Cheddar & Green Onion Drop Biscuits
Gayle McLeod | January 30, 2016
Cheesy, crispy and tender... we're talking biscuit trifecta here. Easily adapted to suit other flavours (you're up next, roasted garlic) and made with whole wheat flour for an extra dose of goodness. These savoury flavour bombs are perfectly suited for chili, soup or just eat them straight out of the oven like I did.
TIP: Make a batch and cook half to enjoy right away then pop the rest in the freezer for freshly baked biscuits even on the craziest weeknight. You won't be sorry you did.
Makes about 10-12
1 cup whole wheat flour
1-1/4 cup all purpose flour
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp baking soda
2 tsp baking powder
1/2 cup (1 stick) salted butter, chilled & cut into small pieces
1/2 cup chopped green onions, green & white parts (about 3-4)
6 oz extra old aged cheddar, cut into 1/2 cubes (about 1 cup)
1 cup buttermilk (or 1 tbsp fresh lemon juice plus milk to measure 1 cup total)
2 tbsp milk
Position rack in the middle of the oven and preheat to 450ºF. If you're making the buttermilk, put the lemon juice a measuring cup and fill with milk to the 1 cup measure. Set aside until ready to use.
Whisk together all the dry ingredients, then using a pastry cutter or two knives cut the cold butter into the dry mixture until there are only pea-sized pieces of butter. Add the chopped green onions and the cubed cheddar and toss gently until well combined.
Pour in the buttermilk and mix gently only until there are no dry spots left. Be careful not to over mix.
Drop by large spoonfuls onto a baking sheet lined with parchment paper. **At this point you can freeze the portioned biscuits on a tray. Once frozen, transfer to a large resealable plastic bag or container and store in the freezer. When ready to bake, arrange on a parchment-lined baking sheet and brush the tops with milk. Bake at a slightly lower temperature for a little longer... I did 425ºF for 20-23 minutes.
Brush the tops of the biscuits with milk and bake in the preheated oven for 20 mins, rotating the baking sheet partway through if necessary.
Remove from the oven and let cool slightly before serving.