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Cheddar scallion biscuits

Soft, savory, cheesy biscuits with herby scallions pair nicely with soup or as a dinner side. 

Soft, savory, cheesy biscuits with herby scallions pair nicely with soup or as a dinner side.
Tastes Like Home
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Best on the same day they are made, these soft, savory, cheesy biscuits with herby scallions are excellent with pats of butter melting into the leafy layers.

Yum!

Cheddar Scallion Biscuits

 Yield: 10 - 12

2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
1 teaspoon fine table salt
2 oz. (1/4 cup) cold unsalted butter, cut into small pieces
1⁄4 cup thinly sliced green onions/scallions (white and green parts)
1 1⁄2 cups grated cheddar cheese
3⁄4 cup very cold whole milk, plus extra for brushing (2 – 3 tablespoons)

1. Preheat the oven to 425 degrees F.

2. Line a baking sheet with parchment paper.

3. Add the following ingredients to a large bowl and mix well: flour, baking powder and salt.

4. Cut in the butter to the flour until the mixture resembles a coarse meal.

5. Mix in cheese.

6. Add half cup of milk to the flour mixture and gradually add the rest until every thing is just combined. Do not over mix and don’t be too worried if the mixture is a little crumbly. However, it if is not holding together as it should, add a little more milk but do not make a wet mixture.

7. Flour a work surface and pat the dough into a 1-inch round.

8. Using a 3-inch cookie cutter or a glass of the same size of roundness, dip the cutter/glass into flour and cut out biscuits, do not twist after cutting as this will seal the edges and prevent the biscuits from rising while baking.

9. Place biscuits on baking sheet about 2 – 3 inches apart; gather up dough after the first set is cut, quickly pat into a round and cut again.

10. Brush biscuits with milk and transfer to oven.

11. Bake for 15 – 18 minutes or until golden. Remove from oven and transfer biscuits to a wire rack to cool. Serve warm or at room temperature, as is, or with a pat of butter.

NOTES: The ingredients should be very cold for this type of biscuit. Once the ingredients are measured and prepped, I usually add them to the freezer for 5 - 10 minutes before mixing everything together. If you like, refrigerate the pan with the prepped biscuits for 15 minutes, the remove, brush with milk and add transfer to the oven. If you want the edges of biscuits to be soft, place them close together on the baking sheet, almost touching. For a more crusty edge, place them apart as indicated in the recipe. Use sharp cheddar cheese. Scones and biscuits are best when consumed within 24 – 48 hours.

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