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.
Should you chill biscuit dough 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.
What type of flour makes the best biscuits? ›
Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.
Is buttermilk or heavy cream better for biscuits? ›
Buttermilk Biscuits vs. Cream Biscuits
Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream. Cream biscuits are beloved because they're incredibly easy-to-make. But, since cream is much milder than buttermilk, they won't be quite as flavorful (unless you incorporate more spices and seasonings).
Which liquid makes the best biscuits? ›
Buttermilk also adds a pleasant tanginess to baked biscuits, and its relatively low levels of fat make it work in recipes that call for any kind of fat, from butter to shortening, and even cream. (Yes, cream can be used as both a liquid and a fat.
Which is better for biscuits lard or Crisco? ›
Choosing between shortening and lard comes down to personal preference. Both create a flaky, tender crust, are semi-solid, and are 100% fat. Swap one for the other in recipes. If you want to add additional flavor to the dish, lard is the right choice.
Should you refrigerate cheddar biscuits? ›
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.
Are cheddar biscuits endless? ›
And for guests dining in, the warm, cheesy biscuits have long been free and unlimited—a much lower food cost than 2023's all-you-can-eat shrimp deal that boosted traffic but lost the chain millions.
Sharp Cheddar cheese melted between a scratch-made buttermilk biscuit.
Are cheddar cheese biscuits good for you? ›
Cheese crackers are a quick source of carbohydrate and proteins, thus keeping hunger away. The crackers, made with whole wheat or oats are a rich source of B-complex vitamins and dietary fibre. Since these biscuits are high in sodium and fat content, have them in limited amounts only.
What cheese goes with cheddar? ›
If they like cheddar, you can introduce them to something like a BellaVitano, or a slightly aged gouda.” You can still get that sharp-edged gorgonzola you've been eyeing, just make sure the other cheeses you pick are more familiar.
What makes a high quality biscuit? ›
Fat is also important because it adds tenderness to the dough; full-fat buttermilk and European-style butter can help with texture, but "full-fat" is the critical point — sour cream, olive oil, and nut milks can all be used to create successful biscuits, provided they have a high-fat content.
What makes biscuits taste better? ›
Sugar and Salt: Add flavor. We don't add a lot of sugar (just 1 tablespoon). Cold Butter: I love using European-style salted butter, like Kerrygold or Plugra, since they make our biscuits tender and delicious. If you don't have European salted butter, plain butter works (salted or unsalted).
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 does adding an egg to biscuits do? ›
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
