Biscuits checklist: Flaky? Yes. Light? Yes. Buttery? Yes. Savoury? Yes. Perfect to eat by itself or as an accompaniment to a hearty meal? Yes. A little bit cheesy and a little bit oniony? Yes.
As you can see from the very scientific list above, these biscuits tick all the right boxes! They come together so quickly, you can easily make them for breakfast (hello, biscuit sandwiches!) or while dinner is on the stove.
The most important things to keep in mind to get flaky and fluffy biscuits? Work cold and fast. It’s the action of the butter melting in the oven that creates those flaky layers, so you don’t want the butter to melt beforehand. Working fast doesn’t just prevent the butter from melting, it also prevents you from overworking the dough and ending up with tough biscuits! So, don’t be tempted to work the dough until it comes together perfectly; it will and shouldbe very shaggy.
And for those of us who can’t work quickly enough or are working in hot environments? Fear not because I’ve been there and done that. Stick the biscuits in the freezer for a couple of minutes before baking, and you’re good to go!
Cheddar and Scallion Biscuits
Ingredients
- 400 grams all purpose flour plus extra for dusting
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 115 grams cold unsalted butter cubed or grated, plus extra for brushing
- 75 grams sharp cheddar shredded
- 3 scallions trimmed and chopped
- 250 milliliters buttermilk cold
Instructions
- Preheat the oven to 425°F/220°C.
- In a medium bowl, combine the flour, baking powder, salt, and baking soda. Using a pastry cutter or a fork, cut the butter into the flour until it has a sandy texture. Don’t worry if there are some big clumps of butter left. Mix in the cheddar and scallions.
- Make a well in the center and pour in the buttermilk. Gently combine with a fork, and then turn out onto a floured surface. Using your hands and working quickly, bring the dough together. It will be very shaggy.
- Pat the dough into a rectangle. Starting from the short side, fold one side into the center and then the other side (like folding a letter for an envelope). Rotate 90 degrees, gently flatten, and repeat the folding. Repeat one more time.
- Gently flatten the dough into a rectangle about 2 – 2 ½cm thick. Using a sharp knife, cut 12 squares and place the biscuits onto a lined baking sheet. Melt some butter and brush over the tops of the biscuits. Bake for 20-25 minutes, or until golden brown. Serve warm.
Notes
- If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to a measuring cup and add milk until it reaches the 250 milliliter measure.
- If you’re making these in a warm environment, or you’re unable to work quickly enough before the butter starts to soften, put the prepared biscuit squares in the freezer for 10 minutes before baking.