So this is day 4 of the 100 biscuit challenge and I might just have found my biscuit of the month! I have made these for dinner, tossed them in with my lunch or had some alongside scrambled eggs for breakfast this morning. They are legit an obsession at the moment.
I used this Kerrygold aged cheddar cheese. I think you guys know how I feel about Kerrygold’s butter- and I feel just as strongly about their cheese.
Can we have a chat about how next level these are though? These savory, tangy and extra cheesy biscuits will disappear within seconds of coming out of the oven! You won’t be able to stop yourself from grabbing a few before they hit the dinner table. I literally have these three by the time I finished taking pictures for this post.
Oh, and they are absolutely great as a topping for potpies. Years ago, I share my great grandmother’s beef stew loaded with vegetables and I topped it with my cheddar biscuits. I usually make it every time my great grandma Oslo visits- the last visit I topped it with these little babies.
Man oh man!
I love the rustic look to these biscuits because of the pockets of cheese and scallions. There is something beautiful in the imperfections.
These tasty biscuits are extra tender thanks to the addition of both buttermilk and cheese. I love making these biscuits because they really do come together in a flash- super quick and easy it is almost too sinfully delicious- buttery golden crusty tops and fluffy moist insides.
I hope you guys make these as soon as possible and send me a comment to let me know how they turned out.
Peace and Love!
Ann
Cheddar Scallion Biscuits
This Cheddar Scallion Biscuits Recipe makes the most tender, delicious, fluffy and cheesy biscuits. It is currently raining cats and dogs in Florida and these made the perfect addition to any soup or stew.
Ingredients
- 7 0z Cheddar coarsely grated (1 1/2 cups)
- 2 1/2 Cups All purpose Flour
- 3 scallions finely chopped
- 2 tablespoons Baking powder
- 2 teaspoon Sugar
- 8 tablespoons Frozen butter unsalted
- 1 teaspoon salt
- 1 Cup Buttermilk
- 2 tablespoons Butter for brushing tops
Instructions
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, Stir in Cheddar and scallions. Then add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).
- Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
- Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
- Place biscuits on a baking sheet and place in oven. Make sure they’re touching. Bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8. Brush on the melted butter and enjoy!
- NOTE: If you don’t have a food processor, you can cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.