1.25 cups)
  • 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

Directions:

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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).
  5. Place the biscuits on a parchment or silicone mat-lined baking sheet and bake for 10 minutes. Enjoy!!!

Recipe Notes:

You can freeze these and bake them from a frozen state. Just add 3-5 minutes to the baking time.

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