Description
Fluffy and buttery cheddar scallion drop biscuits that are quick to make and packed with savory flavors. These biscuits combine sharp cheddar cheese and fresh scallions for a versatile side or snack, perfect to accompany soups or be enjoyed on their own.
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
Dairy & Cheese
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
Vegetables
- 1/3 cup chopped scallions (green onions)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- 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.
- Incorporate Butter: Add the cubed cold unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, ensuring the butter remains cold for flaky biscuits.
- Add Cheese and Scallions: Stir in the shredded sharp cheddar cheese and chopped scallions, distributing them evenly throughout the flour mixture.
- Add Buttermilk: Create a well in the center of the bowl and pour in the buttermilk. Stir gently with a spoon until the dough just comes together. Be careful not to overmix, as this can make the biscuits tough.
- Drop Biscuits on Sheet: Using a spoon, drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuit edges turn golden brown.
- Serve: Serve the biscuits warm, optionally spreading with butter or your favorite spread for extra richness.
Notes
- Ensure butter is cold to achieve flaky biscuits.
- Do not overmix the dough to keep biscuits tender.
- You can substitute sharp cheddar with other types of cheese for different flavor profiles.
- These drop biscuits can be stored in an airtight container for up to 2 days and reheated in the oven.
- For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture.
