Cheddar Scallion Buttermilk Biscuits
There are few pleasures as simple yet so overwhelmingly satisfying as a fresh buttery homemade biscuit straight from the oven. Yes, an original plain biscuit has its charms, but let’s level WAY up and make cheddar scallion buttermilk biscuits! I add fresh thyme in mine, but that is totally optional. The burst of flavor and aroma from these biscuits is enough to have everyone running out of bed for them. I could snack on a whole batch of these just as they are, but they also make great breakfast sandwiches if you want to fill them with bacon, eggs, ham, and more cheese!
These biscuits come together so quickly and easily, anyone could do it! But if you want to get flaky and super tender biscuits, there are a couple tips you’ll want to heed. Number one, keep the butter COLD and work quickly. The only way to get layers in your biscuits it to keep layers of solid butter pieces streaking throughout the dough. If the butter in the dough is melted, you will end up with flat biscuits that have no layers. Second, you need to handle the dough gently and DO NOT knead it. If you knead the dough or handle it too much, your biscuits may end up tough or hard.
What You’ll Need
Equipment
- Mixing bowls
- Whisk
- Cheese grater
- Measuring cup
- Rubber spatula
- Parchment paper
- Baking sheet
Ingredients
- Krusteaz buttermilk pancake mix
- Kosher salt
- Garlic Powder
- Butter
- Cheddar cheese
- Scallion
- Fresh thyme (optional)
- Buttermilk or whole milk
How to make cheddar scallion biscuits
- Whisk dry pancake mix, salt, and garlic powder together in a large bowl. Add butter and work into dough with hands, leaving varied pieces of butter in the flour. Work quickly to prevent melting butter. Add cheese, scallion, and thyme, mix to combine.
- Add cold buttermilk, fold gently to bring a rough dough together. Dump out onto a floured surface and push together to bring into one cohesive dough. Pat into a 1/2 inch thick rectangle, fold in thirds like a letter, pat down gently, turn 90 degrees, and fold again.
- Pat down with hands or rolling pin to a 1 inch thick rectangle and cut into 6 or 8 pieces. (Optionally, use a round cookie cutter to cut out biscuits, gently re-roll excess dough and cut again).
- Chill biscuits in the freezer for 15 minutes, meanwhile, PREHEAT oven to 425°F.
- Place biscuits onto a parchment lined baking sheet about 1-2 inches apart. Brush tops with egg wash and bake for about 15 minutes, until biscuits are golden brown.
Other recipes you may like:
Blueberry Lemon Glaze Scones
Mini Pavlovas with Blood Orange Curd
Milk Bread Coffee Cinnamon Rolls
Cheddar Scallion Biscuits
Warm, butter, flaky, and so full of flavor! These cheddar scallion biscuits come together so quickly and are a definite crowd pleaser!
Ingredients
for biscuits
- 2 1/2 c Krusteaz buttermilk pancake mix
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 c (8tb, 113g) unsalted or salted butter, cubed, COLD
- 1 c shredded cheddar cheese
- 1/2 c thinly sliced scallion
- 1 tsp fresh thyme (optional)
- 1 c buttermilk, cold OR 3/4 c whole milk
for egg wash
- 1 egg
- 1 tb water or milk
Instructions
- In a large bowl, whisk together pancake mix, salt, and garlic powder. Add cubed butter and flatten and break up pieces of butter and gently work it into the flour mixture a bit. Work quickly to prevent butter from melting.
- Add cheese, scallion, and thyme (optional) and mix in until combined. Add buttermilk and fold it into the flour mixture until a craggly dough comes together.
- Dump dough onto a floured surface and push together to bring into one cohesive dough. Pat into a 1/2 inch thick rectangle, fold in thirds like a letter, pat down gently, turn 90 degrees, and fold again.
- Pat down with hands or rolling pin to a 1 inch thick rectangle and cut into 6 or 8 pieces. (Optionally, use a round cookie cutter to cut out biscuits, gently re-roll excess dough and cut again).
- Chill biscuits in the freezer for 15 minutes, meanwhile, PREHEAT oven to 425°F.
- Place biscuits onto a parchment lined baking sheet about 1-2 inches apart. Brush tops with egg wash and bake for about 15 minutes, until biscuits are golden brown.
