Tuesday, January 26, 2010

cheddar scallion biscuits

Biscuits! We love biscuits, and this simple recipe yields the chewiest, most tender and cheesy biscuit you've ever tasted. The flavor of the scallions is amazing, subtle but distinct. Even if you've never made biscuits before, you should try making these--they are super easy and super satisfying.

After a couple of days of reprieve, it rained again all day today in southern California, so we're warming ourselves from inside out with limey chicken soup and these fantastic cheddar scallion biscuits. I've adapted the recipe slightly from a Gourmet (tears, copious tears) cookbook recipe, and combined with the soup they make for a warm, comforting meal on a cold, blustery day.

Note: I didn't have buttermilk in the house, so I just put 1 tablespoon of lemon juice in a cup of milk, stirred, and let it set for 5 minutes to substitute. Worked out beautifully. More helpful baking tips can be found here.

Save leftover biscuits--if there are any--to eat with ham for breakfast!


2 1/4 cups flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon kosher salt

6 tablespoons cold butter, cubed and refrigerated until use

1 1/2 cups cheddar, grated

3 scallions, finely chopped

1 cup buttermilk

3 tablespoons melted butter


Preheat oven to 450°Fahrenheit.

In a food processor, pulse together flour, baking powder, sugar, baking soda, and salt. Add the butter and pulse 8-10 times until the mixture is coarse and the butter appears to be the size of peas. Pour mixture into a large bowl, and stir in cheddar and scallions. Add buttermilk and stir until just combined--don't overwork the batter, or the biscuits will be too tough.

Using a 1/4 cup to measure, drop dough in equal mounds 2 inches apart onto a parchment-lined baking sheet. Bake in oven until golden, about 20 - 24 minutes, and brush with melted butter. Serve immediately while they're warm.

Makes 12 large, delicious biscuits.

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