Scallion and Cheddar Biscuits, At Home

There’s something deeply comforting about biscuits, right? Maybe it’s the smell of butter in the air, or the way it melts on your tongue… yum, yum, yum!

If you’ve ever thought that making biscuits at home was beyond your reach or required some pre-packaged mambo jambo, prepare to be delightfully mistaken.

Let’s get right into the very simple process of whipping up scallion and cheddar drop biscuits.

Ingredients:

• 2 cups Flour

• 2 tsp Baking Powder

• ½ tsp Baking Soda

• 1 tsp Salt

• ⅔ cup Sour Cream

• ½ cup Milk

• 4 tbsp melted butter

• Large handful of sharp cheddar

• Small handful of chopped scallions

• Honey: For drizzling on top, because a touch of sweetness makes everything better.

Instructions:

• Preheat your oven to 400°F. Line a sheet tray with parchment paper to ensure your biscuits come off the tray easily, no sticking, no mess.

• In a large mixing bowl, whisk together your flour, baking powder, baking soda, and salt. This not only combines your ingredients but also aerates the flour, resulting in lighter biscuits.

• To your dry mix, add the sour cream and milk. Stir until just combined. The key here is not to overmix; you want to keep that tender, flaky texture.

• Gently fold in the melted butter, sharp cheddar, and finely chopped scallions. Again, be careful not to overwork the dough. You’re looking for a cohesive mixture where everything is just combined, a little tacky!

• Using a spoon or an ice cream scoop, drop dollops of the dough onto your lined sheet tray. Don’t worry about making them perfect; their rustic look is part of their charm.

• Bake for 15 minutes, remove to brush some butter over the tops, and back in the oven for 5 more minutes.

• Remove from the oven. While they’re still warm, drizzle with honey for that perfect finish. The honey not only adds a touch of sweetness but also makes the flavors pop.

For complete instructions, check out Chef Santana’s video!

Chef Santana’s Tips:

• Don’t overwork the dough: The less you work the dough, the tenderer your biscuits will be. Overworking develops gluten, which can make the biscuits tough.

• Customize: Feel free to play around with the types of cheese and herbs. This recipe is versatile and forgiving, making it perfect for experimenting with flavors.

Forget the box mix and go with this foolproof recipe! For a lazy Sunday brunch, a side for dinner, or just a treat, because you deserve it!