Of course! Cheesy Green Onion Biscuits are the ultimate savory, flaky, and comforting side. They’re perfect with soups, stews, chili, or as a standalone snack.
Here’s a recipe that creates unbelievably tender, fluffy biscuits bursting with cheddar and green onion flavor.
Flaky Cheesy Green Onion Biscuits
This recipe uses a classic biscuit method for maximum flakiness and rise.
Yields: 8-10 biscuits
Prep time: 15 minutes
Cook time: 12-15 minutes
Ingredients
· 2 cups all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· ¾ teaspoon salt
· ½ teaspoon garlic powder (optional, but highly recommended)
· ½ cup (1 stick) cold unsalted butter, grated or cubed
· 1 cup shredded sharp cheddar cheese
· ⅓ cup finely chopped green onions (about 4-5 onions)
· ¾ cup cold buttermilk* (see note for substitute)
For Topping (Optional):
· 2 tablespoons melted butter
· A pinch of flaky sea salt
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
- Cut in the Butter:
· Grater Method (Easiest): Using the large holes of a box grater, grate the cold butter directly into the flour mixture. Toss gently with your fingers or a fork to coat all the butter shreds in flour.
· Pastry Cutter Method: Cut the cold, cubed butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. - Add Mix-ins: Gently toss in the shredded cheddar cheese and chopped green onions until evenly distributed.
- Add Buttermilk: Create a well in the center of the flour mixture. Pour in the cold buttermilk. Use a fork or a spatula to gently stir until just combined and a shaggy dough forms. Do not overmix! It will be sticky.
- Shape the Dough:
· Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times to bring it together.
· Pat the dough into a ¾-inch to 1-inch thick rectangle or circle. - Cut the Biscuits:
· Use a floured 2.5 or 3-inch round biscuit cutter to cut straight down without twisting. Twisting seals the edges and prevents a good rise.
· Gently re-pat the scraps to cut more biscuits. The last one or two will be a bit rougher, but they’ll still taste great. - Bake: Place the biscuits on the prepared baking sheet, about 1-2 inches apart. For extra crispy sides, place them farther apart. For softer sides, place them closer so they touch as they bake.
· Bake for 12-15 minutes, or until the tops are golden brown. - Optional Finish: Right after removing them from the oven, brush the hot biscuit tops with melted butter and sprinkle with a tiny pinch of flaky sea salt.
- Serve: Serve warm. They are best the day they are made.
Recipe Notes & Tips for Success
· The Secret to Flaky Biscuits: COLD BUTTER. The cold butter pieces steam in the hot oven, creating pockets of air that make the biscuits flaky. If the butter melts before baking, you’ll get a dense biscuit.
· Buttermilk Substitute: No buttermilk? Make your own! Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill with enough regular milk to make ¾ cup. Stir and let it sit for 5-10 minutes until it curdles slightly.
· Don’t Overwork the Dough: Handle the dough as little as possible. Overmixing develops gluten, leading to tough biscuits. A shaggy, slightly sticky dough is what you want.
· Cheese Options: Feel free to experiment with different cheeses! Pepper Jack adds a nice kick, Gruyère is wonderfully nutty, and a mix of Parmesan and cheddar is delicious.
· Add-Ins: For a heartier biscuit, add 3-4 tablespoons of cooked, crumbled bacon with the green onions.
· Make-Ahead Tip: You can make the dough, cut the biscuits, and freeze them on the baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time.
Enjoy these incredibly cheesy, savory, and flaky biscuits! They are guaranteed to disappear fast.