Cheddar Scallion Drop Biscuits Recipes

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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

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

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

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 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

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.

GARLIC CHEDDAR DROP BISCUITS



Garlic Cheddar Drop Biscuits image

Provided by Katie Lee Biegel

Time 45m

Yield 12 to 13 biscuits

Number Of Ingredients 11

Nonstick cooking spray, for the baking sheet
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled
1 1/2 cups freshly grated sharp Cheddar
2 tablespoons minced fresh curly parsley
1 1/4 cups buttermilk
Flakey sea salt, such as Maldon

Steps:

  • Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
  • Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
  • Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.

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

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 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

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

CHEDDAR ONION DROP BISCUITS



Cheddar Onion Drop Biscuits image

These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.

Provided by trishthedish617

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter
1 tablespoon dried minced onion
½ cup shredded Parmesan cheese
1 ½ cups shredded sharp Cheddar cheese
1 cup 1% buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
  • Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 19.5 g, Cholesterol 26.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 350.8 mg, Sugar 1.3 g

SCALLION & CHEDDAR DROP BISCUITS - VEGAN



Scallion & Cheddar Drop Biscuits - Vegan image

Veganized from Gourmet Magazine. These were fantastic! Made for St. Patrick's Day 2012. They turned out fluffy and flaky and were so simple. I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered Chef Large cookie scoop to make the drop biscuits puffy and even!

Provided by Kozmic Blues

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup almond milk, unsweetened (or unsweetened soy milk)
1 teaspoon apple cider vinegar
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 Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
1 cup vegan cheddar cheese, grated (I use Daiya brand)
4 scallions, finely chopped

Steps:

  • Preheat oven to 450°F.
  • Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
  • Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
  • Stir in the Daiya Cheddar and scallions.
  • Add buttermilk and stir until just combined, do not over mix.
  • 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.

Nutrition Facts : Calories 90.2, Fat 0.2, Sodium 349.4, Carbohydrate 19.2, Fiber 0.8, Sugar 0.9, Protein 2.5

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Top Asked Questions

How to make biscuits with cheddar cheese and scallions?
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.
What are Cheddar drop biscuits?
These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and topped with garlic butter. They’re a savory, buttery, and cheesy biscuit recipe everyone will love! Cheddar Biscuits are perfect alongside Ham or Turkey during the holidays!
What do scallion biscuits taste like?
These all-butter (no shortening) Cheddar Scallion Biscuits are soft, flaky, and tender. The flavor is so comforting, with tangy buttermilk, sharp cheddar, and the bite of green onion.
How to make biscuits from scratch?
Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined. Use a large ice cream scoop to drop biscuits onto the prepared baking sheet.

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