PA Baker
Master Chef
This are great with a hearty stew or chili or as the rolls for sloppy joes.
Cheddar Scallion Drop Biscuits
2 ¼ c flour
2 ½ tsp baking powder
2 tsp sugar
¾ tsp baking soda
1 tsp salt
6 Tbsp (3/4 stick) cold unsalted butter, cut into ½” cubes
6 oz cheddar, coarsely grated (1 ½ c)
3 scallions, finely chopped
1 c well-shaken buttermilk
Preheat oven to 450F.
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” apart onto a buttered large baking sheet (I use a parchment-lined sheet). Bake in middle of oven until golden, 18-20 minutes.
Cheddar Scallion Drop Biscuits
2 ¼ c flour
2 ½ tsp baking powder
2 tsp sugar
¾ tsp baking soda
1 tsp salt
6 Tbsp (3/4 stick) cold unsalted butter, cut into ½” cubes
6 oz cheddar, coarsely grated (1 ½ c)
3 scallions, finely chopped
1 c well-shaken buttermilk
Preheat oven to 450F.
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” apart onto a buttered large baking sheet (I use a parchment-lined sheet). Bake in middle of oven until golden, 18-20 minutes.
