I didn’t grow up eating biscuits, but once I discovered Southern style buttermilk biscuits, and how easy they are to make, I couldn’t be stopped. They are always a welcome side dish in my house and this super savory cheddar scallion version is an all-time favorite.

Cheddar Scallion Biscuits | Wolf Gourmet

These biscuits are of the soft and fluffy variety, packed with lots of cheesy oniony goodness. They would make a fine accompaniment to just about any dinner plan, but are especially great with soup or chili or you could save them for breakfast to have alongside some soft scrambled eggs.

Cheddar Scallion Biscuits | Wolf Gourmet

The dough comes together quickly in one bowl, and they bake in about 10 minutes in the Wolf Gourmet countertop oven, which is the perfect size for a baking project like this. The oven also heats up quickly without heating up the entire kitchen, so warm, cheesy biscuits are only 30 minutes away.

Cheddar Scallion Biscuits | Wolf Gourmet

The Wolf Gourmet countertop oven also works perfectly to toast day old biscuits, if for some unexplainable reason, you find yourself with leftovers.

Cheddar Scallion Biscuits | Wolf Gourmet
Cheddar Scallion Biscuits | Wolf Gourmet
Cheddar Scallion Biscuits
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Servings
10-12 2-inch biscuits
Servings
10-12 2-inch biscuits
Cheddar Scallion Biscuits | Wolf Gourmet
Cheddar Scallion Biscuits
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  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
10-12 2-inch biscuits
Servings
10-12 2-inch biscuits
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp paprika
  • 5 tbsp cold unsalted butter cut into tablespoon sized pieces
  • 3 scallions thinly sliced, about 1 cup
  • 2 oz sharp cheddar cheese grated, about 1 1/2 cups
  • 1 cup cold buttermilk
Instructions
  • Preheat oven to 425ºF convection.
  • In a large bowl combine the flour, baking powder, baking soda, salt, and paprika. Add the butter and toss to coat in the flour mixture. Use your finger tips to rub the butter into the flour mixture until it is in pea-sized pieces. Add the scallions and cheese and toss to coat. Make a well in the center of the mixture and pour in the buttermilk. Stir gently until the dough is moistened. A few dry spots are okay.
  • Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Fold the dough in half and pat it out again. Repeat the patting and folding process 4 times, flouring the surface as needed to keep the dough from sticking.
  • Pat the dough out to about 1-inch thick and use a floured 2-inch biscuit cutter to cut the dough into rounds. Gather the scraps and cut one more round of biscuits. Transfer the biscuits to a parchment lined baking sheet, place them close to one another for soft edges, or leave some space in between for crisper edges. Bake for 10-12 minutes or until golden and cooked through. Enjoy warm.
Yossy Arefi Author Portrait

 

Yossy Arefi is the author of Sweeter off the Vine: Fruit Desserts for Every Season, and is a photographer and food stylist. She is also the creator of the award winning blog Apt. 2B Baking Co. which celebrates seasonal baking and preserving. Her work has appeared in many publications in print and online, including Bon Appetit, Saveur, Martha Stewart, Good Housekeeping, Food52, and Epicurious. She lives in Brooklyn with her boyfriend Pete and their cat and dog, Abigail and Arlo respectively.

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