Scallions And Cheddar Buttermilk Biscuits

Once again my successful little experiment of planting an onion in a pot and watching it grow bright green and tasty leaves has inspired yet another recipe worthy of being shared around here.

This time, however, the recipe I used my scallions for does not have a thing to do with Asian food (luckily, for some of you). On the contrary, it is a very western type of treat, which, as of today, is my new favorite savory thing to bake and one of my husbby’s new favorite things to eat. In fact he was the one who insisted I publish this recipe on the blog, so thanks to him, here it is!

This is a super easy, foolproof recipe which makes flaky, buttery and cheesy biscuits, perfect for an afternoon or lunchbox snack or as part of a breakfast/brunch meal. For instance, you can make delicious breakfast sandwiches with them.

Scallions And Cheddar Buttermilk Biscuits

Adapted from Martha Stewart’s basic buttermilk biscuits

Ingredients (makes about 12 medium size biscuits):

2 cups all-purpose flour, plus more for work surface

2 tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

¼ tsp. sugar

¾ cup chopped scallions

½ cup (1 stick) unsalted butter, cut into pieces

½ cup sharp cheddar cheese (I used white), shredded

1 cup buttermilk and a little extra for brushing the biscuits


1. Set the oven to 375 F degrees and line a baking tray with parchment paper. Set aside.

2. In a bowl, mix the flour, baking powder, baking soda, salt, sugar and chopped scallions.

3. Add the butter and combine using your fingers or a pastry cutter until you get the consistency of bread crumbs (you can used a food processor, but you should do this step first and then add the scallions)

4. Add the cheese and the buttermilk and stir to form a soft, sticky batter.

5. With your hands dusted with flour, transfer the batter to a generously floured surface.

6. Flatten out the batter using your fingers and form a 1 inch thick round.

7. Using a round, 2 ½ inches cookie cutter or the rim of a glass dusted in flour, cut the biscuits and place on the lined baking tray with enough space between them to allow them to rise and expand.

8. Gather together any leftover batter and repeat the same process until you have used all of it.

9. Brush the top of each biscuit with a little buttermilk and take to the preheated oven.

10. Bake for 18 – 20 minutes until light golden brown.

Serve them warm.



7 thoughts on “Scallions And Cheddar Buttermilk Biscuits

  1. Pingback: Scallions And Cheddar Buttermilk Biscuits | Beyond the Boiling Point

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