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!
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
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.