Description
These Cheddar Scallion Drop Biscuits are a quick and easy savory treat, perfect for breakfast or as a side. Made with sharp cheddar cheese and fresh scallions, these drop biscuits are flaky, flavorful, and come together in under 30 minutes. The buttermilk adds a tender crumb, while the garlic powder gives a subtle, delicious punch.
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 the 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 all-purpose flour, baking powder, baking soda, garlic powder, salt, and black pepper until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form with small pea-sized pieces of butter visible.
- Add Cheese and Scallions: Stir in the shredded sharp cheddar cheese and chopped scallions evenly distributing them throughout the crumb mixture.
- Add Buttermilk: Create a well in the center of the mixture and pour in the buttermilk. Gently stir just until the dough comes together. Avoid overmixing to keep biscuits tender and flaky.
- Drop the Dough: Using a spoon, scoop heaping spoonfuls of the biscuit dough and drop them onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and biscuits are cooked through.
- Serve: Remove from oven and serve warm. Optionally, add butter or your favorite spread for extra flavor and moisture.
Notes
- Make sure the butter is very cold to create flaky layers in the biscuits.
- Do not overmix the dough to keep the biscuits light and tender.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- These biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
- Reheat in a warm oven before serving to restore flakiness.
