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
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:
- 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!!!
Recipe Notes:
You can freeze these and bake them from a frozen state. Just add 3-5 minutes to the baking time.
You should be excited they look so very, very good…..
Great advice on not overworking the dough. These biscuits look phenomenal.
yum yum yum!
oh these look like the ones you get at Ruby Tuesdays! I was just craving biscuits lately…. hmmm… 🙂
These look just amazing. Some of your recipes look just a little too good! I’m salivating just loking at them… with no hope of eating one soon. Bad times.
Like many have said- they look amazing. They are picture perfect! If they taste as good as they look, I’d probably eat them all!
Wow! this one loooooooks delicious!
These were fabulous!
ooo you tried them? That’s great!!! Thanks for letting me know =)
Ohhh I am going to have to make these this weekend. I’m drooling over my keyboard at work. Thanks!
I made these last night. They were so good I considered making them again today!!! I took your advice and did not overmix and I think that made a big difference. I ended up cutting them into nine biscuits and that seemed to work well! My husband and I ate them all! Thanks for the great recipe! Oh and my grocery store was out of buttermilk, so I cheated and used milk with lemon juice and they still were amazing!!!
Danelle, YAY! They’re addicting aren’t they? And kudos to you for not overmixing…that really is the key!
These turned out PICTURE PERFECT~ Amazing!
SO glad to hear it Karla Marie!
Thanks for sharing, I made these yesterday and had them with pumpkin soup, it was a very fabulous dinner!! Had to make a fresh batch today, that’s how good they are!! I substituted the buttermilk for yogurt as we don’t have that where I live, and the Cheddar for gruyere as that is what I had, they were really delicious!! Thank you
Okay, okay, you got me. I am now subscribed to your website. Thanks for the watermelon picking/cutting tips and biscuit tips!! {via pinterest} xo Gwen
Haha, Thanks Gwendolyn! Happy cooking =)
I made across a variation of this recipe and made these last night. While they weren’t tough, they didn’t rise as much as I’d hoped (your recipe uses slightly more baking powder. I knew not to “overmix” but didn’t know what the mixture should look like so pictures like yours along with the tips help greatly…your biscuits will become what I aim for. Thanx.
This is my VERY favorite food blog…EVER! I began on a journey of healthy eating last year after I went to the doctor. I have cut out processed foods. Your recipes and pictures are amazing! I am thrilled to have your page bookmarked! Thank you a million times for sharing your stuff with the world!! :). I have tried several of your recipes and have had great success with all of them!
Awww Andrea, thank you!!! I’m so glad you enjoy Fifteen Spatulas so much. And good for you for making an effort to eat healthy.
These were so delicious, especially hot right out of the oven! Your recipes are great, I have been cooking all day trying new things.
Nancy, that’s just awesome! I’m so glad you’re having a tasty and fun baking day!
Are we allowed to print out a recipe to use for ourselves ?
Hi Libby, yes, absolutely! My copyright notice just refers to when people copy and paste my entire posts and post it on their sites claiming it as their own (that I don’t like). But feel free to print the recipe, save to recipe box, and that sort of thing.
I think I am going to add jalapinos.
Will all purpose flour work? Or does it need to be a specific kind
Hi Leticia, all purpose for these is perfect. The same rule applies for all recipes in general, but for everything on Fifteen Spatulas, flour means all purpose flour. Hope that helps!
Thank you for that clarification about the flour because there is a recipe that calls for bread flour. I hope to try these tomorrow and I will be sure to leave my feedback..
These biscuits look delicious! I just love how fluffy they look.
These look addicting, but I will try them anyway. The printed recipe doesn’t say how much scallions is needed, I am a little scared to put too many in there.
No, I can’t read, it’s there! I’m off grocery shopping 🙂
haha, okay great. I was like huh? It says 2 scallions. White and green parts =) Have fun making them! They are my favorite biscuits.
I’m upset because mine doesn’t look like yours! 🙁
TBH, I don’t bake, and every time I do something with flour it comes out wrong. I don’t know what it is..
With these biscuits, they were soft, but not flaky… and IMO a bit dry, even though I used all your measurements..
I wonder if its because the buttermilk that I found comes in powder form..
I’ll have to try again…
Hi Michelle, do you have an oven thermometer? If they were dry, they were likely over baked (and a lot of ovens run hot). For the powdered buttermilk, do you hydrate it with water or is it a straight powder addition?
I do not have an oven thermometer. And I did hydrate the buttermilk before adding it to the mix. That’s what the can said. Should I have done differently?
Hi Michelle, yes, that is the proper way to use the powdered stuff. I think it’d be great to have an oven thermometer! They’re not expensive (around $5) and it’s important to make sure your oven is on temp.
Hello all the way from Australia!!!!!!! I have just made these lovely morsels and they were fabulous. Very fluffy and delicious. I always wondered what biscuits were as I only know them as sweet and crunchy as in tim tams or chocolate teddy bear biscuits, i’m so glad now l know. So thank-you for this marvelous recipe, can’t wait to try some more……
Hi Melissa, I can hear your accent from here! haha. Glad you enjoyed these biscuits! Yes, I know that biscuits is also a name for cookie-type things in other countries. Happy cooking!
You are so right about overworking them! But you also need to know how far to go. I find that if you under do it you get all sorts of flour pockets. I will have to start using buttermilk and cooking it at a lower temp. I’ve been running about 475 for 12m & yours look more even! Thanks!
Hi Jeff, that’s right, it’s kind of tricky to get it just right! It sounds like you’re very observant though, and are getting good at perfecting biscuits!
I’ve made these biscuits twice and the second time I’ve added jalapeños. So good!! These are so easy to make and adaptable to whatever you want to add. Love these!
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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