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Recipe Thursday-Cheddar and Scallion Biscuits

Posted on April 14th, 2011 | Posted in Bakery, Recipes

This month for our April Birthday Celebration we enjoyed breakfast foods, since our birthday Salesman was only in the office in the morning! I made a savory Cheddar and Scallion Biscuit as well as Cranberry Nut Bread. Though I’m not picturing the bread I do highly recommend making it. It has a nice balance of citrus and tartness from the orange juice and fresh cranberries. Now onto the biscuits! These biscuits were easy to make and very flavorful because of the additional ingredients of cheddar and scallion. I added baking soda to the original recipe to help the biscuits rise a little more. I recommend serving them warm, with butter.

Cheddar and Scallion Biscuit

Yield 18 Biscuits


9 ounces (about 1 3/4 cups) all purpose flour (991867)
2 teaspoons baking powder (NOT1030)
1/2 teaspoon baking soda (991858)
1 teaspoon salt (CQS030)
2 tablespoons butter (880000)
2 ounces cheddar cheese, grated (774107)
Green part of 1 scallion, sliced thin
1 cup milk* (HPH004) 


Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. In a medium bowl. combine the flour, baking powder, baking soda, and salt, Whisk to combine. Cut the butter into several pieces and add it to the flour, With your fingertips, rub the butter into the flour until you have very small pieces throughout. Add the cheese and scallion, and stir to distribute. Add the milk sparingly, until the dough sticks together, and stir to combine. *You may not need to add all of the milk.

Flour your work surface lightly. Remove the dough from the bowl, put it on your floured surface, and pat it into a rough square about 9 inches across. Fold the dough in thirds, like a letter, pat it down again until it’s about an inch thick, turn it 90°, and fold in thirds again.

Dust your work surface with flour again, if needed, and roll the dough to a thickness of 1/2 to 3/4 inches. Using a biscuit cutter or other similar tool, cut circles from the dough and place them on your prepared baking sheet.

Re-roll the scraps. You’ll get a better rise out of the next batch of biscuits if you keep the dough oriented the same way instead of rolling it up or smashing it together. The folding in the previous steps has created horizontal layers that cause the biscuits to rise, just like the layers in pastry crust or puff pastry. So, when you combine the scraps, keep the horizontal layers horizontal as much as possible. Cut more biscuit from the rerolled biscuit dough. If you don’t want to end up with even more scraps, consider cutting the second batch into squares instead of rounds.

Rather than rolling the scraps a third time, you can make a few hand-formed biscuits from whatever is left after the second batch is cut They won’t be pretty, but they’re fine as samples for the cook.

Brush the tops of the biscuits with milk or melted butter, if desired, and bake at 400°F until lightly browned, about 20 minutes. Serve warm out of the oven.

Recipe adapted from SeriousEats.com


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