Cheddar Scallion Drop Biscuits
Published: April 28, 2024.
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If you’re like me and missing out on all the excitement around spring ramps, these Cheddar Scallion Drop Biscuits are here for you!
One of the first plants to pop up in prairie gardens in the spring, scallions have a mild, lightly spicy, peppery flavour. Like ramps (aka wild leeks), they are part of the allium family and they’re incredibly versatile. Unlike ramps, they’re also very easy to grow and succession planting will result in harvests through the season.
This recipe also works wonderfully with chives, spring onions, roasted garlic, rosemary or any other herb that you might like to add to a cheesy biscuit. They would also be delicious with ramps if you have them.
Here’s Everything You’ll Need to Make Them
All-purpose flour
Baking powder
Baking Soda
Kosher or fine sea salt
Cold butter
Cheddar
Parmesan
Scallions
Buttermilk
These cheddar scallion drop biscuits are a savoury take on classic biscuits, and what makes them a true staple is their simplicity.
How to Make Them in 5 Steps
Whisk together dry ingredients.
Grate butter and stir into dry ingredients.
Add cheddar, Parmesan and scallions and mix.
Pour in buttermilk and mix again.
Drop them onto a sheet pan and bake.
There’s no rolling or cutting, just drop them onto the sheet pan and you’ll have them baked up with perfectly crispy edges in no time.
An ideal companion for spring breakfasts, summer salads or soups and chilis any time of year, these cheesy cheddar scallion biscuits are deliciously tender and buttery. Enjoy them warm from the oven!
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Cheddar Scallion Drop Biscuits
Makes 8 biscuits; Prep time 15 minutes, cook time 15 minutes.
Ingredients
2¼ cups (292.5 grams) all-purpose flour
½ teaspoon (3 grams) baking powder
½ teaspoon (3 grams) baking soda
1 teaspoon (6 grams) kosher or fine sea salt
3 tablespoons (45 grams) cold butter, shredded on a box grater
1 cup (125 grams) shredded cheddar
¼ cup (22.5 grams) grated Parmesan
1/3 cup (35 grams) thinly sliced scallions (about 2-3, trimmed)
1 cup (236 ml) buttermilk
Instructions
Preheat oven to 425ºF (220ºC) and prepare a large parchment-lined baking sheet.
In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Grate butter and add it to the dry ingredients, using a butter knife to stir the pieces evenly throughout.
Add cheddar, Parmesan and scallions and stir until evenly combined. Pour in buttermilk and continue to stir until the buttermilk has been absorbed and you can’t see any more flour bits. The dough will seem dry, and that’s okay!
Drop by ¼ cupful’s onto prepared baking sheet, spacing them apart so you get 4 rows of 3 biscuits each. I like to use a butter knife to work around the edges of the measuring cup to pull the dough out onto the baking sheet.
Bake until the tops are golden, about 13-15 minutes. Transfer to a wire cooling rack and let cool for 5 minutes. Serve warm.
