Megan’s Cheddar-Scallion Biscuits

Let's Cook

1. Step 1.

   Whisk to combine in a large bowl: 2 cups (250g) all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon baking soda; ¾ teaspoon black pepper; ½ teaspoon salt

2. Step 2.

   Add: 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes

3. Step 3.

   Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in: ½ cup grated sharp Cheddar (2 oz or 55g); 4 green onions, thinly sliced

4. Step 4.

   Add and stir just until the dough comes together: ¾ to 1 cup (185 to 245g) buttermilk

5. Step 5.

   Use the larger amount of buttermilk if the dough is crumbly and dry after adding ¾ cup. Transfer the dough to a lightly floured surface and knead very briefly just to bring the dough together. Pat the dough out into a rectangle. Starting at a short end, fold one-third of the dough toward the center, then fold the opposite end over the first folded end (a business letter fold). Pat out the dough into a rectangle again and give it one more business letter fold. Pat the dough out into a 6 × 9-inch rectangle ¾ to 1 inch thick. Using a sharp knife, cut the dough into 6 square or 8 rectangular biscuits. Sprinkle in small mounds on the baking sheet, one mound for each biscuit: ½ cup grated sharp Cheddar (2 ounces)

6. Step 6.

   Place each biscuit on a mound of cheese on the baking sheet. If needed, scatter the cheese a bit so it sticks out from under each biscuit (this ensures that every biscuit has crispy cheese “feet”). Brush the biscuits with: 1 tablespoon unsalted butter, melted

7. Step 7.

   Bake until golden brown, 15 to 20 minutes.