Cheddar Scallion Biscuits: A Fluffy, Flavorful Treat

Extra Flaky Sky High Cheddar Scallion Biscuits Recipe

These cheddar scallion biscuits are incredibly flaky, flavorful, and easy to make. Perfect for breakfast, brunch, or as a snack, they are sure to become a family favorite. If you love biscuits, these sky-high, extra cheesy, and savory delights are just what you need. Follow this simple recipe to enjoy delicious, homemade biscuits that are perfect any time of day.

---

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 6 tablespoons unsalted butter, very cold
• 1 cup shredded cheddar cheese
• 1/3 cup thinly sliced scallions
• 1 cup buttermilk
• 1 large egg whisked with a splash of water, for egg wash

Helpful Hints:

• Use the largest holes on a box grater to grate the butter into the flour mixture for the best texture.
• Avoid twisting the biscuit cutter when cutting out the rounds to ensure they rise properly.

Instructions:

1. Heat the oven to 425°F. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder.
2. Using the largest holes on a box grater, grate the butter into the flour mixture. Use your fingers to toss the butter in the flour until the butter shreds are coated. Toss in the scallions and cheese.
3. Add the buttermilk to the flour mixture and use a silicone spatula or wooden spoon to stir everything until a dough just comes together. Turn the dough onto a well-floured surface and lightly pat it into a 1/2 inch thick rectangle.
4. Fold the bottom third of the dough up and then the top third of the dough down over the bottom third, as though you are folding a letter. Gently pat the dough down to 1/2 inch thick, then fold again, letter style. Repeat the patting and folding one last time, making sure your dough is about 1 inch thick.
5. Use a floured biscuit cutter to cut out rounds from the dough, being sure not to twist the cutter when you remove the rounds. Gently pat the scraps together and cut until you’ve used up all the dough.
6. Place the rounds, sides gently touching, on a baking sheet. Brush with the egg wash and bake for 13-15 minutes, or until golden brown.