Green Onion And Cheddar Biscuits
Delicious green onion and cheddar biscuits offer a savory, cheesy flavor with a hint of freshness from green onions, perfect for breakfast, brunch, or as a side dish.
Ingredients
- 1 1/4 cups self-rising flour ⓘ
- 3/4 cup cake flour ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3 teaspoons sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 4 tablespoons cold unsalted butter ⓘ
- 1 cup buttermilk ⓘ
- 1/2 cup grated cheddar cheese ⓘ
- 1/2 cup finely chopped green onions ⓘ
- 1/4 cup all-purpose flour ⓘ
- 2 tablespoons melted unsalted butter ⓘ
Instructions
- Preheat the oven to 475°F.
- In a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt.
- Using your fingers or a pastry cutter, work the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- Add the buttermilk, grated cheddar cheese, and chopped green onions to the mixture.
- Using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
- Lightly flour a work surface with all-purpose flour.
- Turn the dough onto the floured surface and gently pat it into a 1-inch thick disc.
- Cut out biscuits using a round cutter and place them on a baking sheet.
- Brush the tops of the biscuits with melted unsalted butter.
- Bake in the preheated oven for about 12 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, ensure the butter is very cold and handle the dough as little as possible. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Adding herbs like thyme or dill can enhance the flavor, making these biscuits a great addition to any meal.
Serving Suggestions
These Green Onion and Cheddar Biscuits pair beautifully with soups or stews, making them a perfect side for a cozy dinner. They also shine at brunch alongside Plain Pancakes or a fresh salad. Serve them warm with butter or your favorite jam for a delightful breakfast treat.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, place them in a 350°F oven for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Onion And Cheddar Biscuits contains roughly 341 calories, with 9g protein, 44g carbohydrates, and 14g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1645mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. When ready to bake, simply roll out the dough and cut the biscuits as directed. Alternatively, you can freeze the cut biscuits and bake them directly from the freezer, adding a couple of extra minutes to the baking time.
What can I use instead of cheddar cheese?
If you don't have cheddar, feel free to substitute with any cheese you prefer, such as Monterey Jack or Gruyère. For a twist, try adding crumbled feta or goat cheese for a different flavor profile. Just ensure the cheese is finely grated or crumbled for even distribution.
How can I make these biscuits vegetarian?
This recipe is already vegetarian, but you can enhance it by incorporating additional vegetables like spinach or sun-dried tomatoes. These additions will not only add flavor but also increase the nutritional value, making these biscuits a fantastic choice for any vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).