Golden Cheddar Scallion Biscuits

There’s something magical about the aroma of freshly baked biscuits. These golden cheddar scallion biscuits rise high and flake perfectly, embodying comfort in every bite. The richness of cheddar mingles with the subtle sharpness of scallions, creating a biscuit that’s both savory and satisfying.

Imagine pulling a tray of these biscuits from the oven, their golden tops gleaming with a buttery sheen. The crisp, flaky exterior gives way to a tender, melt-in-your-mouth center. They’re perfect for any meal, whether accompanying a hearty stew or simply enjoyed on their own with a pat of butter.

Making these biscuits is a joy, a simple yet rewarding task. The ingredients come together effortlessly, creating a dough that transforms into layers of buttery perfection. Each biscuit is a testament to the beauty of homemade comfort food, offering a taste of warmth and care with every bite.

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

How to make Perfectly Flaky Cheddar Scallion Biscuits

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. Grate the cold butter into the flour mixture using the largest holes on a box grater. Toss the butter shreds with the flour until they are well-coated.
4. Stir in the shredded cheddar and sliced scallions.
5. Pour the buttermilk into the flour mixture and use a silicone spatula or wooden spoon to stir until a dough just forms.
6. Turn the dough onto a well-floured surface and gently pat it into a 1/2-inch thick rectangle. Fold the bottom third up and the top third down over the bottom third, as if folding a letter.
7. Gently pat the dough down to 1/2-inch thick again and repeat the folding process two more times, making sure the final dough is about 1 inch thick.
8. Use a floured biscuit cutter to cut out rounds from the dough, being careful not to twist the cutter. Gently pat the scraps together and cut until you’ve used up all the dough.
9. Place the rounds, sides gently touching, on a baking sheet. Brush the tops with the egg wash.
10. Bake for 13-15 minutes, or until the biscuits are golden brown and risen high. Enjoy warm!

Helpful Hints

• Ensure your butter is very cold before grating to achieve the flakiest biscuits.
• Avoid overworking the dough to keep the biscuits light and tender.
• Brushing the tops with egg wash gives the biscuits a beautiful, golden finish.