2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon black pepper

½ cup scallions, chopped

1 cup cheddar cheese, freshly grated (place the block in the freezer for 15 minutes before grating)

1 stick frozen butter

1 cup + 3 tablespoons cold buttermilk, divided



Preheat oven to 425 degrees.  Line a rimmed baking sheet with parchment paper.

Combine the flour, baking powder, baking soda, salt, and black pepper in a large bowl and whisk to combine.  Add the scallions and cheese.  Toss to coat.

Grate the frozen butter on the large holes of a box grater onto a sheet of parchment paper. Add the butter to bowl with the dry ingredients.  Gently toss to coat – you want the butter to stay as cold as possible.

Add 1 cup of the buttermilk to the bowl and mix with a fork until the dough begins to come together.  Turn the dough onto a lightly floured countertop.  Flour your hands and knead the dough several times until it comes together.  Using a rolling pin roll the dough into a rectangle about 6” x 8” and ¾” thick.  Dust with flour as needed.  Fold the short ends in over each other (like folding a business letter).  Turn so the long end is facing you again and roll back into a 6” x 8” rectangle.  Repeat this process one more time.

Using a sharp knife, cut the biscuits into 8 even rectangles and place them so they are touching on the baking sheet.  Note – you want to cut straight down and not ‘saw’ through the dough, so that you have clean layers on the edges which will allow the biscuits to rise properly in the oven.  Brush the tops with the remaining buttermilk.

Bake for 15-18 minutes until they are risen and golden brown.  Serve hot with butter.

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