Cheddar Scallion Biscuits


  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 4½ teaspoons baking powder
  • ¾ teaspoon cream of tartar
  • ¾ teaspoon salt
  • ¾ teaspoon ground black pepper
  • ¾ cup cold buttermilk, plus more for topping
  • 1 egg
  • ¾ cup cheddar cheese, cut into small cubes
  • 4 scallions, diced
  • ¾ cup butter, cold and cut into small cubes
  • Ground black pepper for topping

Product Used

Black Peppercorn Grinder
House Autry
Only -5 items in stock!


  • Step One

    Place a rack in the center and lower third of the oven. Preheat oven to 425ºF. Line one baking sheet with parchment paper or a non-stick silicone sheet and set aside.
  • Step Two

    In a large bowl, whisk together flour, sugar, baking powder, cream of tarter and salt. In a small bowl, whisk together buttermilk and egg. Toss together cheddar cheese and scallions. Set aside.
  • Step Three

    Add butter to the flour mixture. Using your fingers or a pastry blender, work the butter into the flour, until the butter is well incorporated into the flour mixture. The flour will resemble coarse meal.
  • Step Four

    Toss the cheese and scallion mixture into the flour mixture. Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. This mixture will be shaggy. Dump biscuit dough onto a lightly floured counter and knead 10 times. Knead a few more times if needed or until the dough comes together. Pat the dough together into a 1½-inch thick circle.
  • Step Five

    Using a 3-inch round biscuit cutter to cut rounds. You can also use a knife to cut squares or wedges. Gather dough scraps, knead lightly, and cut out more biscuits until the batter is gone. Place biscuits on prepared baking sheets, brush with buttermilk and cracked black pepper. Bake for 15-18 minutes or until the tops are golden brown and the inside flaky. .