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
It's super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).
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? ›
Brush the biscuits with melted, herby butter. Ooooh yeah. If there's a “secret” to why cheddar bay biscuits are so good, it's this—they're dripping with butter, both in the dough and on top.
How much sugar is in cheddar biscuit? ›
Nutritional Information
| Typical Values | Per 100g | Per Biscuit (3.8g) |
|---|
| of which Sugars | 4.2g | 0.2g |
| Fibre | 2.8g | 0.1g |
| Protein | 10.6g | 0.4g |
| Salt | 1.6g | 0.1g |
6 more rows5 Mistakes You're Making With Your Biscuits
- Mistake #1: Your butter is too warm.
- Mistake #2: You're using an inferior flour.
- Mistake #3: You use an appliance to mix your batter.
- Mistake #4: You don't fold the dough enough.
- Mistake #5: You twist your biscuit cutter.
Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.
Should biscuit dough be cold before baking? ›
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
Should you freeze biscuits before baking? ›
The instructions specifically said to freeze the biscuits for at least a few hours before baking them, and that if you wanted to, you could even make the biscuits several days in advance.
Should you refrigerate biscuits after baking? ›
Refrigerate biscuits up to 1 week if they have perishable ingredients. Any biscuit can be stored in the refrigerator, but biscuits with ingredients like cheese or cream cheese always need to be stored there. Make sure the biscuits are well-sealed so they stay at the proper consistency until you use them.
Which liquid makes the best biscuits? ›
My favorite is to use half buttermilk and half milk for the best balance of flavor and texture. Whole milk is best in this biscuit recipe, but you can use 2% if that is what you have on hand. I don't recommend using skim milk, since you need some fat to make the biscuits flavorful and tender.
They're More Tender
Back to that gluten—it's responsible for giving baked goods their chew, so the lower gluten content of flour made from soft red winter wheat means that biscuits made with it are more tender than those made with other flours that aren't.
What makes biscuits taste better? ›
Use good butter and dairy
Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).
Which biscuit has the most sugar? ›
On average, iced biscuits (43.5g/100 g) contained the highest amounts of sugar and shortbread biscuits (17.5g/100 g) contained the lowest.
Which biscuits have least sugar? ›
Results for “low sugar biscuits”
- Tesco Wheat Biscuits Cereal 48 Pack. ...
- Tesco High Baked Water Biscuits 200G. ...
- Nestlé Shredded Wheat Cereal 30 Biscuits 675g. ...
- Stockwell & Co 24 Wheat Biscuits 432G. ...
- Jacob's Cheddars Red Leicester Flavour Cheese Biscuits 150g. ...
- Weetabix Cereal 24 Pack. ...
- Weetabix Cereal 48 Pack.
Cheddars are a British brand of baked Cheddar cheese-flavoured savoury biscuits. They were originally manufactured and sold by Crawfords. Until 2014, Cheddars were marketed under the McVitie's brand, but are now marketed under the Jacob's brand.
What makes a high quality biscuit? ›
Use good butter and dairy
Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).
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 makes biscuits rise better? ›
While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.
What does cream of tartar do in biscuits? ›
And baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.
