Cheddar Scallion Drop Biscuits

Last updated on November 26th, 2025

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 these Cheddar Scallion Drop Biscuits

• 2¼ cups (290 grams) all-purpose flour
• ½ teaspoon (3 grams) baking powder
• ½ teaspoon (3 grams) baking soda
• 1 teaspoon (3 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 (25 grams) grated Parmesan
• 1/3 cup (35 grams) thinly sliced scallions (about 2-3, trimmed)
• 1 cup (225 g) buttermilk (see note below to make your own)

These Cheddar Scallion Drop Biscuits are a deliciously savoury take on classic biscuits. What makes them a true staple is their simplicity.

How to make these drop biscuits in 5 steps

1. Whisk together dry ingredients.
2. Grate butter and stir into dry ingredients.
3. Add cheddar, Parmesan and scallions and mix.
4. Pour in buttermilk and mix again.
5. 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 breakfasts, summer salads or soups and chilis any time of year, these cheesy Cheddar Scallion Drop Biscuits are deliciously tender and buttery. Enjoy them warm from the oven with butter!

Try these Savoury Rosemary Parmesan Scones or this No-Knead Jalapeño Cheddar Artisan Bread next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Cheddar Scallion Drop Biscuits

Deliciously tender and buttery without any rolling or cutting. Just drop them onto a sheet pan and you’ll have them baked up with perfectly crispy edges in no time!

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Course: Breakfast, Snack

Keyword: baking, cheddar, drop biscuits, scallion

Servings: 12

Equipment

• Box grater
• 4 Qt mixing bowl
• Baking sheet
• Wire cooling rack

Ingredients

• 2¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher or fine sea salt
• 3 tablespoons cold butter shredded on a box grater
• 1 cup shredded cheddar
• ¼ cup Parmesan grated
• 1/3 cup thinly sliced scallions about 2-3, trimmed
• 1 cup buttermilk see note to make your own

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Instructions

• Preheat oven to 425ºF (220ºC) and prepare 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.

Notes

Make your own buttermilk: Stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.

Reheat: To reheat from the refrigerator, warm in a 350ºF (175ºC) oven for 5 minutes. To reheat from the freezer, either thaw overnight in the fridge then warm in a 350º (175ºC) oven for 5 minutes, or if reheating from frozen, warm in a 350ºF (175ºC) oven for 10-12 minutes.