Or, as I like to call them “hello flaky layers of yum yum.” Seriously, these flaky biscuits are a snap to put together, rival any pop-n-fresh on the market and the ingredients are simple and fresh. While this recipe calls for cheddar and green onion, you can always omit those flavors for a “plain” biscuit or you can alter the additions to your own taste. Maybe some goat cheese and caramelized onion? Add in some cooked, diced bacon, or maybe something sweeter like sautéed apples and cinnamon. The sky is the limit. So have fun!
I’ve listed the ingredients in volume as well as weight measurements. Volume measurements work just fine but weight measurements are more accurate and give a more consistent product every time. This dough can either be mixed by hand or with the paddle attachment on a stand mixer. Do not use a hand-held mixer.
Cheddar and Green Onion Biscuits
3 cups (400 grams) flour
1 teaspoon (8 grams) salt, plus a little for sprinkling on biscuit tops
2 tablespoons (20 grams) granulated sugar
2 tablespoons (24 grams) baking powder
10 tablespoons (140 grams) cold butter, cut into pieces
1 cup (230 grams) whole milk
1 beaten egg (for brushing on biscuit tops before baking)
1 cup (100 grams) shredded extra sharp cheddar cheese (I like Tillamook)
½ cup (50 grams) diced green onion
If time permits, measure all ingredients and place in the refrigerator for at least two hours so everything can get nice and cold. Otherwise….
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Either working by hand or with the paddle attachment on a stand mixer, mix together flour, sugar salt and baking powder. Work the chilled butter into the flour mixture until the pieces of butter are about the size of peas. Add in the milk and work just until barely incorporated. Note: If using the paddle attachment on a stand mixer, after pouring in the milk, give the mixer only 3-4 quick bursts on/off. The dough will be lumpy. Pour the mixture onto a floured board and finish mixing it by hand by folding the mixture over on itself a couple of times and pressing with the heels of your hands until a workable texture is achieved. Do not over mix.
Pat the dough into a round. Cover the round with shredded cheese and green onion, being sure to reserve a little of each for garnish later. Fold the whole round over twice. It’s okay if a little filling falls out. Using a rolling pin, roll the dough out to about a 1 inch thickness. Cut out biscuits using a 3 inch round cookie cutter. Gather remaining dough, re-roll and cut out. Place biscuits on parchment-lined cookie sheet. Brush beaten egg on biscuit tops, sprinkle with a few grains of salt and top with a little green onion and cheddar. Let biscuits rest 20-30 minutes.
Bake for 18-20 minutes or until tops are golden. If you are making a “plain” biscuit, the baking time will be closer to 12-15 minutes.
Yields 12 yummy biscuits.
I have to give a big “thanks” to Ciril Hitz, author of the book Baking Artisan Pastries & Breads (what an awesome resource), not only for his great inspiration and insight, but also for the fact that he had a recipe tester – yay! So a big thanks to Jennifer Brush as well. All of the recipes I’ve tried have been great – really. Thank you!