Tender, buttery, and flavorful cheddar scallion biscuits that are so easy to make. These extra savory biscuits are made with buttermilk, cheddar cheese shreds, green onions, and more! Perfect treat for any occasion!
One of the greatest joys in the morning (or any time of day tbh) is a damn good biscuit. I’m talking about a delicious, buttery, and tender biscuit that’ll make you pause and give praise to the highest, ya’ll.
I mean, I am a huge fan of all things Southern and covered in butter after all, ha!
In all seriousness, I’ve been working on a savory biscuits recipe for some time now and I’m super happy with these cheddar scallion biscuits. These biscuits are truly a dream. They have the perfect amount of savoriness, cheesiness, saltiness, and more! So much flavor in these ‘lil round things…let’s begin!
Cheddar Scallion Biscuits Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- garlic powder
- fresh cracked black pepper
- butter
- shredded cheddar cheese
- chopped scallions
- buttermilk
*For best results (aka the best biscuits), make sure that your ingredients are all super fresh. For example, be sure to check the expiration dates on your baking powder/soda. Sometimes those things are pushed far back in the pantry and we forget that they do expire, yikes. I don’t want terrible biscuits for you, trust.
I’ve created step-by-step photos of how to make these cheddar scallion biscuits to help you visually 🖤
How To Make Cheddar Scallion Biscuits
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and fresh cracked black pepper.
- Take super cold butter out of refrigerator and grate butter into flour mixture.
- Using your hands, work grated butter into flour mixture until you see and feel pea-sized bits throughout.
- Add in shredded cheddar cheese and chopped scallions and mix into same bowl.
- Pour in buttermilk and mix together.
- Empty dough out onto floured surface, shape, and stamp out biscuits.
A Few Notes For The Best Biscuits
- Make sure butter is super cold. Not room temperature, not melted, but straight from the refrigerator! When that cold butter hits the super hot oven, that’s where the magic happens. You’ll get nice pockets of butter throughout and incredibly soft and tender biscuits.
- Work quickly and efficiently. Making biscuits is really easy, I promise. You just have to move quickly so the butter doesn’t melt much. Therefore, having all your ingredients mise en place aka everything in its place and the oven already preheated…is key for ultimate success!
- Do not twist biscuit cutter! When stamping out biscuits, you may be tempted to twist the cutter but do not. Twisting the cutter seals the edges and disrupts the biscuits from rising nice and high.
- Pop biscuits into the freezer. Doing this for a quick 10 minutes right before baking them helps to ensure that all the ingredients get super cold; and to make sure the butter gets chilled again.
Can I Use Alternate Flour?
My recipe calls for the use of all-purpose flour which is a standard type of flour. It’s the only one I’d recommend for these biscuits above all else. However, a close substitute would be self-rising flour. This type of flour has a leavening agent built into it already. Please note that flours such as almond flour will not work.
Equipment Needed To Make Biscuits
- hand grater: to grate butter.
- rolling pin: to evenly roll out biscuit dough.
- biscuit cutter: to stamp out biscuits- you can also use a cup/glass in a pinch!
- baking sheet: to place stamped biscuits on for baking.
Ya’ll, I just know that these cheddar scallion biscuits are sure to be a hit on your table! I love how the buttermilk adds a nice tang, the cheese/scallions amp up the tasty savory flavor, and the seasonings seal the deal on these here biscuits. They will make the most perfect treat to whip up for any time of day!
Other Great Recipes You Might Enjoy
- How To Make Easy Buttermilk Biscuits
- Southern Collard Greens Recipe
- Smoked Gouda Mac and Cheese
- One-Pot Creamy Beef Pasta
- Easy Sausage and Peppers
- One-Pot Casarecce Pasta
- Easy Philly Cheesesteak Recipe
- Sweet Potato Cinnamon Rolls
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
Q.
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Cheddar Scallion Biscuits Recipe
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Yield: 12 1x
Description
Tender, buttery, and flavorful cheddar scallion biscuits that are so easy to make. These biscuits are made with buttermilk, cheddar cheese shreds, green onions, and more! Perfect treat for any occasion!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- fresh cracked black pepper
- 1 cup ( 2 sticks) unsalted butter, plus more to brush tops
- 1 (8-ounce) bag shredded cheddar cheese, about 2 cups
- 1/2 cup chopped scallions
- 1 1/2 cups whole buttermilk
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper, then set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and a few cracks of freshly ground black pepper, about 1/4 teaspoon.
- Use a handheld grater to grate butter directly into same bowl. Then use your hands to combine butter with flour mixture by gently pinching butter into flour until pea-sized bits begin to form throughout. It’s okay if there are some larger bits in there.
- Next, add in shredded cheese and scallions. Toss together lightly until just combined.
- Lastly, make a little well in the center of bowl and pour in buttermilk. Use a spoon to bring dough together. Dough should be somewhat sticky. Bring dough together as much as you can.
- Empty dough out onto a lightly floured surface. Coat your hands in a little flour to handle dough and gently knead dough together. Fold dough onto itself about 2-3 times and then use a rolling pin to roll out dough into a rough square (about 9×9 inches). Add a touch more flour to rolling pin to prevent sticking, only if necessary.
- Use a biscuit cutter (or a glass cup) to stamp out biscuits but DO NOT twist cutter when stamping dough. Simply stamp out biscuits (punching down and out) and place onto prepared baking sheet. Make sure biscuits are touching as it helps them to rise tall when placed together. Re-roll any remaining dough scraps to make more biscuits.
- Place biscuits into freezer (alternatively, you can place them into refrigerator) for a quick 10 minutes. Bake biscuits for 10-15 minutes or until biscuits are golden brown in color.
- Brush tops with melted butter, if desired. Enjoy biscuits warm.
- Category: Appetizers
- Method: Baking
- Cuisine: American
Keywords: appetizers, snacks, brunch, biscuits, cheese, scallions
This is such a fun twist on a classic biscuit! They are perfectly tender, and the cheddar + scallion flavor combo is so delicious.
★★★★★
Hi Katherine! I’m so happy you loved these biscuits too! 🙂
Wow. These biscuits were so, so good! I always keep a few sticks of butter in the freezer for making biscuits and pastry, so it took me no time at all to whip these up (start to finish maybe a half hour). The inside is so soft and almost fluffy, and right out of the oven they have a bit of a crunchy, flaky crust on the bottom which melts in your mouth. I will be keeping this in my recipe rotation; they were delicious cut in half with some scrambled eggs for breakfast!
★★★★★
Sooooo happy you loved these biscuits, Sarah! 🙂
Yum, yum, yum. My husband made these and they were great. I need to repeat that. MY HUSBAND made these. They were great. He is so clueless in the kitchen that he has asked where we keep the ice cream! (by the way, in the freezer) he saw the recipe on my tablet, wanted them, and actually followed the direction perfectly. I am so pleased with both the biscuits AND him. Thanks for the delicious recipe. And for giving him a new interest.
★★★★★
Love it, so happy you + yours enjoyed these biscuits too! 🙂