Cheddar Scallion Biscuits Recipes

CHEDDAR-SCALLION BISCUITS

Cheddar-Scallion Biscuits image

Nope-we didn't forget the butter. These cream-based biscuits are light and airy and super easy to make. Cut out the cheese and scallions and use the plain biscuit as your new go-to recipe.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 15 biscuits

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 cup shredded Cheddar
2 tablespoons grated Parmesan
1 tablespoon baking powder
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 scallion, thinly sliced
1 1/2 cups heavy cream, plus more for brushing
Juice from 1/2 a lemon

Steps:

Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.

CHEDDAR SCALLION DROP BISCUITS

Cheddar Scallion Drop Biscuits image

Categories Bread Cheese Breakfast Brunch Side Bake Thanksgiving Quick & Easy Mother's Day Father's Day New Year's Day Cheddar Pastry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 biscuits

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Steps:

Preheat oven to 450°F.
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.
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.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Cheddar-Scallion Buttermilk Biscuits image

No kneading, no rolling required to make these tasty, tender biscuits. They're the perfect sidekick to soups, chili, and stews, but equally good with a drizzle of honey for a sweet-savory bite.

Provided by lutzflcat

Categories Bread Quick Bread Recipes Biscuits

Time 45m

Yield 18

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon grill seasoning (such as McCormick® Grill Mates® Montreal Steak Seasoning)
¼ teaspoon baking soda
¾ cup cold, unsalted butter, shredded on a box grater
1 ¼ cups buttermilk
¾ cup shredded sharp Cheddar cheese
¼ cup minced green onion, white and green parts
2 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

Nutrition Facts : Calories 167 calories, Carbohydrate 13.1 g, Cholesterol 30.4 mg, Fat 11.2 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 308.9 mg, Sugar 0.9 g

SCALLION AND CHEDDAR CATHEAD BISCUITS

Scallion and Cheddar Cathead Biscuits image

Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make-you don't even have to roll out the dough. -Cheryl Day, Back in the Day Bakery

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/2 cups (188 grams) all-purpose flour
1-1/2 cups (188 grams) cake flour
1/4 teaspoon sugar
2 tablespoons (26 grams) baking powder
1 teaspoon fine sea salt
1 cup (227 grams) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (30 grams) chopped scallions
2 cups (227 grams) shredded sharp cheddar cheese
1 teaspoon freshly ground pepper
1-1/2 to 2 cups (355 to 473 milliliters) buttermilk, room temperature
1 large egg, room temperature, beaten

Steps:

Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment., In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter, ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper. , Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky. , Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour., Using a 3-ounce (89 ml) ice cream scoop, portion dough 1 inch apart onto the prepared baking sheet. Gently flatten biscuits., Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.

Nutrition Facts : Calories 351 calories, Fat 23g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 591mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CHEDDAR SCALLION DROP BISCUITS

Cheddar Scallion Drop Biscuits image

These rustic biscuits they perfect to serve along side soup on a cold day. I found that these biscuits are better when they are cooled slightly then straight at of the oven.

Provided by Cupcake-Princess

Categories Breads

Time 27m

Yield 12 biscuits

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1 pinch salt
5 tablespoons cold butter, cut into pieces
3/4 cup shredded cheddar cheese
2 tablespoons finely chooped scallions
3/4 cup plain yogurt
1/3 cup milk

Steps:

Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.

Nutrition Facts : Calories 133.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 15.7, Sodium 170.9, Carbohydrate 17.3, Fiber 0.6, Sugar 0.8, Protein 3

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