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Cheddar Scallion Biscuits

May 11, 2010
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My sister, Kirsten, is visiting right now and she has developed, through living in Italy for almost 4 years now, some mad cooking skillz.  (That’s right. Skillz.  Not skills.)  I’m kind of in awe, actually.  When we were younger she was the type of person that would make cookies and forget to add the sugar.  Now she makes all sorts of stuff, like her own broth, on a regular basis and is practically an Italian housewife (Kirsten: I mean that in a completely complimentary way, I promise.)  You’ll read more about all her yummy creations later.

That being said, there are still some things she doesn’t really have much experience making.  Things like biscuits, fried chicken and other down-home American classics.  After a busy day of museums and shopping we got home late and needed to make something for dinner.  I wanted to show Kirsten how to make these biscuits since they are insanely easy (and quick!), make great breakfast sandwiches and can also be eaten as a side with dinner.  Plus it’s always nice to have a great biscuit recipe in your repertoire that you can throw together in a pinch.  Who doesn’t like biscuits?  No one, that’s who.

I’ll never forget the first time I went to Red Lobster when I was maybe 11 or 12 years old.  I ate like 6 biscuits.  I haven’t been to a Red Lobster now in over 15 years, but I still remember how much I loved those biscuits that first time.  Well, these cheddar scallion biscuits are a lot like the Red Lobster biscuits, except better.  Way better.

The cheese we used was so crumbly, we couldn’t grate it and we just broke it up with our fingers.  It actually turned out better that way because then there were huge chunks of melted cheese inside the biscuits instead of little shreds.  We fried up our bacon and sausages (we had our own little saturated fat festival…), cooked the eggs and had one of the best “brinners” I’ve had in a while.  The next day when we were shopping Kirsten bought her own pastry blender so she can make biscuits in Italy! (Massimo: you’re welcome 🙂 )

Cheddar Scallion Drop Biscuits

(Adapted from Gourmet)

I used 4 ounces of cheese instead of 6 because the stuff I was using was extremely flavorful and pungent, so less went a longer way.  The recipe says this makes 12 biscuits, but I only made 9 or 10 because I like to make breakfast sandwiches, which require a slightly larger biscuit.  These take maybe 35 minutes total to mix up and bake, and you want to check them regularly once they’re in the oven so they don’t over-bake.  If you don’t have any buttermilk, you can add 1 tbsp of vinegar or lemon juice to a scant cup of milk, let it sit for 10 minutes, and then you have buttermilk!

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 6 oz Cheddar, coarsely grated (1 1/2 cups)
  • 3 scallions, finely chopped
  • 1 cup well-shaken buttermilk
  • Preheat oven to 450°F.

    Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.

    Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

    One Comment leave one →
    1. May 11, 2010 8:12 pm

      These look really good. I’ve been on a scallion kick lately.

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