We’re going through a biscuit phase in our family right now, and I just discovered a new favorite flavor combo: cheddar and scallions. I’ve known the two tasted good together, but I hadn’t tried them in my go-to buttermilk biscuit recipe until recently, and the result was kind of mind blowing!
I was worried they wouldn’t taste good topped with butter and honey—our usual biscuit-eating method!—but they were excellent. On their own, they were savory and just salty enough, and adding a drizzle of honey to the fresh-out-of-the-oven biscuits added a delicious sweetness. These easy-to-make biscuits are perfect with barbecue or a Sunday pot roast. And they’d be amazing topped with homemade sausage gravy for a hearty weekend breakfast.
I’m loving Minted Home’s new line of throw pillows, especially this pretty green design
(left; “Summer Fun” by Simona Cavallaro), which inspired me to make something
with scallions. || Cheddar Scallion Biscuits (right; recipe below)
Keep reading for this easy, savory biscuit recipe…
Cheddar Scallion Biscuits
Makes about 10 biscuits
2 cups self-rising flour*
6 Tablespoons cold butter, cut into chunks
heaping 1/2 cup grated medium cheddar cheese
2 scallions, green parts only, thinly sliced
3/4 cup cold milk
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicon baking mat. In a food processor, combine self-rising flour and cold butter pieces. Pulse lightly 8-10 times, just until the butter is broken into smaller chunks. Add the grated cheddar, scallions, and cold milk. Pulse just until the mixture comes together in a single mass. Put the dough on a well-floured surface, and pat it into a big circle, about 1/2″ thick. Fold the bottom third of the dough up toward the middle, and fold the top third of the dough down, like you would fold a letter. Then fold the left and right sides toward the middle in a similar fashion. You’ll have a very tall, very small pile of dough now. Using a rolling pin, roll the dough out to a thickness of 3/4″. Use a 2 1/2″ round biscuit cutter to cut out circles of dough. Place the biscuits on the prepared baking sheet with the sides just touching. Pile the scraps of dough back up, roll them out again to a thickness of 3/4″, and cut out more biscuits. You should be able to get about 10 biscuits cut out. Bake the biscuits for 15-18 minutes, until tall and golden. Eat warm topped with butter and honey.
*If you don’t have self-rising flour, you can substitute all-purpose flour + 2 1/2 teaspoons baking powder + 1/2 teaspoon salt.
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