Easy Cheddar Scallion Biscuits
Learn how to make our soft, flaky cheddar scallion biscuits at home with this easy recipe! These buttery biscuits are loaded with sharp cheddar cheese and fresh scallions, and they bake up golden brown in around 30 minutes. They’re perfect for breakfast, brunch, or as a savory side dish.
You may also love my jalapeño cheddar biscuits and cheddar bay biscuits!
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Why This Cheddar Scallion Biscuits Recipe Works
These biscuits are tender and flaky thanks to cold butter gently worked into self-rising flour combined with buttermilk for moisture.
The sharp cheddar melts into every bite, giving them a cheesy flavor, while scallions add some freshness.
Whether you prefer soft, pillowy sides or crispy edges, you control the texture by spacing the biscuits close together or apart on the baking sheet.
Ingredients for Cheddar and Scallion Biscuits
- 2 cups self-rising flour
- ¼ cup cold unsalted butter, cut into small cubes
- ¾ to 1 cup cold buttermilk or whole milk
- 1 cup shredded sharp cheddar cheese (try sharp white or smoked for slightly different flavor)
- ¼ cup finely chopped scallions or chives
- ¼ teaspoon salt
Step-by-Step Instructions for Perfect Biscuits
Preheat the oven to 425°F and grease a baking sheet or line it with parchment paper.
In a large bowl, combine the self-rising flour and cold butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, chopped scallions, and salt until well distributed.
Pour in ¾ cup of cold buttermilk and gently stir until the dough just comes together, adding more milk if needed. It should be soft but not sticky.
Turn the dough out onto a lightly floured surface and pat into a ¾-inch thick rectangle or circle. Fold the dough once or twice for extra flaky layers.
Use a 2 ½-inch biscuit cutter to cut out biscuits. Place them close together on the baking sheet for soft sides or spaced apart for crispier edges. Brush the tops with heavy cream or melted butter if desired.
Bake for 16–20 minutes until the biscuits are golden brown. Serve warm.
Tips for Flaky, Fluffy Biscuits
- Handle the dough gently; overworking breaks down the butter and reduces flakiness.
- Keep all ingredients cold until mixing to get tender layers.
- Experiment with different varieties of cheese: sharp white cheddar, smoked cheddar, or even a mix for depth of flavor.
- For a garlic variation, add a pinch of garlic powder to the dry ingredients.
Serving Ideas and Variations
These cheddar scallion biscuits pair beautifully with ham and eggs, chili, or a warm bowl of soup.
They’re also delicious served as a snack with honey butter, your favorite jam, or a dollop of sour cream.
For a lighter flavor, substitute chives for scallions or add fresh rosemary.
Storage and Freezing Tips
Store leftover biscuits in an airtight container at room temperature for up to two days or refrigerate for up to 4 days.
Reheat in the oven for the best texture.
Freeze uncooked biscuits on a baking tray, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the bake time.
More Side Dish Recipes
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Ingredients
- 2 cups self-rising flour
- ¼ cup cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped scallions or chives
- ¼ teaspoon salt
- ¾ to 1 cup cold buttermilk or whole milk
Instructions
- Preheat the oven to 425°F and grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the flour and butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.2 cups self-rising flour¼ cup cold unsalted butter
- Stir in the cheddar, scallions, and salt until evenly distributed.1 cup shredded sharp cheddar cheese¼ cup finely chopped scallions or chives¼ teaspoon salt
- Pour in ¾ cup of cold buttermilk and gently stir until the dough just comes together. Add a little more milk if it seems too dry.¾ to 1 cup cold buttermilk or whole milk
- Turn the dough onto a lightly floured surface and pat it into a ¾-inch-thick rectangle. Then cut out biscuits with a 2 ½-inch cutter.
- Place the biscuits close together on the baking sheet for softer sides or spaced apart for crispier edges.
- Bake for 16–20 minutes or until golden brown. Serve warm.
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Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
