Cheddar Scallion Buttermilk Biscuits
These Cheddar Scallion Buttermilk Biscuits are warm, cheesy, and utterly irresistible with a tender crumb and fresh scallion zing.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter cubed
- 1 cup grated sharp cheddar cheese
- 1/4 cup chopped scallions
- 3/4 cup buttermilk
- 1/4 cup turkey bacon cooked and crumbled (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mixing Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Cutting in the Butter
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Adding Cheese and Scallions
- Fold in the grated sharp cheddar cheese and chopped scallions. If using turkey bacon, add the cooked and crumbled bacon now.
Incorporating the Buttermilk
- Pour in the buttermilk all at once, stirring gently with a wooden spoon or spatula until the dough just comes together. Avoid overmixing.
Shaping the Dough
- Turn the dough out onto a lightly floured surface. Gently pat or roll it out to about 1-inch thickness. Using a biscuit cutter or round glass, cut out biscuits by pressing straight down without twisting.
Baking
- Place the biscuits on the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes or until golden brown and springy to the touch.
Serving
- Remove from the oven and let cool slightly before serving. Enjoy warm.
Equipment
- Mixing bowl
- Pastry cutter or fork
- Grater
- Measuring cups and spoons
- Baking Sheet
- Rolling pin (optional)
- Biscuit cutter or round glass
Notes
- For a dairy-free version, substitute butter with coconut oil or dairy-free margarine and cheddar with plant-based cheese.
- Use a mixture of milk and lemon juice or vinegar as a buttermilk substitute.
- Do not overmix the dough to keep biscuits tender and flaky.
- Press biscuit cutter straight down without twisting to ensure proper rising.
- Store leftover biscuits in an airtight container at room temperature for 2 days or freeze up to 3 months.
