If you’re looking for a savory breakfast biscuit, I’ve got you covered. My buttermilk cheddar scallion biscuits are the perfect addition to your breakfast needs!
These cheddar scallion biscuits are something you’ll definitely want to keep in rotation for breakfast or brunch. It’s also a great side dish for dinner! Or, if you’re like me, it’s great to randomly snack on during the day! I’ve also added a hint of garlic to the recipe, because….well, why not???
How to make homemade biscuits
Making biscuits from scratch may seem a bit scary in the beginning (talking to myself here). But after learning some simple tricks to making the dough, you’ll want to make a batch of biscuits every day!
It’s also so so simple to make biscuits from scratch, that it’s actually a bread recipe where your measurements do not have to be exact! Being someone that likes to eyeball their measurements and is also NOT a baker, I love the ease of putting together a biscuit recipe. But, as a guide, I’ve created an actual recipe for ya!
You simply mix chunks of butter with a flour mixture, then add your milk of choice. If there’s additional flavors or seasonings you’d like to add, it’ll get tossed in before the milk.
Tips to making a great batch of biscuits
While biscuits are pretty simple to execute, there are a few small tips to making a batch go from “Mmmmmmm!” to “MMMMMMMMMMMMM!
Keep your cold ingredients cold!
The most important tip when it comes to making a batch of biscuits is to keep all of your refrigerated ingredients in the fridge until it’s ready to be used for the dough. I usually measure out what’s needed, then tuck it back in the fridge. Even if I plan on using it within 5 minutes, I keep it cold until the very last second.
Using cold ingredients helps to create those layers that we all love biscuits for. You really want to avoid letting your cold ingredients get to room temperature. If this happens, your biscuits will not create those layers, and can also be a bit dense once baked.
Measure out your milk of choice and butter, and keep it in the fridge until ready to use.
Grate your butter!
If you have time, freeze your butter for about 15 minutes. Then get a grater, and grate the butter like it’s cheese! This is a fun trick to get the butter into small enough pieces without getting the butter too warm with your body heat or having it sit at room temperature.
If you do not have a grater available, you can cut the butter into a pea size amount with a knife before putting it back in the fridge to chill.
Another option is to first cut your butter into larger chunks, then use a bladed dough blender to break the butter up into tinier pieces directly into the flour while the bowl. It’s a pretty cool tool to use too!
There’s also the option to cut and break the butter up into those smaller pieces with your fingers. But again, since we want to keep the cold ingredients cold, this should be a last resort. So the previous options are the better way to go.
Create even more layers in your biscuits!
Another trick to getting those flaky layers in biscuits is to create them!
To do this, you’ll flatten the mixed dough onto a floured surface to an inch thick with a rolling pin, forming a rectangle. Next, you’ll fold that rectangle in half on top of itself, like folding a book together. Rotate that folded dough a quarter of a turn, flatten the dough out again, and repeat the folding process 4 additional times (5 folds in total.) Using a bench scraper is very helpful with getting the dough off the counter to be folded.
Do this quickly though, since you do want to keep the ingredients in the dough as cold as you can before baking. This will take about 3 minutes to do.
What to serve with cheddar scallion biscuits
These cheddar scallion biscuits are delicious on their own! I love to slice one open and spread some butter onto it. Sooo good!
It’s also perfect for making breakfast sandwiches, or even to accompany a sausage gravy to make the ultimate biscuits and gravy brunch meal! (recipe coming soon for the sausage gravy!)
I hope you have as much fun making (and eating) my cheddar scallion biscuits like I did!
Buttermilk Cheddar Scallion Biscuits
Equipment
- sheet pan
- parchment paper
- Mixing bowl
- wooden spoon
- Rolling Pin
- Bench scraper
- Bladed dough cutter or grater
- pastry brush
Ingredients
- 2 ¾ cup all purpose flour plus extra for dusting
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 4 scallions sliced thin
- ½ cup shredded cheddar cheese
- ½ cup unsalted butter kept cold
- 1 cup buttermilk kept cold
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400 degrees. Line a small sheet pan with parchment paper. Spray the parchment with pan spray and set aside.
- In a large mixing bowl, thoroughly whisk together the flour, baking powder, garlic powder, and salt.
- Toss in the scallions and shredded cheese and coat with the flour mixture.
- Grate the cold butter into the flour, and coat with the flour mixture with a wooden spoon.
- Pour the milk into the center of the flour mixture. Slowly mix in the flour with the wooden spoon to incorporate. Then use your hands to thoroughly mix until the dough is formed. Dough may be slightly wet.
- Take a couple of spoonfuls of flour and dust onto the countertop. Dump the dough onto the flour. Dust a little more flour on top of the dough. Roll the dough out to an inch thick.
- Fold the rolled out dough in half like a book. Rotate the folded dough a quarter of a turn, and roll the dough to an inch thick. Fold and rotate the dough a total of 5 times, flouring the counter top as needed.
- After folding the dough one last time, roll out to 1 inch thick and cut into desired biscuit sizes. Place biscuits onto the parchment lined sheet pan.
- Bake for 15 minutes, rotating halfway through baking.
- Remove from the oven. Brush with melted butter and serve.
