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Single Cheddar Scallion Biscuit
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Cheddar Scallion Buttermilk Biscuits

I'm very particular about biscuits. I've tried many recipes that didn't quite hit the spot so I set out to make my own. This is what I came up with.
Prep Time20 minutes
Cook Time25 minutes
Resting time20 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: biscuits, buttermilk biscuits, cheddar scallion biscuit, cheddar scallion buttermilk biscuits
Servings: 12
Cost: 10

Equipment

  • dough scraper
  • box grater
  • food scale

Ingredients

  • 475 grams all purpose flour about 3 cups (plus more for dusting)
  • 10 grams sugar about 2 teaspoons
  • 7 grams kosher salt about 1 teaspoon
  • 12 grams baking powder about 2 teaspoons
  • ¼ teaspoon baking soda
  • ½ pound salted butter frozen solid
  • 1 cup buttermilk as cold as possible
  • 4 ounces sharp cheddar cheese
  • 2 scallions diced fine, greens only about 4 tablespoons
  • 2 tablespoons butter melted

Instructions

Prepare the biscuit dough

  • In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Whisk to combine
    biscuits dry ingredients combined
  • Using the box grater, grate the frozen sticks of butter.
    biscuits grated butter
  • Add the grated butter to the flour mixture. Use your fingertips to gently massage the grated butter and flour mixture together. Don't overwork it. It doesn't have to be perfect. Just break up as many of the large clumps as possible.
    biscuits grated butter and flour mixture
  • Slowly add the buttermilk to the butter/flour mixture 1 ounce at at time. Use a fork to flick the mixture around to incorporate. Work in batches to evenly distribute the buttermilk into the butter/flour. The mixture will not look like dough but DO NOT ADD MORE BUTTERMILK. The flour needs time to hydrate and it will eventually come together. Trust me.
    biscuits buttermilk combined with butter/flour mixture
  • Set the dough aside the grate the cheddar cheese and dice the scallions. Combine in a small bowl and set aside.
    biscuits cheddar cheese and scallion mixture

Laminate the biscuit dough

  • Pour the dough mixture onto a large cutting board. I will be very crumbly but do not add any more buttermilk.
    crumbly biscuit dough on board
  • Using the dough scraper, push the dough into a 6 inch X 8 inch rectangle. It should be approximately 1 inch high.
    biscuits in 6 x 8 x 1 inch rectangle
  • Cut the rectangle into 3 sections.
    biscuits rectangle into three sections
  • Stack the three sections on top of each other with ⅙th (approximately) of the cheese/scallion mixture stuffed in-between the sections. It will still be a crumbly mess but it will soon start to come together.
    biscuits lamination crumbly mess
  • Repeat this process two more times. If the dough starts to becoming sticky, dust with a little bit of flour.
  • Form a rectangle
    biscuits lamination round two rectangle
  • Split into thirds.
    biscuits lamination round two split
  • After laminating the dough for a total of three times, finally stack the sections and sandwich the cheese/scallions in-between. Then form into one last 6 inch x 8 inch rectangle.
    biscuits final dough rectangle

Prepare for immediate baking

  • Line a sheet pan with parchment paper. Cut biscuit rectangle into 12 squares, approximately 2 inches x 2 inches a piece.
  • Place the entire sheet pan in the freezer. Set your oven to 425°
  • After the oven has pre-heated, remove the sheet pan biscuits from the freezer and brush the tops with a very light coating of melted butter (1 tablespoon of the melted butter, save the other tablespoon for when the biscuits are done)
  • Place the biscuits in the oven and set a timer for 5 minutes. After 5 minutes reduce the temperature to 400. Keep baking for another 15 - 20 minutes or until the tops are starting to turn golden brown and crispy.
  • Remove from oven the brush with another light coating of butter. Serve warm and enjoy!
    Final cheddar scallion buttermilk biscuits

Optional freezing for later use then baking

  • Line a sheet pan with parchment paper. Cut biscuit rectangle into 12 squares, approximately 2 inches x 2 inches a piece.
  • Place the entire sheet pan in the freezer. Let the biscuits freeze until rock hard (about 1 hour) before bagging and storing.
  • When ready to bake, set your oven to 425°.
  • After the oven has pre-heated, remove the biscuits from the freezer and line up on a parchment line sheetpan. Brush the tops with a very light coating of melted butter (1 tablespoon of the melted butter, save the other tablespoon for when the biscuits are done)
  • Place the biscuits in the oven and set a timer for 5 minutes. After 5 minutes reduce the temperature to 400. Keep baking for another 20 - 25 minutes or until the tops are starting to turn golden brown and crispy.
  • Remove from oven the brush with another light coating of butter. Serve warm and enjoy!