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Cheddar Chive Scallion Biscuits

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Cheddar Chive Scallion Biscuits are savory, flaky, and packed with flavor. These biscuits combine sharp cheddar cheese, fresh chives, and scallions, creating a delightful treat perfect for breakfast, brunch, or as a side dish. Their tender crumb and rich taste make them a favorite among biscuit enthusiasts. #CheddarChiveBiscuits #SavoryBiscuits #CheddarCheese #FreshChives #Scallions #BiscuitRecipe #ComfortFood #BrunchIdeas #FlakyBiscuits #CheeseLovers #HomemadeBiscuits #BakingFromScratch #SideDishDelight #EasyBaking #ButtermilkBiscuits #HerbBiscuits #CheeseAndHerbBaking #BiscuitLovers #QuickBaking #DeliciousBiscuits

Ingredients

Scale
  • 2 ½ cups all-purpose flour, plus more for sprinkling
  • 3 scallions, ends trimmed and thinly sliced
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon freshly cracked black pepper, plus more for garnish
  • 1 ½ tablespoons baking powder
  • 2 teaspoons kosher salt
  • ½ teaspoon baking soda
  • ¾ cup shredded cheddar cheese
  • 2 sticks unsalted butter, frozen and grated, plus 2 tablespoons melted butter
  • 1 cup buttermilk
  • Flaky salt

Instructions

  1. Prepare two baking sheets with parchment paper.
  2. In a large bowl, whisk flour, scallions, chives, black pepper, baking powder, salt, and baking soda. Add cheese and grated butter and toss until fully coated. Make a well in the center of the flour mixture and add buttermilk. Mix until a shaggy dough forms and turn out dough onto a floured surface.
  3. Shape dough into a 9-inch by 9-inch square and lightly dust with flour. Fold into thirds like a letter. Dust again with flour and rotate 90°. Complete the process of folding into thirds and rotating two more times. Shape back into a 9-inch by 9-inch square. Cut into 16 (or 9, for bigger biscuits) equal squares and transfer to a prepared sheet pan. Refrigerate for 30 minutes.
  4. Preheat oven to 400°F (200°C). Arrange biscuits on prepared sheet pans so that there are 8 on each pan, each at least 2 inches apart. Brush with melted butter and top with flaky salt and freshly cracked black pepper. Bake until golden brown, rotating pans halfway through, 25-30 minutes.

Notes

  • For a lighter version, substitute the buttermilk with low-fat yogurt.
  • Ensure the butter is frozen and grated to achieve a flaky texture.
  • Refrigerating the dough before baking helps maintain the biscuit’s shape.
  • Experiment with different herbs like parsley or thyme for varied flavors.

Nutrition

Find it online: https://easyfoodflash.com/cheddar-chive-scallion-biscuits/