Cheddar Scallion Drop Biscuits

的se are fantastic. Following other reviewers' suggestions, I doubled the cheddar and also slightly increased the buttermilk (though I didn't measure - just added a few splashes until the mixture came together). I didn't have scallions, so I added two cloves of minced garlic. Ate these with Cholula hot sauce and they were amazing. Next time I might add chopped pickled jalapenos to the dough before baking because the heat and acid from the hot sauce really balanced the richness. I baked the biscuits on parchment at the temperature and for the time recommended in the recipe and had no issue with burnt bottoms.

• Anonymous

• 1/15/2021

我做了半个配方(但使用更多的葱)。的y were very good. I do feel that the 450°F oven temp is too high. I turned down to 400°F after 10 minutes and cooked for the entire 20 minutes (could have used a couple of minutes more but they were getting very brown on top and bottom on a silpat)

• einer21

• Columbus, OH

• 6/23/2020

的se were really easy to make and super-delicious. I grated the frozen butter on a box grater first, then put it back in the fridge while I prepped the rest of the ingredients. Needed an extra 1/4 c of buttermilk. I made smaller biscuits - 25, 12 of which went into a nonstick muffin pan and 13 on a parchment-lined baking sheet, each for 15 minutes at 400 degrees (not at the same time). Came out perfect and delicious!

• cinematch

• Ojai, CA

• 4/13/2020

Would you have a recipe that is gluten free but offer the same as possible biscuit?

• samoffat282726

• NH

• 6/6/2018

Wow, very good. Delicious and very rich. I did a combination of cheddar and parmesan. I will make again and again.

• rahappygirl

• Houston, TX

• 9/11/2017

Got a late start on dinner, and really wanted biscuits. Tried these and loved them. Didn't have some ingredients, so I faked it. Had no scallions. Had a little shredded cheddar/monterey jack mix, and a little shredded Parmesan. No buttermilk, but used 2% and lemon juice. They worked great. Yummy. This is now my go-to quick biscuit recipe.

• WyoBob

• Buffalo, Wyoming

• 10/1/2016

Biscuits were very good. I made 1/2 the recipe and followed the advice of reviewers and added 1/4 c extra buttermilk, 3 green onions and 4 oz of sharp cheddar. I also added 1/8 tsp of garlic powder. Cooked at 400 degrees for 15 minutes on a silpat. They came out perfect with no burnt bottoms.

• dragonqwst

• Florida

• 5/30/2016

Wonderful recipe! I doubled the amount of scallions, and had to use a splash more buttermilk for the correct consistency, but the flavors are great :) a go-to recipe for awesome biscuits!

• blanket62

• Boston, MA

• 3/1/2015

的se were very good and easy to make. Per others suggestions I used a mix of cheeses. I had two different types of extra sharp cheddar and some fresh parmesan in the batter. I also used a mix of green onions and chives. I think it added to the dimension and provided additional depth of flavor. I made a double batch for a party and found cooking them in a muffin tin made them more uniform and also allowed for a nicer presentation. Less of a crisp almost burnt bottom (yes, I reduced cooking time) Next time I will try a mini muffin pan since these are very rich biscuits. They re-heat well and no butter is needed when serving. They were a big hit for my party. I would like to try making these again using a glass bottom pan instead of a baking sheet or muffin pan to see if I can get a finish on the bottom that is less browned. I would also adjust the heat and turn it down to 400 or 425 to try and achieve a better less crisp finish on the bottom. Overall, I would definitely make these again. Big hit so make sure to make plenty of extras.

• Lovisa

• Washington, DC

• 11/9/2014

的se are delicious - our favourite biscuit by far. I use extra old cheddar cheese & salted butter, so I cut the salt called for in half. They are really good the next morning, put in the toaster oven on the TOAST setting. This makes them just as crispy as when freshly baked.

• dunbarjake

• Vancouver, B.C.

• 9/25/2014

Delicious and easy! I added more scallions and a touch more buttermilk because the consistency was a little dry. I had only about 4oz of extra sharp cheddar, and used half the butter the recipe calls for, but it still came out great! Will definitely try again with other types of cheeses in the future.

• blanket62

• Boston, MA

• 7/21/2013

Chives and dill added instead of scallions, 1.5 C buttermilk, sprinkle with cornmeal for extra crunch. This is THE BEST biscuit recipe I've made yet!

• picturewing

• Salt Lake City

• 12/2/2012

的se were excellent with a few tweaks. Firstly, added an additional 1/2 cup of buttermilk and doubled the scallions and the cheese. I used a mix of extra sharp cheddar, smoked cheddar, and gruyere. Then because (unless you are a veggie or vegan ;) everything is better with bacon, added homemade finely crumbled extra crisp bacon bits. Made the dough beforehand and chilled it for a few hours before dinner. Like others, only cooked for about 16 minutes- make sure you grease the baking tray. Also- reduced the salt to a 1/4 teaspoon bc of the extra cheese and bacon. I know these are more decadent this way, but they are fabulous!!!! I do not have biscuits on a regular basis so they are worth the splurge. Acnd they freeze well!!

• Anonymous

• Auburndale, MA

• 10/30/2012

This was a delicious way to use an abundance of scallions. I made my own buttermilk too. We scoffed these up quickly!

• Anonymous

• Mt Laurel, NJ

• 11/23/2011

I made this with a good quality smoked raw milk cheddar. New heights, I tell you!

• hikuwai

• Portland, OR

• 7/17/2011