For someone who wanted to focus on being fresh this month, I’m sure enjoying freshly baked treats more than fresh produce…Ooops! It’s been tricky coming up with things that taste like produce from local markets when you’re relying on that soup you froze back in winter, or the jar of lentils sitting in your cupboard that are just begging to be picked for dinner’s starting lineup.
I’ve always found baking to be a relaxing task for me, especially knowing that at the end of it, I get to enjoy a cookie I made from scratch, or a chunky slice of banana bread with a cup of tea on the side. Baking is also a great avenue to test out recipes for those with a sweet-tooth, but also for savoury lovers.
These cheddar cheese and green onion biscuits are a perfect option to enjoy as a side-treat with your dinners, soups, or even as an English muffin substitute for your morning breakfast sandwich (Total must!!) The biscuits are fluffy, buttery, freeze incredibly well, and make your kitchen smell heavenly as you bake them.
I can’t take full credit for the recipe since I am not-so-much a baker who has faith in my own measurements, but I can definitely say that a recipe for these creations makes the job more enjoyable. I followed Truffles and Trends’ recipe for her Green Onion Cheddar Scones and changed up the ingredients slightly for my own take on it, (side note; are biscuits and scones the same thing??) and I hope you guys are inspired to become your own home-bakery during this time.
Yields 12-14 scones
- 2 cups of all purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup of cold butter, cubed (keep in fridge until needed)
- 3/4 cup cold heavy cream
- 1 egg
- 3-4 stalks green onions, chopped
- 1 1/2 cups of cheddar cheese, shredded or grated
I used a blend of smoked white cheddar (makes it taste like you’ve add bacon) and regular mild cheddar.
- Cream for brushing on top
1. Preheat oven to 375°F and line baking sheets with parchment paper. Prep all your ingredients out ahead of time so that as soon as you start making the biscuits, the butter will be as cold as possible.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and ground black pepper.
3. Next, pour in the cubes of cold butter and start massaging it into the dry ingredients until the texture resembles course crumbs. Try not to overmix the dough as it will make the butter dissolve and your chance of flaky layers disappear!!
4. Once the butter is mixed in, add the heavy cream and egg and incorporate again using your hands. Slowly start bringing the dough together but refrain from densely packing it together.
5. Pour the mixture onto a flat surface sprinkled with flour, and add the green onions and shredded cheese. Gently knead the dough by hand to combine together. Biscuit dough is not made to be pretty, so don’t worry if it has cracks and folds since that will bake into crispy, buttery layers.
6. Roll out the dough gently to 3/4 inch thick. Using a wide mouthed cup or a circular cookie cutter, cut out disks of the biscuit dough and lay them onto the baking tray.
Re-use the dough and roll out again to create more disks, If you aren’t able to yield 14, no sweat, it’s better to have some height to your biscuits as they will rise quite a bit in the oven. Shorter biscuits mean dense biscuits and that’s not what you’re aiming for here.
7. Brush the scones lightly with heavy cream and sprinkle with flaky salt if you desire! Bake the scones for 15 – 17 minutes, or until the tops are browned and allow them to cool. They can be served fresh or frozen the next day by warming up in the microwave.
Oh, and also, they taste phenomenal with butter… you’re welcome.
Peace and good eats,