Cheesy and delicious. Use this easy technique if you are shy on biscuit skills. Or, make a drop biscuit. Either way, they will taste great.
How delicious will these be with eggs for breakfast or soup at lunch. Adapted from a vintage Joy of Cooking. The method is simple, fool-proof, and makes a fluffy biscuit, but if you have your own tried and true biscuit technique use it. The crispy cheese on the bottom (like frico) is a tasty addition.
| 2 c | flour plus more for dusting |
| 2 t | baking powder |
| ¾ t | baking soda |
| ¾ t | black pepper |
| ½ t | kosher salt |
| ½ c | cold butter, cubed |
| ½ c | thinly-sliced scallions |
| 1 c | grated sharp cheddar cheese |
| 1 c | buttermilk, divided |
| 1 T | unsalted butter, melted |
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, black pepper, and salt together in a large bowl until combined. Using a pastry blender or your fingers, work cold butter into flour mixture until butter is in small, flattened pieces and mixture is crumbly. Stir in the scallions and ½ cup of cheese. Add ¾ cup buttermilk, and stir just until dough comes together, adding up to 1/4 cup additional buttermilk, 1 tablespoon at a time, if necessary. (Dough should be neither sticky nor crumbly.)
Transfer the dough to a lightly floured surface and knead 3 to 4 times just to bring dough together. Pat dough into an 8 x 6-inch rectangle; fold 1 short side a third of the way over toward center. Fold opposite short side over folded end. Rotate the dough clockwise 90 degrees; pat out dough into an 8 x 6-inch rectangle and repeat the folding procedure. Pat dough out into an 8 x 6-inch rectangle, ¾- to 1-inch thick and cut the dough into 8 rectangular biscuits.
Sprinkle remaining ½ cup cheese into 8 mounds about 3 inches apart on the baking sheet, scattering the cheese so some cheese will stick out from under biscuits. Place each biscuit rectangle on a mound of cheese. Brush the tops with melted butter. Bake the biscuits until golden brown, about 15 minutes.
Serve warm.