Cheddar Scallion Drop Biscuits for Breakfast

Biscuits are a classic breakfast bread in the American South and buttermilk is a classic baking staple. I can confidently say that the store-bought biscuits are never as good; the best one are always hot from your home oven. In retrospect, there is a silver lining behind the lockdown: home baking is back in vogue. You know it when one day my daughter starts making and posting her scallion biscuits. That inspires me to make a slightly different version: a cheddar scallion drop biscuits. By the way, you have not truly lived until you try one of these.

The cheddar and scallion drop biscuits are incredibly easy to make. There is no need to cut in the butter. There is enough fat in the grated cheddar. Moreover, you don’t have to fuss with rolling out the dough — just mix and drop. When I don’t want to get my hands dirty, I take out the food processor. Honestly, it doesn’t quite matter whether you choose machine or hand mixing, you won’t be disappointed with the result. (The hand mix approach leaves the cheddar and scallion in bigger pieces.) Lastly, you can use buttermilk, sour cream, half-and-half, cream or yogurt, depending on what’s available.

The taste of the cheddar is rich. The green note of the scallion is earthy and appealing. In fact, I double the amount of scallion, therefore turning the biscuits into an unmistaken green bread. The craggy and crispy edges are amazing to bite into. Having these cheddar and scallion drop biscuits for breakfast sets me up for a bright day ahead!

Print Recipe

Cheddar Scallion Drop Biscuits

Serves: 12 biscuits

Cooking Time: 20 minutes

Ingredients

• 2 1/4 cups (324g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (84g/ 3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups/ 170g/ 6 oz Cheddar, coarsely grated (1 1/2 cups)
• 4 scallions, finely chopped
• 1 cup well-shaken buttermilk (sour cream or yogurt works well too)

Instructions

1

Preheat oven to 450°F.

2

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.

3

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

Notes

The Gourmet Cook Book by Ruth Reichl https://www.epicurious.com/recipes/food/views/cheddar-scallion-drop-biscuits-106062