Cheddar scallion biscuits

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

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

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.


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.

Related post on Tastes Like Home: Tennis Rolls - A Guyanese Favourite

You've read  of  free articles. Subscribe to continue.
Real news can be honest, hopeful, credible, constructive.
What is the Monitor difference? Tackling the tough headlines – with humanity. Listening to sources – with respect. Seeing the story that others are missing by reporting what so often gets overlooked: the values that connect us. That’s Monitor reporting – news that changes how you see the world.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to

QR Code to Cheddar scallion biscuits
Read this article in
QR Code to Subscription page
Start your subscription today