Buttermilk Cheddar Scallion Biscuits
My flaky cheddar scallion biscuits are the perfect addition to your breakfast needs!
Servings: 8 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.