Slowly add the buttermilk & put together this hearty idea

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For a long time, I thought biscuits were only for breakfast. I never served them with dinner, but I had such a hard time making homemade bread. I just didn't have time for all that rising and baking. I started making biscuits as a dinnertime side dish, and because no one in my family has complained, I haven't stopped. The recipe that follows is the perfect way to put fresh-baked bread on the table with very little effort.
These biscuits turn out perfect every time. I love how quick and easy they are. I've made every flavor of biscuit (from maple bacon to everything-spiced biscuits), but these Southern cheddar scallion biscuits remain my family's favorite. They have the same beautiful texture of a classic buttermilk biscuit, but they get a savory boost from the addition of cheddar and green onions. If you don't have cheddar around, feel free to substitute any type of cheese.
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Cooktop Cove
Southern Cheddar Scallion Biscuits
6
15 minutes
24 minutes
39 minutes
2 1/4 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
9 tablespoons butter
1/2 cup grated cheddar cheese
1/4 cup chopped green onions
1 cup buttermilk
Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, baking soda, butter, cheddar cheese and green onions. The mixture should have the texture of wet sand.
Slowly add the buttermilk, stirring gently until it is just combined. Do not overmix. There may be some clumps of flour, which is okay.
Turn out the dough onto a floured work surface and roll it until it is 1/2 inch thick. Cut out 6 biscuits with a 2-inch cutter and place them on the sheet. Leave about an inch between the biscuits to allow them to cook properly.
Bake for 24 minutes, until a toothpick inserted in the center comes out clean.
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