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Scallion and Cheddar Biscuits

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Scallion and Cheddar Biscuits

Katie Schur

If you haven't heard... we're kicking off 2018 with new brunch recipes for you to try out at home. And to top it all off, at the end of the month we're giving away one of our weekend brunch kits. Read all about the giveaway in this post. Thanks to everyone who has already participated in the contest so far. 

Today's recipe is one of my tried and true favorites: Scallion and Cheddar biscuits!

 Pictured with our "Morning is for Mimosas Kit." My favorite pairing for these tasty biscuits is with tomatoes, lox, cream cheese and scallions. Put the toppings on the side so that guests can build their own creation. 

Pictured with our "Morning is for Mimosas Kit." My favorite pairing for these tasty biscuits is with tomatoes, lox, cream cheese and scallions. Put the toppings on the side so that guests can build their own creation. 

 The best part about these scallion and cheddar biscuits is that they can be paired with so many different delicious breakfast foods. Try cream cheese, scallions or chives, plain butter, tomatoes, avocado spread, scrambled eggs or lox. 

The best part about these scallion and cheddar biscuits is that they can be paired with so many different delicious breakfast foods. Try cream cheese, scallions or chives, plain butter, tomatoes, avocado spread, scrambled eggs or lox. 

Alright... here's the recipe!

2 1/2 cups of unbleached all-purpose flour
1 tablespoon baking powder (I recommend this kind)
1 teaspoon of salt
1/2 teaspoon of coarsely ground black pepper
3 tablespoons of chopped fresh scallions (can substitute with chives as well)
1 cup of grated cheddar cheese (I recommend Cabot shredded cheddar)
4 tablespoons cup (1/2 stick) of cold unsalted butter
4 ounces (typically 1/2 a package) of cream cheese
3/4 cup 2% milk

Preheat the oven to 425° F. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk the flour, baking powder, salt, black pepper, scallions, and cheddar cheese together until evenly distributed. Using a pastry cutter or your fingers cut in the butter and the cream cheese. I think it's easier to use your hands and rub the butter and cheese into the dry ingredients. Mix until crumbly but don't worry if some larger cheese crumbles remain in the mixture. 

Next pour in the milk, and quickly begin to toss the mixture with a fork. Be careful not to over-mix at this stage. I usually reserve 1-2 tablespoons of milk to pour into the bottom of the bowl so that everything is evenly mixed. The dough should hold together, but still be crumbly. If needed, you can add an additional tablespoon or two of milk. This is helpful and necessary sometimes if you are baking in dryer conditions. 

I typically make these in a drop biscuit fashion. I drop 1/4 cupfuls onto the baking sheet and cook for 12 minutes or until they are lightly browned. 

These are delicious served buffet style with cream cheese and and any other additional misc. toppings. Try cream cheese, scallions or chives, plain butter, tomatoes, avocado spread, lox (favorite combo) or scrambled eggs, ham and chives. You could let guests build their own creation too. Biscuits are best served right away, but can be warmed in the oven the day after baking as well.  

Enjoy! And if you haven't already, take a moment to enter our weekend brunch giveaway