While on a plane this week, I had a biscuit with butter and strawberry jelly. The buttery biscuit inspired me to make these biscuits via Fifteen Spatulas. I doubled the recipe and saved a few by freezing them on a parchment paper-lined cookie sheet, then putting the frozen biscuits in a freezer bag.
Yield: Makes 8 biscuits, using a 2-inch cutter [I made these while talking with a friend, so I forgot the biscuit cutter step. I don’t own one yet and would have used a glass. I ended up shaping them like drop biscuits and ended up with 12. Some biscuits were bigger than others.]
Ingredients [what’s below is doubled]
12 oz flour (2.5 cups)
2.5 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp sugar [forgot to double this but it turned out fine]
8 tbsp butter, cubed
6 oz cheddar cheese, grated [used a mix of sharp cheddar and white cheddar]
4 scallions, chopped
1 cup buttermilk
Directions: I like the specificity of visual cues in Fifteen Spatulas’ directions. I would have overstirred or melted the butter otherwise! I put them on a cooling rack for a few minutes after taking them out of the oven.
“Preheat the oven to 450 degrees F (always nice and hot with biscuits, you want to put a strong fire under their butts so they puff up nicely). Butter a sheet pan.
Whisk to combine the flour, baking powder, baking soda, salt, and sugar. Add the cubed butter, and work it with your fingertips, breaking down the butter and coating the little butter pieces with flour. When it looks like large crumbs, stir in the cheddar and scallions, then make a well in the center. Pour in the buttermilk, and fold the flour over it, and gently distribute the liquid throughout. Make sure you don’t overstir, it should look sort of crumbly.
Flour your countertop and dump the dough out onto it. Gently pat it out into a circle or rectangle, and use a biscuit cutter to cut out little biscuits (or, just cut it up into pieces).
Place the biscuits on the pan and bake for 10 minutes. Enjoy!!!”