I love biscuits. Soft, buttery, and flaky, it really doesn’t get much better than that. I’m not sure why I’ve never experimented with baking my own biscuits. Maybe it was that I didn’t own a biscuit cutter until about a week ago. Or maybe it’s because I don’t normally keep buttermilk stocked in the refrigerator. But really, I”m guessing the reason is that my husband absolutely loves bisquick biscuits. I just couldn’t face the possible disappointment of laboring over homemade biscuits only to hear that they didn’t live up to his favorite processed biscuit mix. It just didn’t seem worth it.
And then I saw these biscuits. (Well, not these exactly…the other version had blue cheese, which would never work in our house, but you get the idea.) And they looked incredible. And better yet, easy to make. Exactly what I wanted to eat for dinner that night. So I stopped at the store for the necessary ingredients and made them immediately. Wonderful. Cheesy, soft, and delicious. Mike wasn’t a fan of the scallions, but for the next batch (there will definitely be another batch), I’ll just make half with scallions and half without.
The defining moment was when I asked Mike how they compared to his beloved bisquick biscuits. *Pause*, then, “well, I really like bisquick biscuits.” Complete disappointment must have showed on my face, because he quickly recovered with “but I like these better.” And you know what? These are so easy, and so good, that I don’t even care if he’s lying. I’m making them again.
Cheddar Scallion Drop Biscuits
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 cups shredded sharp cheddar cheese
3 scallions, finely chopped
1 cup well-shaken buttermilk
Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl. Blend in the butter with your fingertips until the mixture resembles coarse meal. Stir in cheese and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake on middle rack until golden, 16 to 20 minutes.
*You can also flash freeze the biscuits and bake them straight from the freezer. Just add a few minutes to the baking time.
adapted from Smitten Kitchen