Cheddar Scallion Drop Biscuits Recipe
If you’re searching for the ultimate comfort food that’s as easy to make as it is irresistibly delicious, look no further than Cheddar Scallion Drop Biscuits. These fluffy, cheesy biscuits are packed with sharp cheddar and fresh scallions, offering a savory bite that’s perfect with breakfast, brunch, or as a cozy side for soup and stew. They come together in just about 25 minutes from start to finish, and their golden tops and tender interiors are sure to win over everyone at the table—no kneading or rolling required!
Ingredients You’ll Need
The beauty of Cheddar Scallion Drop Biscuits is how effortlessly pantry staples and a few fresh ingredients transform into something truly special. Each ingredient plays a starring role in the taste, texture, and even the color of these biscuits, ensuring every bite is loaded with flavor.
- All-purpose flour: This forms the base of the biscuits, striking the perfect balance between tenderness and structure.
- Baking powder: Gives the biscuits their lofty rise and fluffy crumb.
- Baking soda: Works with buttermilk to create that irresistible lift and a slight tang.
- Salt: Essential for flavor—don’t skip it!
- Garlic powder (optional): Adds a subtle savory depth; use it if you want an extra layer of flavor.
- Unsalted butter (cold and cubed): The secret to those tender, flaky layers—make sure it’s very cold for best results.
- Shredded sharp cheddar cheese: Provides bold, cheesy flavor and a gorgeous golden hue as it melts.
- Chopped scallions: Brings a fresh, oniony brightness that perfectly complements the cheddar.
- Buttermilk: Binds everything together and gives the biscuits their signature tang and tenderness. If your dough seems dry, a splash or two more works wonders.
How to Make Cheddar Scallion Drop Biscuits
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F, which is the magic temperature for achieving biscuit tops that are golden and crisp while the insides stay soft. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze—trust me, you’ll thank yourself later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder (if using). This quick mix ensures that the leaveners are evenly distributed, which means every biscuit will rise beautifully and have that perfect, even flavor.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Use a pastry cutter or a sturdy fork to work the butter into the flour until it resembles coarse crumbs—think small pea-sized pieces. This step is what makes Cheddar Scallion Drop Biscuits incredibly tender and flaky, so don’t rush it!
Step 4: Add Cheese and Scallions
Toss in the shredded sharp cheddar cheese and chopped scallions. Gently stir until they’re evenly distributed throughout the mixture. This ensures that every single biscuit is packed with cheesy, savory goodness and pops of green from the scallions.
Step 5: Mix in the Buttermilk
Pour in the buttermilk and stir with a spatula or wooden spoon just until a sticky dough forms. Avoid overmixing—this is key to keeping your biscuits light and fluffy. If the dough looks a bit dry, add an extra tablespoon or two of buttermilk to bring it together. The dough will be shaggy and sticky, and that’s exactly what you want!
Step 6: Drop and Bake
Using a large spoon or cookie scoop, drop 8 to 10 generous mounds of dough onto your prepared baking sheet. Leave a little space between each one to allow for spreading as they bake. Pop them in the oven for 14 to 16 minutes, or until the tops are deeply golden and your kitchen smells like absolute heaven.
Step 7: Serve Warm
Let the biscuits cool for a minute or two before serving—just enough so you don’t burn your fingers! For an extra touch of indulgence, brush the tops with melted butter right out of the oven. Cheddar Scallion Drop Biscuits are best enjoyed fresh and warm, with the cheese still gooey and fragrant.
How to Serve Cheddar Scallion Drop Biscuits
Garnishes
A sprinkle of extra chopped scallions or a pinch of flaky sea salt on top just as the biscuits come out of the oven can make them look as good as they taste. If you want to get fancy, a dusting of fresh cracked black pepper or a light brush of melted garlic butter adds a little extra flair.
Side Dishes
Cheddar Scallion Drop Biscuits are incredibly versatile. Pair them with a bowl of hearty soup, a fresh salad, or alongside scrambled eggs and crispy bacon for a brunch spread that will have everyone coming back for seconds. They’re also fantastic with chili or as a savory side for your favorite roasted veggies.
