Cheddar and Scallion Biscuits
These biscuits are flaky, cheesy, and buttery all at once. The perfect accompaniment to any meal!
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.