Description
These Cheddar Scallion Drop Biscuits are a quick and flavorful twist on classic biscuits. With sharp cheddar cheese and fresh scallions folded into a tender, flaky dough, these drop biscuits bake up golden and delicious in just 25 minutes. Perfect for breakfast, brunch, or as a savory side, they combine simple pantry ingredients with a buttery richness and bright oniony notes.
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 Ingredients & Mix-ins
- 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 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 flour, baking powder, baking soda, garlic powder, salt, and black pepper to evenly distribute the leavening agents and seasonings.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for flaky biscuit texture.
- Add Cheese and Scallions: Stir in the shredded sharp cheddar cheese and chopped scallions, making sure they are evenly distributed throughout the flour-butter mixture.
- Add Buttermilk: Create a well in the center of the mixture and pour in the buttermilk. Stir gently just until the dough begins to come together. Be careful to avoid overmixing, which can make biscuits tough.
- Drop Dough onto Baking Sheet: Using a spoon, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for rising and spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on the edges and cooked through.
- Serve Warm: Remove the biscuits from the oven and serve warm. They’re delicious on their own or with butter or your favorite spread.
Notes
- Cold butter is essential for achieving a flaky biscuit texture. Keep it refrigerated until just before use.
- Do not overmix the dough to prevent tough biscuits.
- Feel free to substitute sharp cheddar with your favorite cheese varieties.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- Biscuits are best served fresh but can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month.