Creative Ways to Present
You can transform these biscuits into mini breakfast sandwiches by slicing them in half and filling them with scrambled eggs, ham, or roasted veggies. For gatherings, serve them in a bread basket lined with a colorful napkin, or stack them high on a rustic wooden board for a cozy, inviting look.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cheddar Scallion Drop Biscuits left over (which is never a guarantee!), store them in an airtight container at room temperature for up to 2 days. They’ll stay soft and flavorful, but may lose a bit of their crispness on top.
Freezing
To freeze, let the biscuits cool completely, then wrap them tightly in plastic wrap or foil and place them in a zip-top freezer bag. They’ll keep for up to 2 months. When you’re ready to enjoy, just thaw at room temperature or reheat directly from frozen.
Reheating
For best results, reheat Cheddar Scallion Drop Biscuits in a 300°F oven for about 8–10 minutes, which refreshes their texture and brings back that just-baked warmth. You can also microwave them for 10–15 seconds if you’re in a hurry, though the oven is best for crisping up the tops again.
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! While sharp cheddar gives these drop biscuits their signature flavor, you can swap in Monterey Jack, Gruyère, or even a smoky gouda for a twist. Just stick to cheeses that melt well for the best texture.
What if I don’t have buttermilk?
No buttermilk on hand? No problem! You can make a quick substitute by mixing 3/4 cup whole milk with a teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’re good to go.
How do I keep my biscuits from spreading too much?
Make sure your butter is as cold as possible before adding it to the dough, and avoid overmixing. If your kitchen is warm, you can even pop the dough in the fridge for a few minutes before baking to help the biscuits hold their shape.
Can I make Cheddar Scallion Drop Biscuits gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep an eye on the dough’s texture, and add an extra splash of buttermilk if it seems a bit dry.
Can I add other mix-ins to the dough?
Feel free to get creative—chopped cooked bacon, minced fresh herbs, or a pinch of cayenne pepper all make delicious additions. Just be careful not to overload the dough so the biscuits stay light and tender.
Final Thoughts
There’s something truly special about pulling a tray of warm Cheddar Scallion Drop Biscuits from the oven—their savory aroma and golden tops are pure comfort. If you’re craving a recipe that delivers big flavor with minimal effort, I can’t recommend these enough. Try them once, and they’ll quickly become a favorite in your kitchen, too!
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Cheddar Scallion Drop Biscuits Recipe
- Total Time: 25 minutes
- Yield: 8–10 biscuits 1x
- Diet: Vegetarian
Description
These Cheddar Scallion Drop Biscuits are a quick and easy savory treat perfect for any meal. Fluffy and cheesy with a hint of sharp cheddar and fresh scallions, they bake up golden brown and are delicious served warm. Made with buttermilk and a touch of garlic powder, these drop biscuits are perfect for breakfast, a side dish, or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
Wet Ingredients & Add-ins
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped scallions
- 3/4 cup buttermilk (plus 1–2 tablespoons if needed)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional garlic powder until well combined.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Cheese and Scallions: Stir in the shredded sharp cheddar cheese and chopped scallions evenly throughout the crumbly mixture.
- Incorporate Buttermilk: Pour in 3/4 cup of buttermilk and stir gently until a sticky dough forms. Avoid overmixing to keep the biscuits tender. If the dough feels too dry, add an additional tablespoon or two of buttermilk.
- Form Drop Biscuits: Using a large spoon or cookie scoop, drop 8 to 10 mounds of dough onto the prepared baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven for 14 to 16 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Serve Warm: Remove from the oven and brush the biscuits with melted butter if desired. Serve warm for the best flavor and texture.
Notes
- For extra flavor, add a pinch of cayenne pepper or chopped fresh herbs like parsley or thyme to the dough.
- These biscuits are best enjoyed fresh but can be reheated in a low oven the next day to restore crispness.
- If buttermilk is unavailable, substitute with whole milk combined with a splash of lemon juice or vinegar to mimic buttermilk acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
