Description
These Cheddar Scallion Drop Biscuits are quick to prepare and bake, featuring a tender, flaky texture combined with sharp cheddar cheese and fresh scallions for a flavorful twist on classic biscuits. Perfect as a savory side or snack, they come together without any rolling or cutting, making them an easy option for busy kitchens.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet and Dairy Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1/3 cup chopped scallions (green onions)
- 3/4 cup buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, salt, and black pepper until well combined for an even distribution of leavening and seasoning.
- Cut in Butter: Add the cubed cold unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, which will help create flaky layers in the biscuits.
- Add Cheese and Scallions: Stir in the shredded sharp cheddar cheese and chopped scallions, distributing them evenly throughout the mixture to infuse flavor in every bite.
- Add Buttermilk: Create a well in the center of the mixture and pour in the buttermilk. Stir gently just until combined, being careful not to overmix to keep the biscuits tender.
- Form Drop Biscuits: Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Bake in the preheated oven for 12-15 minutes until the edges turn golden brown and the biscuits are cooked through.
- Serve: Serve the biscuits warm, optionally with butter or your favorite spread for added richness.
Notes
- Ensure the butter is very cold before cutting it into the flour for the best flaky texture.
- Do not overmix the dough once the buttermilk is added to avoid tough biscuits.
- For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the dry mix.
- These biscuits can be stored in an airtight container for up to 2 days and reheated in the oven before serving.
