Every time I make biscuits, I wonder, why don’t I make biscuits more often? They’re fluffy, flaky, buttery, and so much quicker to make than yeasted rolls. You can have them with dinner, split and stuff them with an egg and all the breakfast fixings in the morning, or offer them to your kids when they come home from school and are starving until it’s dinner time, at which point they’re full. Biscuits really are one of the perfect all-purpose, any time foods. And yet I’ll go months without making them! Maybe I subconsciously just want to get that thrill every time of remembering just how delicious they are. Which is all to say that you should definitely go out and make these ultra fluffy and buttery cheddar scallion buttermilk biscuits as soon as possible.
These cheddar scallion biscuits would be perfect with a big Sunday dinner, or with the last of the hearty soups and chilis we’ll be making before the warm weather really arrives. And since they only take a few minutes to mix up, you really can have them with a quick week night dinner too. I am a big fan of drop biscuits, since they skip the work of rolling and folding the biscuit dough. The trade off is often a shorter, less flaky biscuit, but this recipe, adapted from my trusty Cook’s Illustrated Baking Book, manages to make easy drop biscuits that are still tall and light. Three cheers for easy recipes that work!
I am so, so ready for real spring to get here, with oodles of spring produce. I think these biscuits do a nice job of straddling that winter-spring line, being hearty and cheesy, but still having that sharp taste of green onion that makes me think spring might, finally, be here. Or maybe it’ll be another fool’s spring (we’ve had a couple of those, only to have it snow again a few days later), and I’ll be making hearty casseroles and stews for eternity. I think as long as I have these biscuits to go with them, I’ll be fine either way.
- Make sure your butter is cold when you cut it into the biscuit dough. I cut mine into 1/4″ pieces, then put it in the freezer for a few minutes.
- These biscuits bake in a 9″ cake pan. There will be some space between each roll as you lay them out, but they’ll expand when they bake.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter, cut into ¼ inch pieces and chilled
- 2 tablespoons unsalted butter, melted
- 1 ½ cups buttermilk, chilled
- 1 cup sharp cheddar cheese, grated
- 6 green onions, white and light green parts trimmed and minced
- Preheat the oven to 500°F. Butter a 9” cake pan.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Sprinkle the butter pieces over the top, and cut them in with a pastry blender of two forks. You’ll be done when the largest pieces are the size of small peas.
- Stir in the cheese and green onions, then pour in the buttermilk and stir together with a wooden spoon.
- Use a lightly oiled ¼ cup measure to scoop out equal portions of the dough and place them in the 9” cake pan. You should have 3 in the center and 9 around the sides. Bake for 5 minutes, then drop the oven temperature to 450°F and bake for another 15 minutes, until the biscuits are golden brown.
- Take the biscuits out of the oven, and brush them with the extra 2 tablespoons of melted butter. Let them cool in the pan for 2 minutes before removing them from the pan.