Green Onion and Cheddar Biscuits are easy to make with just 20 minutes of active preparation time.These biscuits are the ideal combination of buttery and cheesy, with a nice fresh flavor from the green onion.
Fresh homemade buttery biscuits are such a treat. I love how the cheddar and green onion flavors of these biscuits pair so well with southern cuisine.
I learned how to make biscuits from scratch over the summer, and I was surprised at how quick and easy it is! Mixing up the dough takes only 5 minutes – heads up you will get your hands dirty when you blend in the butter. The secret is to let the dough rest for 30 minutes. You need to give the baking powder time to do it’s thing.
Let the dough hang out on your counter for 30 minutes and then roll it out and cut your biscuits.I have a set of round biscuit cutters, but you can simply cut your dough into squares if you don’t have a biscuit cutter.
The other trick to making biscuits is to wait until your oven is at 425 degrees before you put the biscuits in the oven. This way they will rise properly.
When it comes to selecting the cheese for the biscuits, you want to go with a sharp bold cheddar. Cabot makes my go-to cheddars and I used their Private Stock Cheddar in this recipe.
I also believe in buying the best butter that I can find, especially in a recipe like this where it is a main ingredient. Trust me, if you use pre-shredded cheese and cheap butter the outcome won’t be as delicious!
Green Onion and Cheddar Biscuits are great on their own, but they can also be used to make a top notch breakfast sandwich with a runny egg and some bacon. Or, use them to make lunch by adding shredded chicken or pork with barbecue sauce.
And, you could definitely add some cooked bacon right into the biscuit dough.
I created this recipe when I was making a bacon chicken ranch biscuit casserole – it was just as incredible as it sounds, and that recipe is heading your way soon!
If you want another biscuit recipe, here is how to make biscuits with honey butter.
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Green Onion and Cheddar Biscuits
Yield: 12 biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Green Onion and Cheddar Biscuits are easy to make with just 20 minutes of active preparation time.These biscuits are the ideal combination of buttery and cheesy, with a nice fresh flavor from the green onion.
Ingredients
- 2 cups All Purpose Flour, plus more for your work surface
- 1 teaspoon Granulated Sugar
- 1 tablespoon plus 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 8 tablespoons chilled Butter, cut into small cubes
- 1 1/4 cup shredded Cheddar Cheese
- 1/2 cup chopped Green Onion
- about 1/3 cup Whole Milk
- 1/2 cup Buttermilk
- 1 tablespoon melted Butter
Instructions
In large bowl, whisk the flour, sugar, baking powder, and salt together.
Then add the butter and mix with your hands until the mixture resembles cornmeal. You can pulse the mixture together with a food processor if you prefer.
Add 1 cup of the cheese and all of the green onion.
Gently stir in the buttermilk, and the milk starting by adding 1/4 cup and adding more as necessary. You want the dough to be sticky, but not overly wet. I found that adding 1/3 cup of milk was just right, but you might need slightly more or less.
Cover the dough and let it sit for 30 minutes.
After 30 minutes, move an oven rack so it is at the level where it is on the top third of your oven. Heat your oven to 425 degrees. Pour the dough onto a floured surface and roll it out until it is about 1/2 inch thick.
Fold the dough up into thirds and roll it out again. Repeat this two more times, this gives the biscuits flaky layers.
Use a biscuit cutter to divide the dough into about 12 biscuits. Or just a knife to cut the biscuits into squares.
Place the biscuits on a silicone mat or parchment lined baking sheet. Do not place the biscuits in the oven until the temperature reaches 425 degrees. Place the biscuits on a rack on the top third of the oven - not just in the middle.
Bake the biscuits for 12 minutes. Then remove from the oven and brush melted butter and sprinkle the remaining cheese over the top of the biscuits. Let cook for another 3 minutes, until the biscuits are just starting to brown. Then turn on the broiler for about a minute to get the cheese nice and crispy.
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FAQs
Use Cold Butter for Biscuits
When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
What are cheddar biscuits made of? ›
Red Lobster Biscuits Ingredients
- Flour. All-purpose flour will work best for these biscuits.
- Cheese. A cup of shredded Cheddar is the key to making these biscuits extra flavorful and cheesy.
- Milk. Milk will moisten the dough.
- Egg. The egg will bind your ingredients together.
- Butter. ...
- Baking Powder. ...
- Spices and Seasonings.
The best side dishes to serve with Cheddar Bay Biscuits are scrambled eggs, pulled pork, Brussels sprouts and bacon, fish stew, gravy, ham and bean soup, chicken pot pie, clam chowder, grilled cheese sandwich, shepherd's pie, fried chicken, and lobster bisque.
Why are my homemade biscuits tough? ›
Kneading too much and overhandling biscuit, shortcake and scone dough overdevelops the gluten in the flour, resulting in a chewy, tough baked product.
What are 2 important steps when making biscuits? ›
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
What makes homemade biscuits taste better? ›
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.
Can you leave cheddar biscuits out overnight? ›
Cheddar biscuits may be stored at room temperature in an airtight container for up to 2-3 days depending on the humidity of your kitchen. For longer storage, place leftover biscuits in an airtight container and keep in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.
Who invented cheddar biscuits? ›
In 1992, Red Lobster introduced its now famous Cheddar Bay Biscuits, developed by culinary leader Kurt Hankins. On March 29, 1994, Bill Darden died, after an extended illness, at the age of 75.
Can you freeze cheddar biscuits? ›
Biscuits can be stored at room temperature for up 3 days in an air-tight container. Reheat in the microwave for 20 seconds or in the oven at 350°F for 5-6 minutes. To freeze, individually wrap each baked biscuit in plastic wrap. Place inside of a freezer-safe container or freezer bag for up to one month.
Are cheddar cheese biscuits good for you? ›
Benefits: Protein: Cheese contains protein, which can help keep you feeling full and satisfied throughout the morning. Calcium: Cheese is also a good source of calcium, which is important for strong bones and teeth. Convenience: Cheese biscuits can be a quick and easy breakfast option for those who are short on time.
Right before it's time to serve the biscuits, microwave the bag for a minute. Then, line a bowl or basket with a tea towel, put the heated bag in, and pile on the biscuits. Drape a second tea towel on top to keep the heat in and your biscuits should stay warm until people are ready for seconds.
What not to do when making biscuits? ›
5 Mistakes You're Making With Your Biscuits
- Mistake #1: Your butter is too warm.
- Mistake #2: You're using an inferior flour.
- Mistake #3: You use an appliance to mix your batter.
- Mistake #4: You don't fold the dough enough.
- Mistake #5: You twist your biscuit cutter.
Take the biscuits and wrap them in a plastic cling film or zip pouch to make sure there's space for moisture to seep in. Lastly, put them in an airtight box and store inside a refrigerator to enjoy crunchy biscuits each time.
How do you keep homemade biscuits from getting hard? ›
First, Day confirmed that storing biscuits in the fridge is fine as long as they're in an airtight container. This keeps the biscuit fresh for up to five days. “For long term storage, wrap biscuits in plastic wrap, then with tin foil. Store for up to one month in the freezer,” she said.
Why put an egg in biscuits? ›
Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.
How do you make biscuits that don't crumble? ›
Be sparing with any flour you put on the work surface to roll your dough too. Too much will dry it out and cause the cookie to crumble (so to speak). If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe.
How do you get a good rise on biscuits? ›
A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.
What is the secret to tall biscuits? ›
Basically, you pat the dough out into a rectangle, then fold it up into thirds (like you're folding a letter to put in an envelope), then repeat that process. This trick applies to scones too. This step ensures your biscuits will bake up tall, with distinct layers of flaky goodness.
