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
Scale
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
