Green Onion and Cheddar Biscuits are easy to make with just 20 minutes of active preparation time.These biscuits are the ideal combination of buttery and cheesy, with a nice fresh flavor from the green onion.
Fresh homemade buttery biscuits are such a treat. I love how the cheddar and green onion flavors of these biscuits pair so well with southern cuisine.
I learned how to make biscuits from scratch over the summer, and I was surprised at how quick and easy it is! Mixing up the dough takes only 5 minutes – heads up you will get your hands dirty when you blend in the butter. The secret is to let the dough rest for 30 minutes. You need to give the baking powder time to do it’s thing.
Let the dough hang out on your counter for 30 minutes and then roll it out and cut your biscuits.I have a set of round biscuit cutters, but you can simply cut your dough into squares if you don’t have a biscuit cutter.
The other trick to making biscuits is to wait until your oven is at 425 degrees before you put the biscuits in the oven. This way they will rise properly.
When it comes to selecting the cheese for the biscuits, you want to go with a sharp bold cheddar. Cabot makes my go-to cheddars and I used their Private Stock Cheddar in this recipe.
I also believe in buying the best butter that I can find, especially in a recipe like this where it is a main ingredient. Trust me, if you use pre-shredded cheese and cheap butter the outcome won’t be as delicious!
Green Onion and Cheddar Biscuits are great on their own, but they can also be used to make a top notch breakfast sandwich with a runny egg and some bacon. Or, use them to make lunch by adding shredded chicken or pork with barbecue sauce.
And, you could definitely add some cooked bacon right into the biscuit dough.
I created this recipe when I was making a bacon chicken ranch biscuit casserole – it was just as incredible as it sounds, and that recipe is heading your way soon!
If you want another biscuit recipe, here is how to make biscuits with honey butter.
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Green Onion and Cheddar Biscuits
Yield: 12 biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Green Onion and Cheddar Biscuits are easy to make with just 20 minutes of active preparation time.These biscuits are the ideal combination of buttery and cheesy, with a nice fresh flavor from the green onion.
Ingredients
- 2 cups All Purpose Flour, plus more for your work surface
- 1 teaspoon Granulated Sugar
- 1 tablespoon plus 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 8 tablespoons chilled Butter, cut into small cubes
- 1 1/4 cup shredded Cheddar Cheese
- 1/2 cup chopped Green Onion
- about 1/3 cup Whole Milk
- 1/2 cup Buttermilk
- 1 tablespoon melted Butter
Instructions
In large bowl, whisk the flour, sugar, baking powder, and salt together.
Then add the butter and mix with your hands until the mixture resembles cornmeal. You can pulse the mixture together with a food processor if you prefer.
Add 1 cup of the cheese and all of the green onion.
Gently stir in the buttermilk, and the milk starting by adding 1/4 cup and adding more as necessary. You want the dough to be sticky, but not overly wet. I found that adding 1/3 cup of milk was just right, but you might need slightly more or less.
Cover the dough and let it sit for 30 minutes.
After 30 minutes, move an oven rack so it is at the level where it is on the top third of your oven. Heat your oven to 425 degrees. Pour the dough onto a floured surface and roll it out until it is about 1/2 inch thick.
Fold the dough up into thirds and roll it out again. Repeat this two more times, this gives the biscuits flaky layers.
Use a biscuit cutter to divide the dough into about 12 biscuits. Or just a knife to cut the biscuits into squares.
Place the biscuits on a silicone mat or parchment lined baking sheet. Do not place the biscuits in the oven until the temperature reaches 425 degrees. Place the biscuits on a rack on the top third of the oven - not just in the middle.
Bake the biscuits for 12 minutes. Then remove from the oven and brush melted butter and sprinkle the remaining cheese over the top of the biscuits. Let cook for another 3 minutes, until the biscuits are just starting to brown. Then turn on the broiler for about a minute to get the cheese nice and crispy.
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FAQs
Use Cold Butter for Biscuits
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
Are homemade biscuits better with butter or shortening? ›
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
What type of flour makes the best biscuits? ›
White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
What is the best flour to use for biscuits? ›
Self-rising flour is great for biscuits for a number of reasons: It's often made with soft (low protein) Southern wheat. Look for White Lily or Martha White flours. I haven't tried King Arthur self-rising flour but their products are usually excellent.
Is buttermilk or heavy cream better for biscuits? ›
Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.
Is it better to use milk or buttermilk in biscuits? ›
Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
Why is buttermilk better for biscuits? ›
Buttermilk Biscuits vs. Cream Biscuits
Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream.
Are Cheddar cheese biscuits good for you? ›
Benefits: Protein: Cheese contains protein, which can help keep you feeling full and satisfied throughout the morning. Calcium: Cheese is also a good source of calcium, which is important for strong bones and teeth. Convenience: Cheese biscuits can be a quick and easy breakfast option for those who are short on time.
Can you leave cheddar biscuits out overnight? ›
Cheddar biscuits may be stored at room temperature in an airtight container for up to 2-3 days depending on the humidity of your kitchen. For longer storage, place leftover biscuits in an airtight container and keep in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.
What makes Cheddar Bay biscuits so good? ›
Baking Powder: For a biscuit that is airy and flaky, baking powder is key! Garlic Powder: Garlic is a must for that perfect savory flavor in your Cheddar Bay biscuits! Salt: Enhances overall flavor. Buttermilk: Buttermilk is what makes these biscuits so rich and soft!
Do cheddar biscuits need to be refrigerated? You can certainly refrigerate them if you'd like. After all, they're loaded with dairy. However, they will stay good for about three days at room temperature.
What kind of cheese is on a cheddar Bo biscuit? ›
Sharp Cheddar cheese melted between a scratch-made buttermilk biscuit.
What cheese is best to eat with biscuit? ›
The cheeses that work best with a Digestive are creamy goats' cheeses, as their piquancy compliments the sweetness of the biscuit. The classic digestive is a McVities or Hovis, but Doves Farm also make an award-winning digestive using 100% wholemeal flour and malt for richness.
What is the king of biscuit? ›
Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.
What are the two most important steps in biscuit making? ›
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
What is the most important step in biscuit making? ›
Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.
What makes Southern biscuits so good? ›
Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.
